Description
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.
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.
- Prep Time: 20 MINS
- Cook Time: 8 MINS
- Category: Salad
- Method: Grilling
- Cuisine: MEXICAN INSPIRED