Shrimp Taco Salad

Ingredients

• 180 ml (¾ cup)chopped fresh coriander
• 120 ml (½ cup)vegetable oil or olive oil
• 30 ml (2 tablespoons)lime juice
• 15 ml (1 tablespoon)red wine vinegar
• 1 smalljalapeño pepper, cored, deseeded and roughly chopped
• 2.5 ml (½ teaspoon)minced garlic
• 2.5 ml (½ teaspoon)paprika
• 1.25 ml (¼ teaspoon)salt
• 15–30 ml (1–2 tablespoons)cooking oil
• 454 g (1 lb)large raw frozen prawns, thawed, peeled and deveined (20–30 per lb)
• 10–30 ml (2–3 teaspoons), dividedtaco seasoning
• 240 ml (1 cup)corn kernels, fresh, frozen or drained canned
• 1.2 litres (5 cups)chopped lettuce
• 480 ml (2 cups)cherry tomatoes, halved
• 240 ml (1 cup)tinned black beans, drained and well rinsed
• To tastesalt and freshly ground black pepper
• 1 largeavocado, diced
• A dollopsoured cream
• To tastetortilla strips or crushed tortilla crisps
• To tasteadditional chopped fresh coriander
• To tastelime wedges or slices
• To tastesliced jalapeño pepper
• Optional, to tastegrated Tex-Mex cheese

Instructions

1. 1

   Blend the dressing

   Put all the dressing ingredients in a small food processor or blender and process until combined. Alternatively, finely chop the coriander and jalapeño, add everything to a jar and shake until emulsified. Set aside.

2. 2

   Prepare the beans

   Drain and rinse the black beans, then prepare the cherry tomatoes. Set both aside.

3. 3

   Cook the prawns

   Heat a little cooking oil in a frying pan over medium heat. Add the prawns and 1–2 teaspoons of taco seasoning, adjusting the amount to suit your preferred heat. Toss to coat and cook for about 3–4 minutes, until cooked through, then transfer to a small plate or bowl.

4. 4

   Cook the corn

   Add the corn to the same pan over medium heat with a splash of water and another ½–1 teaspoon of taco seasoning. Stir regularly and cook just until the raw taste has gone, keeping the kernels tender-crisp. Transfer to a small bowl.

5. 5

   Assemble the salad

   Spread the lettuce in a large, shallow bowl and top with the tomatoes, corn, black beans and prawns. Season with a little salt and pepper, then drizzle over some dressing. Add the avocado, tortilla strips, a dollop of soured cream if using, and extra coriander. Garnish with lime wedges or slices and jalapeño, if desired.

6. 6

   Toss and serve

   Toss the salad well and serve with the remaining coriander and lime dressing.

What is shrimp taco salad?

This American-style salad takes the lively fillings and seasoning of shrimp tacos and serves them over lettuce instead of in tortillas. Corn, black beans, tomatoes and avocado add the familiar mix of colour and texture.

The version here gets much of its character from a homemade coriander and lime dressing, while briefly cooking the prawns and corn in the same pan keeps preparation straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 22g protein, 25g carbs, 13g fat.

The prawns provide most of the protein, while the corn, beans and tortilla strips contribute carbohydrates. Oil in the dressing and the avocado account for much of the fat. For a balanced plate, serve a generous bed of lettuce and vegetables with a measured amount of dressing and tortilla strips.

The coriander and lime dressing

Fresh coriander, lime juice and red wine vinegar give the dressing its bright, tangy flavour. Oil brings the ingredients together, while garlic, paprika and jalapeño add savoury depth and a little heat.

A small food processor or blender gives the dressing a smooth, well-combined texture. If shaking it in a jar instead, chop the coriander and jalapeño finely so they are not left in large pieces.

Seasoning the prawns

Thawed, peeled and deveined raw prawns cook quickly, so have the taco seasoning ready before they go into the pan. Start with 1 teaspoon if you prefer a gentler flavour, or use up to 2 teaspoons for more seasoning.

Cook them over medium heat for about 3–4 minutes, tossing to coat. Transfer them out of the pan once cooked through rather than leaving them to sit in the hot pan.

Keeping the corn tender

Cooking the corn in the same pan lets it pick up some of the seasoning left behind by the prawns. A splash of water helps it cook without needing much extra oil.

Stir regularly and stop once the raw taste has gone; the kernels should remain tender-crisp rather than soft.

Building a good salad

Lettuce makes the base, with the warm prawns and corn layered over the beans and tomatoes. Add the diced avocado and tortilla strips near the end so they keep their texture.

Dress the salad with some of the dressing first, then bring the rest to the table. That way, everyone can add more without the lettuce sitting in excess dressing.

Serving and timing

The recipe takes about 25 minutes in total, and the dressing, beans and tomatoes can be prepared while you get ready to cook. The prawns and corn are best cooked shortly before assembling the salad.

Serve it as a complete meal, or alongside warm tortillas for a more substantial taco-inspired spread. Lime wedges let diners add a fresh squeeze just before eating.

Recipe notes & tips

• Thaw frozen prawns fully and pat them dry before cooking for more even browning.
• Set aside the remaining dressing before it comes into contact with the salad.
• Taste the dressing before serving and adjust the seasoning to your liking.
• Use a large, shallow bowl so the toppings are easier to distribute.
• Add the avocado and tortilla strips just before serving to preserve their texture.

Variations

• Adjust the heat: Use less jalapeño in the dressing for a milder salad.
• Try another lettuce: Use a crisp lettuce variety that will hold up under the toppings.
• Add extra crunch: Scatter more tortilla strips over the salad just before serving.
• Include cheese: Finish with grated Tex-Mex cheese for a richer topping.
• Make it more substantial: Serve with warm tortillas alongside the salad.

Common mistakes to avoid

• Overcooking the prawns: They cook in about 3–4 minutes, so remove them as soon as they are cooked through.
• Using large pieces in jar dressing: Finely chop the coriander and jalapeño before shaking so they blend into the dressing more evenly.
• Softening the corn: Stir it regularly and stop cooking once its raw taste has gone, while it is still tender-crisp.
• Dressing the salad too early: Add the dressing close to serving so the lettuce stays crisp.
• Adding tortilla strips too soon: Scatter them over the assembled salad at the end to keep their crunch.

How to store

Store leftover salad and dressing separately in covered containers in the fridge and eat within 1 day for the best texture. Keep the avocado and tortilla strips separate if possible; gently reheat the prawns and corn in a pan or microwave, then assemble with fresh lettuce.

Frequently asked questions