Spice up your summer with this recipe for Southwestern Shrimp Taco Salad
Aimee Broussard’s recipe for Southwestern Shrimp Taco Salad combines a handful of fresh ingredients to make a flavorful dish destined for enjoying at home or on the go. After all, you can never go wrong with elements like sweet roasted corn, juicy cherry tomatoes and seasoned shrimp to give this dish the perfect amount of zing.
SOUTHWESTERN SHRIMP TACO SALAD
Seasoned Shrimp:
Zest and juice of 1 lime
1/2 tsp. chili lime seasoning
1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil
1 lb. shrimp, peeled and deveined
Zesty Avocado Dressing:
1/2 avocado, diced
1/4 cup cilantro, chopped
Juice of 1 lime
1/2 cup sour cream
1/2 tsp. salt
1/2 tsp. chili lime
1/2 tsp. cumin
1/2 Tbsp. garlic
Salad:
4 to 6 cups romaine lettuce, chopped
1 cup halved cherry tomatoes
1/2 cup roasted corn kernels
1/2 cup black beans, rinsed
1 avocado, diced
Crushed tortilla chips, optional
In a large bowl, mix together all Seasoned Shrimp ingredients except shrimp. Add shrimp and toss well to evenly coat. Allow shrimp to marinate for at least 30 minutes.
While shrimp are marinating, combine all Zesty Avocado Dressing ingredients in a blender or food processor. Blend until smooth. Set aside.
Over medium-high heat, sauté marinated shrimp until they are opaque.
To assemble Salad, place a bed of romaine on bottom of bowl. Layer tomatoes, corn, black beans, avocado and Seasoned Shrimp.
Add cheese if desired. Top with crushed tortilla chips, and drizzle Zesty Avocado Dressing over top. Serve immediately.
Makes 2 generous salad portions.
Find more of Aimee’s original recipes on her website here, and read about her new cookbook in this story from the February 2022 issue of inRegister.
