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Taco Shrimp Salad

Russ Myers


A great recipe for those lazy days when your looking for something good for lunch, or maybe your serving lunch for guest.


★★★★★ 1 vote

2 / 4
15 Min
10 Min
Stove Top


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1 lb
uncooked large shrimp, peeled and deveined
env taco seasoning, divided
1/2 c
plus 3 t olive oil, divided
1 small
onion, finely chopped
3 Tbsp
red wine vinegar
2 Tbsp
diced green or sweet red pepper
6 clove
garlic, minced
1/2 tsp
ground coriander
1/2 tsp
(6-inch) corn tortillas, cut into 1/2-inch strips
8 oz
package ready-to-serve salad greens
1 medium
tomato, chopped
8 oz
can black beans, rinsed & drained
1 medium
avocado, cleaned, cut into slices
2 c
( 8 oz ) finely shredded colby-monterey jack cheese

How to Make Taco Shrimp Salad


  • 1Place shrimp in bowl; sprinkle with half the taco seasoning; set aside.
  • 2In another bowl, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside.
  • 3In a skillet, stir fry tortilla strips in remaining oil; drain on paper towels.
    Sprinkle with remaining taco seasoning.
    In same skillet, sauté shrimp for 8-10 minutes or until pink.
  • 4In large bowl, combine salad greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing.
    Add avocado, sprinkle with cheese; toss

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About Taco Shrimp Salad

Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy

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