Shrimp Taco Salad

Name: Shrimp Taco Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 tsp Coconut Sugar (1 teaspoon coconut sugar); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); ½ tsp Smoked Paprika (1/2 teaspoon smoked paprika); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ¼ tsp Chipotle Powder (1/4 teaspoon chipotle powder); 1 tsp Lime (1 teaspoon lime zest + zest and juice of 1 lime); 0 pieces Table Salt (salt and pepper, to taste); 1 lb Shrimp (1 pound of shrimp, peeled and deveined); 3 ½ tbsp Olive Oil (1/2 tablespoon olive oil + 3 tablespoons olive oil); 4 cup Romaine Lettuce (4-6 cups chopped romaine lettuce — up to 6); 1 cup Red Cabbage (1 cup shredded purple cabbage); 1 cup Corn (1 cup corn); 1 cup Black Beans (1 cup black beans, drained and rinsed); 1 cup Grape Tomato (1 cup grape/cherry tomatoes, halved); 1 piece Avocado (1 large ripe avocado, sliced); ¼ cup Red Onion (¼ cup finely diced red onion); 0 pieces Crumbled Cotija Cheese (Cotija cheese); 0 pieces Cilantro (Cilantro, for garnish + 1/4 cup cilantro); 1 piece Chipotle Chili in Adobo Sauce (1 chipotle pepper in adobo); ½ cup Greek Yogurt (1/2 cup plain whole milk Greek yogurt); 1 tbsp Dill (1 tablespoon fresh dill); 1 tbsp Chives (1 tablespoon chopped chives); 1 clove Garlic (1 clove garlic, pressed)

Seasoned and pan-seared shrimp served over a fresh, crunchy salad of romaine, cabbage, corn, and beans, drizzled with a creamy, smoky chipotle-ranch dressing.

25 minAmerican

Servings4

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Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Coconut Sugar1 tsp · 1 teaspoon coconut sugar
Cumin Powder½ tsp · 1/2 teaspoon ground cumin
Smoked Paprika½ tsp · 1/2 teaspoon smoked paprika
Garlic Powder½ tsp · 1/2 teaspoon garlic powder
Chipotle Powder¼ tsp · 1/4 teaspoon chipotle powder
Lime1 tsp · 1 teaspoon lime zest + zest and juice of 1 lime
Table Salt0 pieces · salt and pepper, to taste
Shrimp1 lb · 1 pound of shrimp, peeled and deveined
Olive Oil3 ½ tbsp · 1/2 tablespoon olive oil + 3 tablespoons olive oil
Romaine Lettuce4 cup · 4-6 cups chopped romaine lettuce — up to 6
Red Cabbage1 cup · 1 cup shredded purple cabbage
Corn1 cup · 1 cup corn
Black Beans1 cup · 1 cup black beans, drained and rinsed
Grape Tomato1 cup · 1 cup grape/cherry tomatoes, halved
Avocado1 piece · 1 large ripe avocado, sliced
Red Onion¼ cup · ¼ cup finely diced red onion
Crumbled Cotija Cheese0 pieces · Cotija cheese
Cilantro0 pieces · Cilantro, for garnish + 1/4 cup cilantro
Chipotle Chili in Adobo Sauce1 piece · 1 chipotle pepper in adobo
Greek Yogurt½ cup · 1/2 cup plain whole milk Greek yogurt
Dill1 tbsp · 1 tablespoon fresh dill
Chives1 tbsp · 1 tablespoon chopped chives
Garlic1 clove · 1 clove garlic, pressed

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Steps

1Make the Shrimp
2Add the coconut sugar, ground cumin, smoked paprika, garlic powder, chipotle powder, and lime zest to a small bowl. Pat the shrimp dry and then add to a mixing bowl. Sprinkle the seasoning blend over the shrimp along with salt and pepper and toss until the shrimp are well coated.
3Heat a large skillet over medium heat. Once hot, add the olive oil to the pan and then add the seasoned shrimp. Cook for 2-3 minutes on each side until the shrimp is opaque and pink around the edges.
4Make the Chipotle Ranch Dressing
5add the chipotle pepper in adobo, Greek yogurt, lime juice and zest, cilantro, dill, chives, garlic, and olive oil to a blender or food processor. Blend or process until smooth and creamy.
6Assemble the Salads
7Once the shrimp and dressing are done, prepare your salads. Start with a base of romaine lettuce and shredded cabbage and then add the shrimp, black beans, corn, tomatoes, avocado, red onion, and cotija cheese. Drizzle the chipotle ranch dressing over everything and enjoy!