White Corn Shrimp Taco Salad Recipe

Name: White Corn Shrimp Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1 whole Haas Avocado, Halved And Pitted; 2 Tablespoons Water; 1 teaspoon Lime Zest; 2 Tablespoons Fresh Lime Juice; 2 teaspoons Chipotle Adobo Sauce; 1/4 cups Fresh Cilantro Leaves; 1/4 cups Extra Virgin Olive Oil; 1/2 teaspoons Kosher Salt; FOR THE SALAD:; 1/2 cups All-purpose Flour; 1 teaspoon Chili Powder; 1 teaspoon Kosher Salt; 2 whole Eggs, Beaten; 1-1/2 cup White Cornmeal; 1 pound Shrimp, Peeled And Deveined; 3 Tablespoons Olive Oil; 4 cups Baby Spinach Leaves; 1 cup Crushed Tortilla Chips; 1/2 cups Crumbled Feta Cheese

Servings: persons

FOR THE DRESSING:
1 whole Haas Avocado, Halved And Pitted
2 Tablespoons Water
1 teaspoon Lime Zest
2 Tablespoons Fresh Lime Juice
2 teaspoons Chipotle Adobo Sauce
1/4 cups Fresh Cilantro Leaves
1/4 cups Extra Virgin Olive Oil
1/2 teaspoons Kosher Salt
FOR THE SALAD:
1/2 cups All-purpose Flour
1 teaspoon Chili Powder
1 teaspoon Kosher Salt
2 whole Eggs, Beaten
1-1/2 cup White Cornmeal
1 pound Shrimp, Peeled And Deveined
3 Tablespoons Olive Oil
4 cups Baby Spinach Leaves
1 cup Crushed Tortilla Chips
1/2 cups Crumbled Feta Cheese

1
For the dressing:
2
Scoop the flesh of the avocado out of the peel and into the bowl of a food processor. Add the water, lime zest, lime juice, adobo sauce and cilantro and blend until smooth. Gradually add the olive oil and blend until creamy and well combined. Season with salt, to taste.
3
For the salad:
4
Preheat the oven to 475u00b0F and line a large rimmed baking sheet with aluminum foil. Whisk together the flour, chili powder, and salt in a shallow dish. Place the eggs in a second shallow dish. Place the cornmeal in a third dish. Working in batches, dredge the shrimp in the flour mixture, then dip into the eggs. Coat each shrimp in the cornmeal and place on the prepared baking sheet. Drizzle the shrimp with the olive oil. Bake for 10 to 12 minutes, until the shrimp are golden brown and cooked through. Remove pan from oven.
5
Toss the spinach, tortilla chips, and feta cheese with the avocado dressing in a large bowl. Arrange the shrimp over the salad and serve.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE DRESSING:, 1 whole Haas Avocado, Halved And Pitted, 2 Tablespoons Water, 1 teaspoon Lime Zest, and more.

Yes, White Corn Shrimp Taco Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

White Corn Shrimp Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions