From the first time I posted it, my recipe for Shrimp Tacos with Cilantro Lime Sour Cream has been one of the most popular recipes on my blog. Day in and day out it is the most viewed recipe. Especially in the summer. There is just something about summer that makes everyone crave shrimp tacos. I totally get it though. It is one of my favorite meals too. But the lettuce is going crazy in my garden so I decided to take the Shrimp Taco idea and turn it into a salad.
This salad is chock-full of all different kinds of goodies. You’ll find sweet yellow corn, black beans, tomatoes and avocado. But the star of the show, of course, is the shrimp. The shrimp in this recipe gets the same spicy seasoning treatment as the shrimp in my original Shrimp Taco recipe but instead of sauteed the shrimp is grilled. It’s summer so why not? Grilling the shrimp gives it a nice smoky flavor and is a nice change of pace for this salad.
The other difference between my Shrimp Tacos and this Shrimp Taco Salad is that instead of a cilantro lime sour cream, I lightened things up a bit and made a cilantro lime vinaigrette. I also didn’t have much sour cream so it was really a change of necessity. That said, the dressing pairs perfectly with the other ingredients of this salad. It’s not too heavy but its deliciously bright and tangy. It just might be my new favorite salad dressing! I’m going to give it a go on another taco salad I’ve been thinking about and see how it goes. I have high hopes!
One last note, judging by the comments and emails I get, I do know that there are some of you that are die-hard fans of the cilantro-lime sour cream so if you want to make this salad a bit heartier, go ahead and substitute a dollop of that and toss the salad before serving. It will act just like a salad dressing and be just as scrumptious I’m sure.
Grilled Shrimp Taco SaladPrint Recipe
Grilled Shrimp Salad Ingredients:
- 1 pound medium (26-30 count prawns) peeled and devined
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
- 4 cups chopped romaine lettuce
- 1 cup cooked corn kernels
- 2 tomatoes, diced
- 1 1/2 cups canned black beans, rinsed and drained
- 1 avocado, pitted, diced
- Cilantro Lime Vinaigrette, recipe follows
Cilantro Lime Vinaigrette Ingredients:
- 1/4 cup chopped fresh cilantro
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1 teaspoon lime zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
If using wooden skewers to grill the shrimp begin soaking them in water 20 minutes before cooking.
Combine first 7 ingredients together in a bowl. Cover and refrigerate for at least 20 minutes to let the flavors meld.
Meanwhile, add the remaining ingredients to your salad bowl.
Combine all the ingredients for the dressing and set aside until ready to use.
After the shrimp have marinated, preheat your grill to medium-high heat.
Skewer 4 - 5 prawns on each skewer.
Grill prawns until opaque and cooked through, about 2 minutes per side.
Lay shrimp on top of prepared salad. Whisk the dressing and drizzle over the salad. Serve.