Shrimp Taco Salad

Name: Shrimp Taco Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 lb uncooked large shrimp, peeled and deveined; 1 envelope taco seasoning, divided; 1/2 cup olive oil, plus; 3 tablespoons olive oil, divided; 1 small onion, finely diced; 3 tablespoons cider vinegar or 3 tablespoons red wine vinegar; 2 tablespoons finely diced red bell peppers; 6 cloves garlic, minced; 1/2 teaspoon ground coriander; 1/4 teaspoon sugar; 3 6-inch corn tortillas, cut into 1/4 inch strips; 1 (8 ounce) package ready to eat salad greens; 1 medium tomatoes, chopped; 1 (8 ounce) can black beans, rinsed and drained; 2 cups finely shredded colby-monterey jack cheese

Submitted by ciao4293

"This is a recipe I got from a magazine. It is, without a doubt, the best salad I've ever had! Maybe some of you will think so, too! It looks like alot of ingredients, but it's so quick and easy to throw together! My husband requests this ALL THE TIME! The dressing is really a nice mix, too."

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Ready In:: 30mins
Ingredients:: 15
Serves:: 4-6

ingredients

1 lb uncooked large shrimp, peeled and deveined
1 envelope taco seasoning, divided
¹⁄₂ cup olive oil, plus
3 tablespoons olive oil, divided
1 small onion, finely diced
3 tablespoons cider vinegar or 3 tablespoons red wine vinegar
2 tablespoons finely diced red bell peppers
6 cloves garlic, minced
¹⁄₂ teaspoon ground coriander
¹⁄₄ teaspoon sugar
3 6-inch corn tortillas, cut into 1/4 inch strips
1 (8 ounce) package ready to eat salad greens
1 medium tomatoes, chopped
1 (8 ounce) can black beans, rinsed and drained
2 cups finely shredded colby-monterey jack cheese

directions

Remove shrimp tails.
Place shrimp in bowl, sprinkle with half of the taco seasoning.
Set aside.
In another bowl, combine 1/2 cup
oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar: set aside.
This will be your salad dressing.
In a skillet, fry tortlla strips in remaining oil, drain on paper towels.
Sprinkle with remaining taco seasoning.
In same skillet, saute shrimp for a few minutes or until pink. (don't overcook)
In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips.
Drizzle dressing all over the mix.
Sprinkle with cheese and toss.

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Reviews

This was a really interesting, easy to make salad and just perfect for a hot summer day with enough left over for lunch. I used reduced sodium taco seasoning mix and beans to try to lower the sodium in the salad and used green bell peppers instead of red. Although next time I may add more vegetables (maybe zucchini or other summer squash) this was a great out-of-the-ordinary type of salad.

ellie_
She's right! It's a lot easier that it looks! I used red wine vinegar in the dressing and it was wonderful. We LOVED the kicky taste of the shrimp! I plan on making this one a lot this summer! Thanks Leeannr!! :-)

MizzNezz
Leeannr..made this for dinner tonight for DH and myself, what a big hit, it was fantastic.... DH says he wants this at least once a week...the shrimp had such a wonderful flavor, and it was not that hard to put together, the only thing I changed was, I did not have any black beans, so I used chick peas instead, and I added just a little fresh minced garlic to the dressing...I would highly recommend this salad, it is worth making, I am looking forward to making this again very soon....delicious! thanks so much for posting Leeannr...KC :-)

Kittencalrecipezazz
Thank you so much for posting! Used the recipe as a 'guide' and used what I had on hand. Included green anaheim pepper, red pepper, onion, fresh corn off the cob, the garlic and shrimp into a pan. (peppers and onion first, for a bit then corn and shrimp at the same time) Placed lettuce on plate, added black beans and a bit of cheese - and then topped with the hot shrimp/veg combo and dressed with dressing. Very healthy and excellent lunch. I'll be making this again - many times!

Gidget265
What a great salad! I would suggest that the red peppers and onion which goes into the dressing be really finely chopped. I didn't have black beans, but that was fine. I thought the dressing didn't go far enough, but in the end I thought I put too much on fine, even tho it wasn't a lot. I also made taco beef meat, which both DH and DD put on with the sour cream, etc. They liked the added flavor. A really great recipe for summer!!

Chill

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Tweaks

This was a really interesting, easy to make salad and just perfect for a hot summer day with enough left over for lunch. I used reduced sodium taco seasoning mix and beans to try to lower the sodium in the salad and used green bell peppers instead of red. Although next time I may add more vegetables (maybe zucchini or other summer squash) this was a great out-of-the-ordinary type of salad.

ellie_