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Honey Lime Shrimp Taco Salad - Bright, Fresh, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tail on or off)
  • Romaine or mixed greens: 6 cups, chopped
  • Cherry tomatoes: 1 to 1.5 cups, halved
  • Avocado: 1 large, diced
  • Corn kernels: 1 cup (fresh, frozen, or canned)
  • Black beans: 1 can (15 oz), drained and rinsed
  • Red onion: 1/4 small, thinly sliced
  • Cilantro: 1/3 cup, chopped
  • Tortilla strips or crushed tortilla chips: about 1 cup
  • Cotija or feta cheese: 1/2 cup, crumbled (optional)
  • For the Honey Lime Dressing/Marinade:
  • 2 limes, zested and juiced (about 1/4 cup juice)
  • 3 tablespoons honey
  • 3 tablespoons olive oil (plus more for cooking)
  • 1 to 2 cloves garlic, finely minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper (to taste)
  • Salt and black pepper, to taste

Method
 

  1. Whisk the dressing. In a bowl, whisk lime zest, lime juice, honey, olive oil, garlic, chili powder, cumin, cayenne, salt, and pepper until smooth. Taste and adjust honey or lime if needed. You want a balanced sweet-tart flavor with gentle heat.
  2. Marinate the shrimp briefly. Pat shrimp dry and toss with 3 tablespoons of the dressing. Let sit for 10–15 minutes while you prep the salad. Do not marinate longer than 20 minutes—the lime juice can start to “cook” the shrimp and affect texture.
  3. Prep the salad base. In a large bowl, add chopped romaine, cherry tomatoes, avocado, corn, black beans, red onion, and cilantro. If using canned corn, drain it well. If using frozen, thaw and pat dry to avoid watering down the salad.
  4. Cook the shrimp. Heat a skillet over medium-high with a drizzle of olive oil. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Do not overcook or they’ll turn rubbery. Remove from the pan and set aside.
  5. Toss with dressing. Pour most of the remaining dressing over the salad base and toss gently to coat. Add the shrimp on top and drizzle with the last bit of dressing for a glossy finish.
  6. Add crunch and cheese. Scatter tortilla strips or crushed chips over the top. Sprinkle with Cotija or feta if using. Serve right away while the shrimp are warm and the lettuce is crisp.