Southwestern Taco Salad with Grilled Gulf Shrimp

Name: Southwestern Taco Salad with Grilled Gulf Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 2lb Wild Gulf Shrimp; ¼ cup olive oil; 1 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; ¼ tsp chili powder; salt & pepper; 2 heads romaine lettuce; 3 ears corn, husked, for grilling; 1 cup cherry tomatoes, halved; 1 large avocado, sliced; 1 can black beans, strained and rinsed; ½ cup mayo; ½ cup sour cream; ¼ cup buttermilk; ½ tsp onion powder; ½ tsp garlic powder; ¼ tsp ground cumin; ¼ tsp cayenne pepper; juice of 1 lime; 2 tsp fresh cilantro

Grilled wild Gulf shrimp bring smoky flavor to a colorful Southwestern salad of romaine, corn, black beans, tomatoes and avocado. A creamy lime dressing with cumin ties the crisp, charred and creamy elements together.

← Previous Recipe Next Recipe →

Featured Seafood

Wild Gulf Shrimp

$54.00

Shop Now

Mexican-InspiredSalad

Southwestern Taco Salad with Grilled Gulf Shrimp

Author:

Declan Chapin, Premier Catch

No ratings yet

Servings

Prep Time

10 minutes

Cook Time

10 minutes

The Southwestern Taco Salad with Grilled Gulf Shrimp is a colorful blend of fresh greens, hearty black beans, sweet corn, creamy avocado, and tangy dressing, crowned with perfectly grilled Gulf shrimp. This dish offers a delightful mix of textures and flavors, showcasing the best of Southwestern cuisine and sustainable seafood.

Ingredients

Grilled Shrimp:

2lb Wild Gulf Shrimp
¼ cup olive oil
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
¼ tsp chili powder
salt & pepper

Salad:

2 heads romaine lettuce
3 ears corn, husked, for grilling
1 cup cherry tomatoes, halved
1 large avocado, sliced
1 can black beans, strained and rinsed

Creamy Lime-Cilantro Dressing:

½ cup mayo
½ cup sour cream
¼ cup buttermilk
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground cumin
¼ tsp cayenne pepper
juice of 1 lime
2 tsp fresh cilantro

Directions

Thaw gulf shrimp, rinse, and pat dry.
In a small bowl, combine the spices.
Add gulf shrimp to a large bowl or ziploc bag. Toss in olive oil and spice mix. Let sit 5-15 minutes.
Preheat the grill to medium-high heat.
While the grill heats, add the romaine, cherry tomatoes and black beans to a large bowl.
To make the dressing, combine the ingredients in a food processor and blend until smooth. Store in the fridge until ready to use.
Grill the corn, turning occasionally, until charred in spots and tender, then cut the kernels from the cob.
Grill the marinated shrimp for 2 minutes per side, until opaque all the way through and just curled.
Toss the salad with the homemade dressing, plate, and top with the grilled corn, gulf shrimp and avocado.
Enjoy!

women-owned, family-run

Meet Premier Catch

We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

Our Story