Southwestern Style Shrimp Taco Salad Recipes

SOUTHWESTERN-STYLE SHRIMP TACO SALAD

Southwestern-Style Shrimp Taco Salad image

I love southwestern salads and cilantro-lime vinaigrettes in restaurants, yet I can't seem to make one at home I love as much! This is from the latest issue of Cooking Light, and looks like it would be good....will report on that later, I have never made it, but plan to soon.

Provided by larchie

Categories Pork

Time 38m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup lime juice, fresh
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 lb medium shrimp, peeled
2 ears corn, fresh and shucked
cooking spray
1 head romaine lettuce, washed and torn
1 bunch green onion, chopped
1/4 cup cilantro, fresh and chopped
1 (15 ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
1 avocado, peeled and diced

Steps:

Prepare grill to medium high heat.
Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in small bowl, stirring with whisk.
Place shrimp in shallow bowl, drizzle 1 tbsp of lime juice mixture over shrimp, tossing gently to coat; reserve remaining lime juice mixture, set aside.
Spray grill lightly with cooking spray. Thread shrimp on skewers, or put in grill basket. Place shrimp and corn on grill rack coated with cooking spay.
Grill 8 minutes, turning shrimp over once, and turning corn frequently until browned on both sides; remove from grill and cool slightly.
Place shrimp in large bowl. Cut kernels from ears of corn, and add to bowl. Add lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp and corn mixture. Drizzle with remaining lime juice mixture and toss to combine.
Divide salad onto six plates and top with avocado; serve immediately.

Nutrition Facts : Calories 228.6, Fat 8.8, SaturatedFat 1.3, Cholesterol 64.8, Sodium 112.3, Carbohydrate 25.8, Fiber 8.2, Sugar 4.2, Protein 15.1

SOUTHWESTERN SHRIMP SALAD

Southwestern Shrimp Salad image

I made up this recipe one night, and really liked it so thought I would share. I made it for just myself so if you are making it for more than one person I would adjust the measurements. Speaking of the measurements, I apologize if they are off a bit. It's one of those things you have to adjust the amounts of ingredients to suit your individual taste. I just threw together without measuring anything, but the measurements I provided are my best guess for the best taste. Also, I believe this would be good as a coleslaw type dish if you just omit the baby romaine and spinach and add a little more dressing.

Provided by WBChica

Categories One Dish Meal

Time 15m

Yield 1 Salad, 1 serving(s)

Number Of Ingredients 22

Ingredients

1/2 cup baby romaine lettuce
1/2 cup fresh spinach
1 cup red cabbage, shredded
1 roma tomato, sliced
1 -2 mushroom, sliced
1/4 of a cucumber, sliced
1/4 cup sliced black olives
1/2 of an avocado, cut into thin slices
10 -12 peeled shrimp, depending on size
olive oil
chili powder
cayenne pepper
taco seasoning
lime juice
garlic salt
2 tablespoons light sour cream
1 tablespoon light mayonnaise
to taste taco seasoning
chili powder
cayenne pepper
lime juice
garlic powder, and or garlic salt

Steps:

Prepare the salad, in any order you like.
Drizzle a frying pan with olive oil.
Cook the shrimp over medium heat, seasoning it with mostly taco seasoning, and a few dashes of Chili Powder and garlic salt. Allow the cook to shrimp evenly, periodically drizzling with lime juice, and a small dash of cayenne pepper. (That cayenne pepper can be powerful!).
While the shrimp are cooking, prepare the dressing. Whisk the sour cream, light mayo and taco seasoning in a small bowl. Sprinkle with the seasonings and lime juice to taste. If you prefer a creamier dressing, use less lime juice.
Top the previously prepared salad with the shrimp and then with your desired amount of dressing.

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