Shrimp Taco Salad
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!
Buffalo Chicken Salad with Healthy Homemade Ranch
Cajun Lime Shrimp and Corn Salad
Blackened Shrimp Caesar Salad
Air Fryer Cajun Shrimp
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Shrimp Taco Salad
An easy and delicious salad with a homemade light dressing
Ingredients
- 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
Instructions
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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.
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For the dressing whisk together the salsa, sour cream, and lime juice. Set aside. Add hot sauce if desired.
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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.
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