Easy Shrimp Taco Salad

I’ve been absolutely obsessed with this shrimp taco salad lately, and I’m pretty sure it’s become my go-to dinner when I want something fresh but seriously satisfying. The combo of juicy shrimp with creamy refried beans and crunchy plantain chips hits all the right notes, plus it comes together way faster than you’d think. Trust me, once you try this loaded-up salad situation, you’ll be making it on repeat!

SAVE NOW

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 85-100 g
• Fat: 85-100 g
• Carbohydrates: 110-130 g

Ingredients

For the salad base:

• 2 romaine hearts (chopped into 1/2-inch ribbons)
• 1/2 red onion (thinly sliced)
• 2 cups cherry tomatoes (halved lengthwise)
• 2 ears corn (kernels removed)
• 1 large zucchini (quartered and sliced)
• 1 medium avocado (diced)
• 1 1/2 cups warm refried beans
• 1 cup salted plantain chips (crushed)
• 1/3 cup crumbled queso fresco
• 3 small radishes (thinly sliced)

For the shrimp and marinade:

• 1 lb extra-jumbo shrimp
• 1/2 bunch cilantro (chopped)
• 1 1/2 medium limes (zested and juiced)
• 1 large garlic clove (grated)
• 1 tbsp honey
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp chili powder

For the dressing:

• 1/2 cup sour cream
• 2 tbsp pickled jalapeño brine
• 2 tbsp pickled jalapeños (finely minced)
• 1 tbsp ranch seasoning powder

Step 1: Prepare the Mise en Place and Dressings

• 1 1/2 medium limes
• 1 large garlic clove
• 1 tbsp honey
• 1/2 bunch cilantro
• 1/2 cup sour cream
• 2 tbsp pickled jalapeño brine
• 2 tbsp pickled jalapeños
• 1 tbsp ranch seasoning powder
• 2 romaine hearts
• 1/2 red onion
• 2 cups cherry tomatoes
• 3 small radishes
• 2 ears corn
• 1 large zucchini
• 1 medium avocado

While you prepare ingredients, start by making both dressings since they require no cooking.

For the lime-cilantro vinaigrette, whisk together the lime zest, lime juice, grated garlic, honey, and half the cilantro in a small bowl—set aside.

For the jalapeño crema, combine sour cream, minced pickled jalapeños, pickled jalapeño brine, and ranch seasoning powder in another bowl, then thin with a tablespoon or two of water until pourable.

Now chop your vegetables: cut romaine hearts into 1/2-inch ribbons, thinly slice the red onion and radishes, halve the cherry tomatoes lengthwise, remove corn kernels from the cob, quarter the zucchini and slice into bite-sized pieces, and dice the avocado (set aside in a small bowl with a squeeze of lime to prevent browning).

Chop the remaining cilantro and have all components ready before cooking.

Step 2: Sear the Shrimp and Vegetables

• 1 lb extra-jumbo shrimp
• 2 tbsp olive oil
• 2 ears corn
• 1 large zucchini
• 3/4 tsp kosher salt
• 1/2 tsp chili powder

Pat the shrimp dry with paper towels—this ensures they'll develop a nice golden sear rather than steam.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Add the corn and zucchini to the hot pan and cook undisturbed for 4-6 minutes until they develop golden-brown char, stirring occasionally.

Once the vegetables are caramelized and tender-crisp, push them to the side of the skillet.

Season the shrimp with 3/4 teaspoon kosher salt and 1/2 teaspoon chili powder, then add them to the cleared side of the pan.

I like to let the shrimp sit for about a minute before stirring—this helps them develop flavor and color on one side.

Cook for 3-4 minutes total, stirring occasionally, until the shrimp are just cooked through and opaque.

Step 3: Marinate the Shrimp and Warm the Beans

• lime-cilantro vinaigrette from Step 1
• shrimp and vegetable mixture from Step 2
• 1 1/2 cups warm refried beans
• 1 cup salted plantain chips

Immediately transfer the cooked shrimp and vegetables from the skillet to the lime-cilantro vinaigrette bowl, tossing gently to coat.

Let them sit for a few minutes to absorb the flavors while you warm the refried beans in a small pot or microwave.

The acid from the lime juice will help set the shrimp's flavor and add brightness to the dish.

This is also a good moment to crush the plantain chips—I crush them just before assembly so they stay crispy rather than becoming soggy from the salad's moisture.

Step 4: Assemble and Serve the Salad

• 2 romaine hearts
• 1/2 red onion
• 3 small radishes
• 2 cups cherry tomatoes
• marinated shrimp and vegetables from Step 3
• warm refried beans from Step 3
• 1 medium avocado
• 1 cup crushed plantain chips
• 1/3 cup crumbled queso fresco
• jalapeño crema from Step 1
• remaining cilantro from Step 1

Place the chopped romaine in a large serving bowl or individual bowls.

Layer the thinly sliced red onion and radishes over the lettuce.

Spoon the marinated shrimp and vegetables (from Step 3) over the greens, followed by the halved cherry tomatoes.

Arrange the warm refried beans, diced avocado, crushed plantain chips, and crumbled queso fresco on top.

Drizzle the jalapeño crema generously over the salad, then scatter the remaining fresh cilantro over everything.

Serve immediately with lime wedges on the side for extra brightness.

Easy Shrimp Taco Salad

Delicious Easy Shrimp Taco Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1650 kcal

Ingredients

  

For the salad base:

• 2 romaine hearts (chopped into 1/2-inch ribbons)
• 1/2 red onion (thinly sliced)
• 2 cups cherry tomatoes (halved lengthwise)
• 2 ears corn (kernels removed)
• 1 large zucchini (quartered and sliced)
• 1 medium avocado (diced)
• 1 1/2 cups warm refried beans
• 1 cup salted plantain chips (crushed)
• 1/3 cup crumbled queso fresco
• 3 small radishes (thinly sliced)

For the shrimp and marinade:

• 1 lb extra-jumbo shrimp
• 1/2 bunch cilantro (chopped)
• 1 1/2 medium limes (zested and juiced)
• 1 large garlic clove (grated)
• 1 tbsp honey
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp chili powder

For the dressing:

• 1/2 cup sour cream
• 2 tbsp pickled jalapeño brine
• 2 tbsp pickled jalapeños (finely minced)
• 1 tbsp ranch seasoning powder

Instructions

 

• While you prepare ingredients, start by making both dressings since they require no cooking. For the lime-cilantro vinaigrette, whisk together the lime zest, lime juice, grated garlic, honey, and half the cilantro in a small bowl—set aside. For the jalapeño crema, combine sour cream, minced pickled jalapeños, pickled jalapeño brine, and ranch seasoning powder in another bowl, then thin with a tablespoon or two of water until pourable. Now chop your vegetables: cut romaine hearts into 1/2-inch ribbons, thinly slice the red onion and radishes, halve the cherry tomatoes lengthwise, remove corn kernels from the cob, quarter the zucchini and slice into bite-sized pieces, and dice the avocado (set aside in a small bowl with a squeeze of lime to prevent browning). Chop the remaining cilantro and have all components ready before cooking.
• Pat the shrimp dry with paper towels—this ensures they'll develop a nice golden sear rather than steam. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the corn and zucchini to the hot pan and cook undisturbed for 4-6 minutes until they develop golden-brown char, stirring occasionally. Once the vegetables are caramelized and tender-crisp, push them to the side of the skillet. Season the shrimp with 3/4 teaspoon kosher salt and 1/2 teaspoon chili powder, then add them to the cleared side of the pan. I like to let the shrimp sit for about a minute before stirring—this helps them develop flavor and color on one side. Cook for 3-4 minutes total, stirring occasionally, until the shrimp are just cooked through and opaque.
• Immediately transfer the cooked shrimp and vegetables from the skillet to the lime-cilantro vinaigrette bowl, tossing gently to coat. Let them sit for a few minutes to absorb the flavors while you warm the refried beans in a small pot or microwave. The acid from the lime juice will help set the shrimp's flavor and add brightness to the dish. This is also a good moment to crush the plantain chips—I crush them just before assembly so they stay crispy rather than becoming soggy from the salad's moisture.
• Place the chopped romaine in a large serving bowl or individual bowls. Layer the thinly sliced red onion and radishes over the lettuce. Spoon the marinated shrimp and vegetables (from Step 3) over the greens, followed by the halved cherry tomatoes. Arrange the warm refried beans, diced avocado, crushed plantain chips, and crumbled queso fresco on top. Drizzle the jalapeño crema generously over the salad, then scatter the remaining fresh cilantro over everything. Serve immediately with lime wedges on the side for extra brightness.