The Best Grilled Shrimp Taco Salad
This Grilled Shrimp Taco Salad is loaded with juicy grilled shrimp, crisp romaine, black beans, grilled corn, avocado, cherry tomatoes, shredded cheese, crunchy tortilla strips, and a creamy homemade cilantro lime dressing. It’s a fresh, healthy dinner that’s ready in just 30 minutes and perfect for busy weeknights or summer meals.
- Prep Time: 20 MINS
- Cook Time: 8 MINS
- Total Time: 28 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: MEXICAN INSPIRED
Ingredients
Scale
For the Shrimp
- 1½ pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Salad
- 2 large heads romaine lettuce, chopped
- 1 cup grilled corn kernels
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup diced cucumber
- ¼ cup finely diced red onion
- 1 cup shredded Mexican blend cheese
- 1 cup tortilla strips
- Fresh cilantro, for garnish
- Lime wedges, for serving
Creamy Cilantro Lime Dressing
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup chopped fresh cilantro
- Juice of 2 limes
- 1 garlic clove, minced
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat an outdoor grill or grill pan to medium-high heat.
- In a large bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lime juice until evenly coated.
- Grill the shrimp for 2 to 3 minutes per side, or until pink, lightly charred, and cooked through. Remove from the grill and set aside.
- In a small bowl, whisk together the sour cream, mayonnaise, cilantro, lime juice, garlic, taco seasoning, olive oil, salt, and pepper until smooth. Refrigerate until ready to use.
- Arrange the chopped romaine on a large serving platter or in a salad bowl. Top with the grilled corn, black beans, cherry tomatoes, avocado, cucumber, red onion, shredded cheese, and tortilla strips.
- Add the warm grilled shrimp on top of the salad.
- Drizzle generously with the creamy cilantro lime dressing and garnish with fresh cilantro and lime wedges.
- Serve immediately and enjoy.
Notes
- Pat the shrimp dry before seasoning for the best sear.
- Don’t overcook the shrimp—they only need a few minutes per side.
- Grill fresh or frozen corn for extra smoky flavor.
- Assemble the salad just before serving to keep everything crisp.
- Store the dressing separately if making ahead.
Find it online: https://www.firsthomelovelife.com/grilled-shrimp-taco-salad/