Yields: 4 servings
Prep time: 20 minutes
Cook time: 5-7 minutes
Ingredients:
For the shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper to taste
For the salad:
- 1 head romaine lettuce, chopped
- 1 (15oz) can black beans, rinsed and drained
- 1 (15oz) can corn, drained
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup chopped red onion
- 2 avocados, diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
Equipment
- Large skillet
- Large salad bowl
- Small bowl or jar for dressing
Instructions
Cook the shrimp:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Cook, stirring occasionally, until the shrimp are pink and cooked through, about 5-7 minutes.
- Remove the shrimp from the pan and set aside.
Assemble the salad:
- In a large salad bowl, combine the romaine lettuce, black beans, corn, tomatoes, red onion, avocados, cilantro, and lime juice. Toss gently to combine.
Make the dressing:
- In a small bowl or jar, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, and pepper.
Finish and serve:
- Add the cooked shrimp to the salad bowl.
- Drizzle the dressing over the salad and toss to coat evenly.
- Serve immediately with tortilla chips or warm tortillas for a satisfying taco-inspired meal.
Optional additions/variations:
- Cheese: Top with crumbled cotija or queso fresco for extra flavor.
- Spice: Add a diced jalapeño pepper to the salad for a kick.
- Creamy dressing: Substitute the vinaigrette-style dressing with a cilantro-lime ranch or a chipotle ranch for a creamier approach.
Tips:
- Use the freshest shrimp possible for the best flavor.
- Don’t overcook the shrimp or they’ll become rubbery.
- If you don’t like cilantro, substitute fresh parsley.
- Adjust the seasonings to your liking.
