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Grilled Shrimp Taco Salad

A salad loaded to black beans, corn, avocado, tomatoes and grilled shrimp tossed in a tangy cilantro lime vinaigrette.
Course Main Dishes
Cuisine Mexican
Keyword bbq, grill, salad, shrimp tacos, summer
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 Servings

Ingredients

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 to matoes 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

Instructions

  • 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.

Notes

Enjoy!