Shrimp taco salad is a main-dish salad to satisfy our family’s love of shrimp. It has lots of contrasting textures, including firm taco-seasoned shrimp, crispy tortilla strips and hearty black beans. A convenient bag of salad greens cuts down on prep time, so I can have this meal ready in half an hour.

Ingredients 

1 pound uncooked large shrimp, peeled and

deveined

1 envelope taco seasoning, divided

1/2 cup plus 3 tablespoons olive oil, divided

1 small onion, finely chopped

3 tablespoons cider vinegar

2 tablespoons diced green or sweet red

pepper

6 garlic cloves, minced

1/2 teaspoon ground coriander

1/4 teaspoon sugar

3 corn tortillas (6 inches), cut into 1/4-inch

strips

1 package (8 ounces) ready-to-serve salad

greens

1 medium tomato, chopped

1 can (8 ounces) black beans, rinsed and

drained

2 cups (8 ounces) finely shredded Colby-

Monterey Jack cheese

Method 

Remove shrimp tails if desired.

Place shrimp in a bowl; sprinkle with half of the taco seasoning. 

Set aside. In another bowl, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside. In a skillet, stir-fry tortilla strips in remaining oil; drain on paper towels.

Sprinkle with remaining taco seasoning. In the same skillet, saute shrimp for 8-10 minutes or until pink.

In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. 

Drizzle with dressing. Sprinkle with cheese; toss. Yield: 6-8 servings.