This tastes just like shrimp taco in salad form! Loaded with tomatoes, corn, black beans, cilantro, avocado and crushed tortilla chips with the very best cilantro lime dressing ever!
5 stars (1 rating)
Ingredients
1poundmedium shrimp, peeled and deveined
2tablespoonsolive oil
2clovesgarlic, minced
2teaspoonscajun seasoning
Kosher salt and freshly ground black pepper, to taste
8cupschopped romaine lettuce
1cupcherry tomatoes, halved
1cupcanned corn kernels, drained
1cupcanned black beans, drained and rinsed
¼cupchopped fresh cilantro leaves
1avocado, halved, peeled, seeded and diced
1cuptortilla chips, crushed
For the cilantro lime dressing
1cuploosely packed cilantro, stems removed
½cupplain Greek yogurt
2clovesgarlic
Juice of 1 lime
Pinchof salt
¼cupolive oil
2tablespoonsapple cider vinegar
Instructions
To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
To assemble the salad, place romaine lettuce in a large bowl; top with shrimp, tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
Serve immediately, garnished with tortilla chips, if desired.