March 2, 2022

Shrimp Taco Salad

A delicious shrimp taco salad made with flavorful, zesty shrimp, plenty of fresh veggies, and a creamy chipotle ranch dressing to tie it all together!

Easy Shrimp Taco Salad with Chipotle Ranch Dressing

When it comes to a quick and easy dinner salads are one of my go-to options! This hearty shrimp taco salad is so easy to make and full of flavor.

This recipe is simple, doesn’t require a ton of ingredients, and is packed with protein.

You can easily serve this dish for lunch or dinner and I know you’ll love it!

salad ingredients

Salad Ingredients

Shrimp: you’ll need one pound of peeled and deveined shrimp.

Spices: for the most flavorful shrimp this recipe uses a combination of coconut sugar, dried spices, lime zest, salt, and pepper.

Salad Toppings: black beans, corn, tomatoes, avocado, red onion, cabbage, and a generous amount of cotija cheese is all you need!

dressing ingredients in blender

Creamy Chipotle Ranch Dressing

Any good salad needs a great dressing and this creamy chipotle ranch dressing is fabulous! Creamy, subtly spicy, and the perfect compliment to this shrimp taco salad. Here’s what you’ll need:

Chipotle Pepper in Adobo: you’ll need one chipotle pepper in adobo sauce for the chipotle ranch dressing.

Greek Yogurt: full fat Greek yogurt is my yogurt of choice for the dressing in this recipe.

Lime: you’ll need both the zest and juice of a few limes.

Fresh Herbs: fresh dill and chives give this salad so much flavor.

shrimp being seasoned in bowl

Helpful Kitchen Tools

kitchen tongs

cast iron skillet

sharp knife

cutting board

measuring cups

measuring spoons

high-powered blender

cooked shrimp in pan

How to Make a Taco Salad with Shrimp

Step One: Add the coconut sugar, ground cumin, smoked paprika, garlic powder, chipotle powder, and lime zest to a small bowl. Pat the shrimp dry and then add to a mixing bowl. Sprinkle the seasoning blend over the shrimp along with salt and pepper and toss until the shrimp are well coated.

Step Two: Heat a large skillet over medium heat. Once hot, add the olive oil to the pan and then add the seasoned shrimp. Cook for 2-3 minutes on each side until the shrimp is opaque and pink around the edges.

Step Three: Add the chipotle pepper in adobo, Greek yogurt, lime juice and zest, cilantro, dill, chives, garlic, and olive oil to a blender or food processor. Blend or process until smooth and creamy.

Step Four: Once the shrimp and dressing are done, prepare your salads. Start with a base of romaine lettuce and shredded cabbage and then add the shrimp, black beans, corn, tomatoes, avocado, red onion, and cotija cheese. Drizzle the chipotle ranch dressing over everything and enjoy!

shrimp taco salad on platter

More Delicious Salad Recipes

Grilled Shrimp and Orzo Salad

Healthy Tuna Salad

Chicken Bacon Avocado Chopped Salad

Greek Salmon Salad

Chopped Thai-Inspired Chicken Salad

Healthy Southwest Chicken Salad

shrimp taco salad in bowl

I hope you give this Shrimp Taco Salad a try! It’s the perfect quick and easy dinner.

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Print

Shrimp Taco Salad

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1 teaspoon coconut sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chipotle powder
  • 1 teaspoon lime zest
  • salt and pepper, to taste
  • 1 pound of shrimp, peeled and deveined
  • 1/2 tablespoon olive oil

For the Salad:

  • 46 cups chopped romaine lettuce
  • 1 cup shredded purple cabbage
  • 1 cup corn
  • 1 cup black beans, drained and rinsed
  • 1 cup grape/cherry tomatoes, halved
  • 1 large ripe avocado, sliced
  • ¼ cup finely diced red onion
  • Cotija cheese
  • Cilantro, for garnish

Chipotle Ranch Dressing

  • 1 chipotle pepper in adobo
  • 1/2 cup plain whole milk Greek yogurt
  • zest and juice of 1 lime
  • 1/4 cup cilantro
  • 1 tablespoon fresh dill
  • 1 tablespoon chopped chives
  • 1 clove garlic, pressed
  • 3 tablespoons olive oil

Method

  1. Make the Shrimp: Add the coconut sugar, ground cumin, smoked paprika, garlic powder, chipotle powder, and lime zest to a small bowl. Pat the shrimp dry and then add to a mixing bowl. Sprinkle the seasoning blend over the shrimp along with salt and pepper and toss until the shrimp are well coated.
  2. Heat a large skillet over medium heat. Once hot, add the olive oil to the pan and then add the seasoned shrimp. Cook for 2-3 minutes on each side until the shrimp is opaque and pink around the edges.
  3. Make the Chipotle Ranch Dressing: add the chipotle pepper in adobo, Greek yogurt, lime juice and zest, cilantro, dill, chives, garlic, and olive oil to a blender or food processor. Blend or process until smooth and creamy.
  4. Assemble the Salads: Once the shrimp and dressing are done, prepare your salads. Start with a base of romaine lettuce and shredded cabbage and then add the shrimp, black beans, corn, tomatoes, avocado, red onion, and cotija cheese. Drizzle the chipotle ranch dressing over everything and enjoy!

Keywords: shrimp taco salad, taco salad shrimp

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA

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Recipe rating

    3 comments
  1. Great salad! Easy, delicious and especially loved the little bit of sweetness on the shrimp from the coconut sugar!

  2. I’m always looking for versatile salad, outside of my basic salad and this was so good. It’s so much better than the southwest salad, or taco salads I’ve bought from other restaurants.

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