Shrimp Taco Salad - cooking recipe

Ingredients
    1 lb uncooked large shrimp, peeled and deveined
    1 envelope taco seasoning, divided
    1/2 cup olive oil, plus
    3 tablespoons olive oil, divided
    1 small onion, finely diced
    3 tablespoons cider vinegar or 3 tablespoons red wine vinegar
    2 tablespoons finely diced red bell peppers
    6 cloves garlic, minced
    1/2 teaspoon ground coriander
    1/4 teaspoon sugar
    3 6-inch corn tortillas, cut into 1/4 inch strips
    1 (8 ounce) package ready to eat salad greens
    1 medium tomatoes, chopped
    1 (8 ounce) can black beans, rinsed and drained
    2 cups finely shredded colby-monterey jack cheese
Preparation
    Remove shrimp tails.
    Place shrimp in bowl, sprinkle with half of the taco seasoning.
    Set aside.
    In another bowl, combine 1/2 cup
    oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar: set aside.
    This will be your salad dressing.
    In a skillet, fry tortlla strips in remaining oil, drain on paper towels.
    Sprinkle with remaining taco seasoning.
    In same skillet, saute shrimp for a few minutes or until pink. (don't overcook)
    In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips.
    Drizzle dressing all over the mix.
    Sprinkle with cheese and toss.

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