I love a good salad recipe…especially this Shrimp Taco Salad!
The colors, textures, different flavors all together is pure yummy goodness.
What I don’t like about salads is when they have a heavy, fatty dressing that takes away from the lightness and healthiness.
I am always trying to come up with lighter versions of dressings for that reason.
How to Make Shrimp Taco Salad
The dressing for this taco salad is a simple mix of reduced fat sour cream, my homemade salsa, and lime.
Any store brand salsa will do just fine if you don’t have homemade.
I mean, you put all those things on a regular taco, right?
Made sense to me to use them as my dressing.
Add a little hot sauce if you’re feeling a little spicy 🙂
It’s Lent time and seafood is on sale, so I am splurging and going with a shrimp taco salad instead of ground turkey or beef.
I seasoned these gorgeous jumbo shrimp with some olive oil, half a packet of taco seasoning, and some kosher salt and pepper.
They go into the oven for 6-7 minutes at 425 and let them cool.
Everyone in my house puts different things on their salad.
I basically set up a little mini salad bar of choices and everyone makes their own.
I also find that anytime kids get to make their own food, or help in any way, it increases the chance that they will eat their dinner with minimal complaining (always a mom win).
The kids used regular ranch instead of my dressing, but I pick my battles around here and I’m not fighting over dressing with a six year old 🙂
Black beans would also be a great addition to this Shrimp Taco Salad as well, or even some tortilla strips to add a little crunch.
More salad recipes to try just as yummy as Shrimp Taco Salad!
Shrimp Taco Salad
An easy and delicious salad with a homemade light dressing
- 1 pound jumbo shrimp shelled and deveined
- 1 Tbsp olive oil
- 1/2 packet taco seasoning
- kosher salt, pepper
- 3/4 cup salsa
- 1/2 cup reduced fat sour cream
- 1 Tbsp lime juice
- 1 head iceberg lettuce (or lettuce of choice) chopped
- 1/2 pound bacon cooked and crumbled
- 1 can corn drained
- 1 cup shredded cheddar cheese
- 1 avocado sliced
- 1 pint grade or cherry tomatoes cut in half
- Optional: cilantro, hot sauce, tortilla strips
In a bowl add the shrimp, olive oil, taco seasoning, kosher salt, and pepper. Toss until evenly coated. Place in a 425 degree oven for 6-7 minutes.
For the dressing whisk together the salsa, sour cream, and lime juice. Set aside. Add hot sauce if desired.
Divide the chopped lettuce evenly between 4 bowls or plates. Top each salad with the cooked shrimp, bacon, corn, cheese, avocado, and tomatoes. Also add cilantro and/or tortilla strips if desired. Serve with the salsa dressing.