Shrimp Taco Salad
Recipe GLPR4b3dc372bae71b
A vibrant Mexican-inspired salad featuring seasoned shrimp, crisp fresh vegetables, creamy jalapeño-ranch dressing, and crunchy tortilla chips. Tender shrimp is paired with romaine lettuce, corn, cherry tomatoes, zucchini, and avocado for a satisfying, colorful meal. Top with queso fresco and serve with warm refried beans on the side.
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Ingredients
2 medium romaine lettuce hearts
1 small red onion
2 cups cherry or grape tomatoes
2 ears fresh corn
1 large zucchini or summer squash
1/2 medium bunch fresh cilantro
1 medium lime
1 clove garlic, minced
1 tablespoon honey
2 tablespoons olive oil
1 pound raw extra-jumbo shrimp, peeled and deveined
1/2 teaspoon kosher salt
2 tablespoons pickled jalapeños
2 tablespoons pickled jalapeño brine
1/2 cup sour cream or full-fat Greek yogurt
1 tablespoon ranch seasoning powder
1 medium ripe avocado
1 1/2 cups warm refried beans, optional
1 cup salted plantain or tortilla chips
2 ounces queso fresco or cotija cheese
Directions
Cut the romaine lettuce hearts in half lengthwise, then slice crosswise into bite-sized pieces. Peel and thinly slice the red onion. Halve the cherry tomatoes. Combine lettuce, onion, and tomatoes in a large bowl and set aside.
Cut the corn kernels off the cob using a sharp knife. Cut the zucchini in half lengthwise, then slice into half-moons about 1/4 inch thick. Chop the cilantro roughly.
In a small bowl, whisk together the minced garlic, lime juice, honey, 1 tablespoon of the olive oil, the pickled jalapeños, and jalapeño brine until well combined. In a separate bowl, mix the sour cream with the ranch seasoning powder and 1 tablespoon of the jalapeño dressing until smooth. Set both aside.
Pat the shrimp dry with paper towels. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the shrimp in a single layer and cook for 1 to 2 minutes per side, until they turn pink and opaque throughout and reach an internal temperature of 145°F. Season with the kosher salt. Transfer to a plate.
In the same skillet, add the corn kernels and zucchini slices. Cook over medium-high heat for 3 to 4 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly charred. Season lightly with salt if desired.
Slice the avocado just before serving. Add the warm corn, zucchini, and cooked shrimp to the bowl with the lettuce mixture. Pour the jalapeño-lime dressing over the salad and toss gently to combine.
Divide the salad among serving bowls or plates. Top each portion with a dollop of the jalapeño-ranch cream, sliced avocado, crumbled queso fresco, fresh cilantro, and a handful of tortilla chips. Serve immediately with warm refried beans on the side if desired.
