Best Best Shrimp Taco Salad Recipes

SHRIMP TACO SALAD

Shrimp Taco Salad image

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

Ingredients

1 lb uncooked large shrimp, peeled and deveined
1 envelope taco seasoning, divided
1/2 cup olive oil, plus
3 tablespoons olive oil, divided
1 small onion, finely diced
3 tablespoons cider vinegar or 3 tablespoons red wine vinegar
2 tablespoons finely diced red bell peppers
6 cloves garlic, minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar
3 6-inch corn tortillas, cut into 1/4 inch strips
1 (8 ounce) package ready to eat salad greens
1 medium tomatoes, chopped
1 (8 ounce) can black beans, rinsed and drained
2 cups finely shredded colby-monterey jack cheese

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.

BEST SHRIMP TACO SALAD

Best Shrimp Taco Salad image

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

Ingredients

1 lb shrimp or 1 lb fish
2 tablespoons southwest seasoning
1/2 cup olive oil
1/2 cup salsa
1/4 cup cider vinegar or 1/4 cup balsamic vinegar
1 tablespoon steak seasoning
1 teaspoon ground cumin
1 cup tortilla chips, slightly crushed
8 ounces spring mixed salad greens
3 tomatoes, diced
1 (15 ounce) can black beans, rinsed
1 cup Mexican blend cheese
1 cup mixed vegetables (combined chopped celery, onion, peppers, cabbage, etc)

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 AND MANGO TACO SALADS

Shrimp and Mango Taco Salads image

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

Ingredients

2/3 cup thawed frozen limeade concentrate (from 12-oz can)
1 package (1 oz) Old El Paso™ taco seasoning mix
3 tablespoons olive or vegetable oil
1 1/2 teaspoons red pepper sauce
1 lb uncooked medium shrimp, peeled, deveined (with tails left on, if desired), thawed and patted dry, if frozen
1 package (9 oz) romaine and green leaf lettuce blend
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 large mango, peeled and cut up (1 1/2 cups)
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium avocado, peeled and coarsely chopped
Tortilla chips, if desired

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

Shrimp and Avocado Taco Salad Recipe by Tasty image

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

Ingredients

2 tablespoons oil
1 lb medium shrimp, peeled and deveined
1 large head romaine lettuce, chopped
4 tomatoes, diced
½ jalapeño, deseeded and finely diced, optional
¼ red onion, finely diced
2 tablespoons fresh cilantro, minced
1 large avocado, diced
½ teaspoon salt
2 tablespoons lime juice, or 1 lime
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon garlic powder
½ teaspoon chili powder

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