Need dinner on the table fast? This easy protein packed Taco Salad with Shrimp comes together in only 20 minutes for a fresh, flavorful meal that’s both satisfying and simple to prep!
This Taco Salad with Shrimp is bold, colorful, and loaded with flavor. Built on a crunchy base of shredded cabbage, it’s topped with sweet corn, juicy tomatoes, creamy avocado, crispy tortilla chips, and sautéed peppers. Plump, perfectly cooked shrimp add protein, while a zesty honey lime vinaigrette ties everything together.
Why You'll Love Shrimp Salad
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- Filling Salad. A hearty, satisfying salad full of fresh, whole ingredients
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- High Protein. Full of lean protein and fresh veggies
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- Customizable. Naturally gluten-free and easy to tailor to personal preferences
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- Quick and Easy. Ready to serve in only 20 minutes.
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Taco Salad Ingredients
Below is a brief overview of the ingredients you will need for this recipe. Don't forget the printable recipe card with detailed instructions, ingredients, and amounts can be found at the bottom of the page.
- Olive Oil: this will be used for the salad dressing and also for the shrimp marinade
- White Wine Vinegar: one of our favorite base salad ingredients. Adds a mild, fruity flavor.
- Shrimp: you can use pre-cooked shrimp to decrease prep time.
- Honey and Dijon: these ingredients help create a sweet, tangy flavor.
- Lime Juice: you will also use the lime juice for both the dressing and shrimp marinade.
- Produce: purple cabbage, cherry tomatoes, bell pepper, jalapeno, kernel corn, garlic cloves, and avocados
- Tortilla Chips: tortilla strips would also work well
How to Make Taco Salad with Shrimp
I used our Honey Lime Shrimp recipe for this taco salad.
- Marinate. In a mixing bowl, stir together the olive oil, lime juice, honey, garlic, salt and pepper to taste. Then marinate the shrimp in this marinade for at least 20 minutes.
- Air Fry. Preheat the air fryer to 390°F/200°C. Then remove the shrimp from the marinade and cook for 2 minutes. To make sure the shrimp cooks evenly, shake the basket and return to the air fryer. Cook the shrimp for another 2-3 minutes (until the shrimp are pink and cooked through).
- Make the Dressing. Simply shake or stir all the salad dressing ingredients together.
- Assemble. Next, you can split the salad ingredients between four bowls. Then top with the cooked shrimp and the honey lime salad dressing.
Quick Tips:
- For faster prep, use pre-cooked shrimp
- Toss just before serving to keep chips crisp
- Tailor ingredients to your personal preferences: jalapeños for heat, black beans for extra fiber and protein, etc.
Storage and Meal Prep
This recipe is only a 20 minute recipe and best served fresh. However, you could save some more time by prepping the shrimp and dressing ahead of time.
You can make and store the taco salad dressing in the refrigerator up to 3-4 days ahead of time. You can also cook the shrimp and store for up to 3 days in the refrigerator. For the best flavor, you will want to wait and combine the dressing, veggies, shrimp, and tortilla chips just prior to serving as discussed in the instructions.
Other High Protein Salad Recipes
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Taco Salad with Shrimp
Ingredients
Taco Salad Dressing:
- ¼ cup olive oil
- ¼ cup white wine vinegar
- ¼ cup honey
- juice of 1 lime
- ½ teaspoon dijon
Honey Lime Shrimp:
- 1 lb large shrimp , raw remove shell and tail
- 1½ tablespoons olive oil
- 1½ lime juice
- 2 cloves garlic , minced
- salt and pepper to taste
Taco Salad:
- 2 cups purple cabbage chopped
- 1 cup cherry tomatoes halved
- 1 cup bell pepper diced
- 1 jalapeño sliced (optional)
- 1 cup corn kernels
- 2 avocados cubed
- 1 cup tortilla strips or crushed tortilla chips
Instructions
For the Taco Salad Dressing
- Shake together all dressing/marinade ingredients.
For the Honey Lime Shrimp
- In a large bowl, stir together the olive oil, lime juice, honey, garlic, salt and pepper to taste. Add the shrimp and marinate for 20 minutes.
- Heat the air fryer to 390°F/200°C.
- Shake excess marinade off the shrimp and put the whole batch in the air fryer.
- Cook for 2 minutes, give the basket a good shake, and return to the air fryer.
- Cook for another 2-3 minutes, or until shrimp are pink and cooked through.
For the Taco Salad
- Divide the salad ingredients among four bowls. Top with the cooked shrimp and Taco Salad dressing.
Tips:
Nutrition Information
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Recipe FAQ
Yes, this recipe is gluten free if prepared as described. Ensure your tortillas/tortilla chips are GF.
Absolutely, simple hold the shrimp and you have a well-rounded, vegetarian taco salad. To add protein, you could add some black beans.
