Grilled Shrimp Taco Salad with Homemade Crispy Tortilla Strips

This Grilled Shrimp Taco Salad is absolutely one of our favorite go-to's. It is quick, fresh and gives that perfect crunch when you crave salad and savory quick-grilled shrimp that melt in your mouth. Simple ingredients make it irresistible.

It brings together all the fresh flavors of a coastal taco dinner in a colorful salad that is both hearty and refreshing. Tender grilled shrimp seasoned with Tony Chachere’s seasoning and marinated in Catalina dressing are nestled atop crisp lettuce, juicy tomatoes, creamy avocado, and shredded cheeses.

Homemade crispy tortilla strips provide the perfect crunch in every bite. It is a delightful and satisfying meal that feels special enough for guests on the weekend, yet simple enough for a weeknight supper.

The smoky flavor of the smoked paprika and quickly grilled shrimp are that just-right touch with cool, crisp vegetables and rich toppings. Unlike a traditional taco salad served in a fried tortilla bowl, the crispy tortilla strips are scattered throughout the salad, ensuring every forkful has the perfect crunch.

The combination of warm shrimp and chilled vegetables creates a wonderful contrast that make the salad especially appealing during warmer weather, but we enjoy it year-round!

This salad is super for outdoor gatherings, casual family meals, summer lunches, or weekend dinners under the breezeway. We like to add our own favorite additional toppings such as black beans, roasted corn, jalapeños, pico de gallo, or extra guacamole. Served family-style, it becomes a centerpiece where we squeeze around our long table and help ourselves under the breezeway outdoors. We share our day and tell whoppers about fish we caught, how far we jogged, or whatever little gem we have conjured up!

Since we live on the water, and it’s only steps away, some grab a plate and then onto the catwalk to get another catch for spinning a tale.

We often pair this salad with chili conqueso, guacamole, homemade pico de gallo, Mexican rice, grilled corn or charro beans for a complete meal. The bright flavors and fresh ingredients make this simple dish a household favorite that is easy and fun to prepare.

Hope you enjoy this refreshing and mouthwatering coastal favorite, where grilled shrimp makes it as special and lovely as you, enjoy!  

Grilled Shrimp Taco Salad with Homemade Crispy Tortilla Strips

Description: This Grilled Shrimp Taco Salad is fresh, vibrant and has that just-right touch when combining smoky grilled shrimp, crisp vegetables, creamy toppings, and crunchy homemade tortilla strips into a perfect dish. It captures the flavors of the Gulf Coast and Tex-Mex cooking in every delicious bite, but do be on the watch-out, shrimp bandits will snap it up while you’re chatting with Aunt Kathy!

Ingredients:

For the Grilled Shrimp:

• 2 pounds large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 2 teaspoons Tony Chachere’s Original Creole Seasoning

• ½ cup Catalina dressing

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika 

• Juice of 1 lime

For the Crispy Tortilla Strips:

• 8 corn tortillas

• 2 cups vegetable oil, for frying

• ½ teaspoon salt

For the Salad:

• 2 large heads romaine lettuce, chopped

• 2 cups iceberg lettuce, chopped

• 2 cups cherry tomatoes, halved

• 1 cup diced red onion

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 2 avocados, diced

• 1 cup sliced black olives

• 1 cup corn kernels

• 1 can (15 ounces) black beans, drained 

Garnishes:

• 1 cup sour cream

• 1 cup pico de gallo

• 1 cup guacamole

• ½ cup chopped fresh cilantro

• Lime wedges

Instructions:

Prepare the Crispy Tortilla Strips:

1. Stack the corn tortillas and cut them into thin strips.

2. Heat the vegetable oil in a large skillet over medium-high heat.

3. Fry the tortilla strips in batches for 1 to 2 minutes until golden brown and crisp.

4. Transfer to paper towels and sprinkle lightly with salt.

5. Set aside.

Prepare the Shrimp:

1. In a large bowl, combine the shrimp, olive oil, Tony Chachere’s seasoning, garlic powder, black pepper, lime juice, smoked paprika and Catalina dressing.

2. Toss until evenly coated.

3. Let marinate for 15 to 20 minutes.

4. Preheat the grill to medium-high heat.

5. Assemble shrimp on skewers.

6. Grill the shrimp for approximately 1 to 2 minutes per side, just until pink, opaque, and lightly charred.

7. Remove from the grill and set aside.

Assemble the Salad

1. In a large serving bowl, combine the romaine and iceberg lettuce.

2. Add tomatoes, red onion, cheeses, avocado, olives, corn, and black beans.

3. Toss gently to combine.

4. Add half of the crispy tortilla strips and mix lightly.

5. Arrange the warm grilled shrimp over the top.

6. Garnish with the remaining tortilla strips, cilantro, lime wedges, pico de gallo, guacamole, and sour cream.

Pairings:

This grilled shrimp taco salad is super with Mexican rice, cilantro-lime rice, charro beans, refried beans, fresh guacamole, pico de gallo, roasted street corn, or warm flour tortillas. Grilled vegetables or a bowl of black bean soup are perfect, too.

We love fresh limeade, iced tea, sparkling water, Mexican sodas, or a frozen margarita.

What Else Can Be Served With It?

• Fresh guacamole

• Pico de gallo

• Mexican rice

• Charro beans

• Refried beans

• Roasted corn on the cob

• Grilled vegetables

• Fresh watermelon slices

• Fruit salad

• Key lime pie

• Tres leches cake

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 6-8