This is hands-down the best Shrimp Taco Salad of my life featuring juicy seasoned shrimp, fresh salsa, and a bevy of veggies on a bed of crisp romaine topped with crispy crushed tortilla chips.
Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference.
Set prepped shrimp in the fridge, covered, while you prep your veggies for the salad.
To make the pico, finely dice your tomato, onion, jalapeño, and cilantro. Combine with freshly squeezed lime juice and sea salt. Mix well and set aside. This recipe makes enough for this salad plus some extra to snack on with tortilla chips the following day!
Finely chop romaine lettuce and red cabbage. Thinly slice jalapeño and scallions.
Cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
Lastly cook the shrimp. Pat shrimp dry and season with chili powder, cumin, garlic powder, cayenne pepper and salt. Mix well to coat both sides.
Heat a large pan or skillet to medium-high heat with 1-2 of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
Divide lettuce, veggies, pico de gallo, and crushed tortilla chips between two bowls. Choose your dressing from the list above (I used my homemade ranch) and dig in!
Notes
Nutrition Facts below are estimated for this salad using an online recipe nutrition calculator. Adjust as needed based on choice of dressing and enjoy!