Dinner: Shrimp Taco Salad

This fully-loaded Mexi-Cali meal has it all, from grilled shrimp to avocado to fresh corn from the cob.

Ingredients

3 ear fresh corn
2 medium zucchini
1 lb. shrimp
1/4 c. extra-virgin olive oil
3 tbsp. fresh lime juice
1 tsp. cayenne pepper sauce
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. salt
1 avocado
2 c. watermelon
3/4 c. corn chips (such as Fritos)
1 c. fresh cilantro leaves

Instructions

Prepare grill for direct grilling on medium.
Grill corn 8 to 10 minutes or until lightly charred, turning occasionally. Grill zucchini 6 to 8 minutes or until lightly charred and tender, turning over once halfway through. Grill shrimp 2 to 4 minutes or until opaque throughout, turning over once halfway through cooking.
In small bowl, whisk together oil, lime juice, pepper sauce, cumin, coriander, and salt.
Cut kernels off ears of corn. Arrange zucchini and avocado on platter. Top with corn, shrimp, and watermelon. Salad can be made ahead to this point and refrigerated, covered, up to 4 hours. To serve, sprinkle with corn chip crumbs and drizzle with dressing. Top with cilantro.

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