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Green bowl filled with shrimp taco salad with colorful vegetables, crispy tortilla strips and roasted shrimp next to a folded orange napkin with a fork on a white table.

Not Your Mama's Shrimp Taco Salad

quinoa, black beans, tomatoes, lime dressing

STARS

Marinate shrimp with achiote, a Yucatecan spice paste, garlic, orange juice, and herbs then roast them. Serve the super flavorful shrimp with cilantro-lime quinoa, black beans, and marinated tomatoes and red onions. Topped with crispy tortilla strips and crumbled cotija cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Marinade

  • ¼ cup canola oil
  • 1 tablespoon achiote spice paste
  • 1 garlic clove
  • 2 tablespoons rice wine vinegar
  • 1 orange, juiced
  • 1 teaspoon cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon kosher salt

Shrimp

  • 2 pounds large shrimp, peeled and deveined

Cilantro-Lime Quinoa

  • 2 cups white quinoa
  • ½ cup chopped cilantro
  • 4 scallions, minced
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Tomato Onion Relish

  • 1 pint cherry tomatoes, halved
  • ½ red onion, diced
  • ½ teaspoon kosher salt, to taste
  • 1 teaspoon Mexican oregano
  • 1 lime, juiced
  • 1 serrano pepper, diced

Black Bean Salad

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 15-ounce can black beans, drained and rinsed
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt, to taste

Lime Vinaigrette

  • 2 limes, juiced and zested
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1 shallot, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt, to taste
  • Pepper, to taste
  • ½ cup olive oil

Salad

  • 4 cups shredded romaine lettuce (about two romaine hearts)
  • ½ cup crumbled cotija cheese
  • Tortilla chips, for serving
Directions
1
Combine all of the marinade ingredients in a blender until smooth. 
2
Cover the shrimp in the marinade in a bowl or zip-top bag and marinate in the fridge overnight, or for at least 4 hours. 
3
Preheat the oven to 350°F. Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.  
4
Meanwhile, make the quinoa by combining the quinoa with 4 cups of water and a pinch of salt in a medium saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. Fluff the quinoa with a fork, then stir in the cilantro, scallion, lime juice, olive oil, salt and pepper to taste. 
5
To make the relish, combine all of the ingredients in a bowl and let sit for 10 minutes. 
6
To make the black beans, heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the black beans, cumin and salt and remove from the heat. 
7
To make the lime vinaigrette, add all of the ingredients except the oil to a bowl and whisk well or purée with an immersion blender. While whisking/blending, drizzle in the oil until emulsified. Season to taste.
8
To serve, divide the lettuce and quinoa between bowls. Top with achiote shrimp, black bean salad, tomato onion relish, and drizzle with lime vinaigrette. Sprinkle with cotija cheese and serve with tortilla chips on the side. 

Not Your Mama's Shrimp Taco Salad

quinoa, black beans, tomatoes, lime dressing

STARS

Marinate shrimp with achiote, a Yucatecan spice paste, garlic, orange juice, and herbs then roast them. Serve the super flavorful shrimp with cilantro-lime quinoa, black beans, and marinated tomatoes and red onions. Topped with crispy tortilla strips and crumbled cotija cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Marinade

  • ¼ cup canola oil
  • 1 tablespoon achiote spice paste
  • 1 garlic clove
  • 2 tablespoons rice wine vinegar
  • 1 orange, juiced
  • 1 teaspoon cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon kosher salt

Shrimp

  • 2 pounds large shrimp, peeled and deveined

Cilantro-Lime Quinoa

  • 2 cups white quinoa
  • ½ cup chopped cilantro
  • 4 scallions, minced
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Tomato Onion Relish

  • 1 pint cherry tomatoes, halved
  • ½ red onion, diced
  • ½ teaspoon kosher salt, to taste
  • 1 teaspoon Mexican oregano
  • 1 lime, juiced
  • 1 serrano pepper, diced

Black Bean Salad

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 15-ounce can black beans, drained and rinsed
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt, to taste

Lime Vinaigrette

  • 2 limes, juiced and zested
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1 shallot, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt, to taste
  • Pepper, to taste
  • ½ cup olive oil

Salad

  • 4 cups shredded romaine lettuce (about two romaine hearts)
  • ½ cup crumbled cotija cheese
  • Tortilla chips, for serving

Directions

1
Combine all of the marinade ingredients in a blender until smooth. 
2
Cover the shrimp in the marinade in a bowl or zip-top bag and marinate in the fridge overnight, or for at least 4 hours. 
3
Preheat the oven to 350°F. Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.  
4
Meanwhile, make the quinoa by combining the quinoa with 4 cups of water and a pinch of salt in a medium saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. Fluff the quinoa with a fork, then stir in the cilantro, scallion, lime juice, olive oil, salt and pepper to taste. 
5
To make the relish, combine all of the ingredients in a bowl and let sit for 10 minutes. 
6
To make the black beans, heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the black beans, cumin and salt and remove from the heat. 
7
To make the lime vinaigrette, add all of the ingredients except the oil to a bowl and whisk well or purée with an immersion blender. While whisking/blending, drizzle in the oil until emulsified. Season to taste.
8
To serve, divide the lettuce and quinoa between bowls. Top with achiote shrimp, black bean salad, tomato onion relish, and drizzle with lime vinaigrette. Sprinkle with cotija cheese and serve with tortilla chips on the side.