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  • Writer's pictureLuanne

Mexican Shrimp Taco Salad

Sometimes, it's just too darn hot to spend time in the kitchen making an elaborate dinner. So, I try to make at least one fully loaded salad a week during the summer months. This salad came out better than I expected. And paired with a cheese quesadilla, it made the perfect quick summer dinner.

Ingredients List:

2 Tablespoons Olive Oil

20 frozen shrimp (peeled, deveined, tails removed)

4 teaspoons Taco Seasoning

5 Cups Lettuce (choose your favorite)

1x 15oz can Corn Kernals

1x 15oz can Black Beans (drained and rinsed)

2 Cups Cherry Tomatoes (halved)

2 Avocados (scooped and diced)

Juice of 1 Lime

A handful of chopped Cilantro (for garnish, although, it really does add a little something something)

  1. Heat Olive Oil in a pan.

  2. Add shrimp.

  3. Sprinkle with Taco Seasoning

  4. Saute 4-6 minutes till shrimp are cooked through.

  5. Set shrimp aside to cool.

  6. Layer remaining ingredients into a salad bowl (I found a large shallow bowl works best)

  7. Squeeze lime over salad, focusing on Avocado to help prevent browning

  8. Serve with salad dressing of your choice (we just used ranch)

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