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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I created this 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. -Ellen Morrell, Hazleton, Pennsylvania 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 can (15 ounces) black beans, rinsed and drained |
1 package (8 ounces) ready-to-serve salad greens |
1 medium tomato, chopped |
2 cups (8 ounces) finely shredded colby-monterey jack cheese |
Directions:
1. Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside.
2. In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink.
3. In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat. Yield: 8 servings.
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