BEST SHRIMP TACO SALAD
My husband's favorite salad. We use different protein every time we make it. This is quick and easy. Enjoy!!
Provided by VO714
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Put the meat, 1 tablespoon of the seasoning, and 1 tablespoon of the olive oil in a plastic bag and refrigerate for at least 20 minute.
- The dressing: In a jar, combine the oil, southwest seasoning, salsa, steak seasoning, vinegar, cumin. Shake well.
- In a bowl, combine diced tomatoes, salad veggies and beans. Dress with 1 - 2 tablespoons dressing.
- Brown the meat then turn off heat.
- To assemble: Put lettuce in a large bowl. Add veggies, cheese and meat. Pour dressing over and toss.
- Add the chips when you serve.
- Please note the times do not include 20 minutes for marinading the meat.
Nutrition Facts : Calories 713.3, Fat 48, SaturatedFat 12.7, Cholesterol 113, Sodium 728.9, Carbohydrate 33.8, Fiber 9.9, Sugar 6.1, Protein 39.2
SHRIMP TACO SALAD
I created this main-dish salad to satisfy our family's love of shrimp. It has lots of contrasting textures, including firm taco-seasoned shrimp, crispy tortilla strips and hearty black beans. A convenient bag of salad greens cuts down on prep time, so I can have this meal ready in half an hour. -Ellen Morrell, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside., In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink., In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.
Nutrition Facts : Calories 383 calories, Fat 27g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 758mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.
SHRIMP AND MANGO TACO SALADS
Try this delicious and fresh twist on the traditional taco salad using shrimp and mangoes. It is beautiful and comes to the table very quickly!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In container with tight-fitting cover, shake limeade concentrate, 1 tablespoon of the taco seasoning mix, the oil and red pepper sauce. Set aside.
- In medium bowl, toss shrimp with remaining taco seasoning mix until evenly coated.
- Heat 10-inch skillet over medium-high heat. Add shrimp; cook and stir, scraping any seasoning from bottom of pan, 3 to 6 minutes, or until shrimp are pink.
- Divide lettuce among 6 dinner plates. Top with shrimp, black beans, mango, bell pepper and avocado. Drizzle with dressing. Serve with tortilla chips.
Nutrition Facts : Calories 390, Carbohydrate 49 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 11 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 22 g, TransFat 0 g
SHRIMP AND AVOCADO TACO SALAD RECIPE BY TASTY
Here's what you need: oil, medium shrimp, large head romaine lettuce, tomatoes, jalapeño, red onion, fresh cilantro, large avocado, salt, lime juice, salt, black pepper, ground cumin, dried oregano, garlic powder, chili powder
Provided by Joey Firoben
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over medium-high heat.
- Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
- In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
- Serve with tortilla strips, if desired.
- Enjoy!
Nutrition Facts : Calories 285 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
SHRIMP TACOS
I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.
Provided by abewasabe
Categories World Cuisine Recipes Latin American Mexican
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
- Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
- To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 59.5 g, Cholesterol 187.5 mg, Fat 23.1 g, Fiber 7.8 g, Protein 31.2 g, SaturatedFat 6.8 g, Sodium 950.7 mg, Sugar 14.9 g
SOUTHWESTERN-STYLE SHRIMP TACO SALAD
I love southwestern salads and cilantro-lime vinaigrettes in restaurants, yet I can't seem to make one at home I love as much! This is from the latest issue of Cooking Light, and looks like it would be good....will report on that later, I have never made it, but plan to soon.
Provided by larchie
Categories Pork
Time 38m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare grill to medium high heat.
- Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in small bowl, stirring with whisk.
- Place shrimp in shallow bowl, drizzle 1 tbsp of lime juice mixture over shrimp, tossing gently to coat; reserve remaining lime juice mixture, set aside.
- Spray grill lightly with cooking spray. Thread shrimp on skewers, or put in grill basket. Place shrimp and corn on grill rack coated with cooking spay.
- Grill 8 minutes, turning shrimp over once, and turning corn frequently until browned on both sides; remove from grill and cool slightly.
- Place shrimp in large bowl. Cut kernels from ears of corn, and add to bowl. Add lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp and corn mixture. Drizzle with remaining lime juice mixture and toss to combine.
- Divide salad onto six plates and top with avocado; serve immediately.
Nutrition Facts : Calories 228.6, Fat 8.8, SaturatedFat 1.3, Cholesterol 64.8, Sodium 112.3, Carbohydrate 25.8, Fiber 8.2, Sugar 4.2, Protein 15.1
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- In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).
- Cook the shrimp in the oven, air fryer, or over the stove. To cook in the oven: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.
- To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.
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