Southwestern Taco Salad with Grilled Gulf Shrimp
Rated 5.0 stars by 1 users
Servings
4
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.
Declan Chapin
Ingredients
-
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 husks grilled corn
-
1 cup cherry tomatoes, halved
-
1 large avocado, sliced
-
1 can black beans, strained and rinsed
-
½ mayo
-
½ 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 cilantro
Grilled Shrimp:
Salad:
Creamy Lime-Cilantro Dressing:
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, you can add the salad ingredients 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 marinated shrimp for 2 minutes per side.
Toss the salad with the homemade dressing, plate, and top with gulf shrimp and avocado.
Enjoy!
Recipe Note
If you don't have a grill, you can still enjoy this delicious dish! Simply sauté the shrimp in a hot skillet with a little oil over medium-high heat for 2-3 minutes per side, or until they turn pink and are cooked through.
Shop Our Wild Seafood
4.936170212 / 5.0
Let's Hook Up!
Sign up for exclusive offers, free recipes & new product releases. 10% off when you join!