It’s like a shrimp taco salad! This salad is loaded with corn, tomatoes, black beans, and cilantro with avocado, crushed tortilla chips, and the best lime cilantro dressing!


Peeled and deveined 1 pound medium Shrimp

Olive oil two tablespoons

Two cloves garlic, minced

Cajun seasoning, two teaspoons

To taste, add Kosher Salt and freshly ground Black Pepper

8 cups of romaine lettuce chopped

1 cup cherry tomatoes, halved

1 cup canned corn kernels, drained

1 cup black beans canned, rinsed and drained

Fresh cilantro leaves chopped to 1/4 cup

One avocado, peeled and seeded.

1 cup tortilla chips, crushed


1 cup of loosely packed cilantro stems removed

1/2 cup plain Greek yogurt

Two cloves garlic

Juice of one lime

Salt pinch

1/4 cup olive oil

Apple cider vinegar two tablespoons


In the bowl of your food processor, combine the cilantro, Greek yogurt, and garlic with the lime juice, salt, and lime juice. Pulse for 30 seconds to a minute until smooth. Add olive oil and vinegar to the motor while it is running. Continue adding until they are emulsified. Set aside.

Preheat oven to 400 degrees F. Oil baking sheets lightly or spray with nonstick spray.

Place the shrimp in one layer on the baking sheet. Add the olive oil, cajun seasoning, and garlic. Season with salt and black pepper to taste. Gently combine by gently tossing.

Place in the oven and roast until cooked, pink, and firm, approximately 6-8 minutes.

Place romaine lettuce into a large bowl. Top with tomatoes, black beans, corn, and cilantro. Pour the dressing over the salad and gently mix to combine. Stir in avocado.

Serve immediately with tortilla chips on top if you wish.

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