Ingredients
- Shrimp (peeled & deveined)
- Olive oil
- Taco seasoning
- Fresh lime juice & zest
- Romaine or mixed greens
- Cherry tomatoes
- Corn (fresh, canned, or grilled)
- Black beans
- Red onion
- Avocado
- Cilantro
Optional Dressing:
- Greek yogurt or sour cream
- Lime juice
- Olive oil
- Garlic
- Salt & pepper
Instructions
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Season the Shrimp – Toss shrimp with olive oil, taco seasoning, lime juice, and zest.
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Cook the Shrimp – Sauté in a hot skillet for 2–3 minutes per side until pink and cooked through.
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Prepare the Salad Base – Add greens to a large bowl and top with tomatoes, corn, beans, onion, and avocado.
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Make the Dressing – Whisk all dressing ingredients until smooth.
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Assemble & Serve – Top salad with warm shrimp, drizzle with dressing, and garnish with cilantro.
Notes
Cooking Tips
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Don’t overcook the shrimp — remove them as soon as they turn opaque and curl slightly.
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Pat shrimp dry before seasoning to ensure a good sear.
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Use fresh lime juice for the brightest flavor.
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Warm shrimp + cold salad creates the best texture contrast.
Variations & Add-Ins
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Spicy: Add chipotle powder or cayenne to the shrimp seasoning.
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Creamy Avocado Dressing: Blend avocado, lime juice, olive oil, and cilantro.
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Low-Carb/Keto: Skip corn and beans; add extra avocado and cheese.
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Dairy-Free: Use a lime vinaigrette instead of yogurt-based dressing.
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Taco Bowl Style: Serve over cilantro-lime rice or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 32g