Shrimp Taco Salad Recipes
SHRIMP TACO SALAD
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.
Provided by ciao4293
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
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 TACOS WITH GRAPEFRUIT SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the grapefruit segments, jicama, red onion, cilantro, lime juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper and toss. Set aside.
- Brush a grill pan with olive oil and heat over medium-high heat. Working in batches, grill the tortillas until toasted, 1 to 2 minutes per side. Wrap in foil to keep warm; set aside.
- Meanwhile, combine the grapefruit juice, agave, chipotle and adobo sauce and cumin in a small saucepan over medium-high heat. Cook, stirring occasionally, until slightly thickened, 5 minutes.
- Toss the shrimp with the remaining 1 tablespoon olive oil and season with salt and pepper. Brush the grill pan with more olive oil. Grill the shrimp over medium-high heat, brushing with some of the grapefruit sauce, until lightly charred, about 1 minute per side. Continue to cook, flipping and brushing with the remaining sauce, until charred and cooked through, about 2 more minutes. Season with salt. Divide among the tortillas. Serve with the grapefruit salad and lime wedges.
Nutrition Facts : Calories 450 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 235 milligrams, Sodium 1470 milligrams, Carbohydrate 65 grams, Fiber 9 grams, Protein 25 grams
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
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 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
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
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- Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.
- Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
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Total Time 25 mins
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Total Time 25 mins
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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).
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- 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.
- To cook on the stovetop: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.
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