Shrimp Taco Salad Bowls

Name: Shrimp Taco Salad Bowls
Prep time: 15 min
Cook time: 8 min
Yield: 4 servings
Ingredients: 1.5 pounds shrimp; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon ground cumin; 0.5 teaspoon garlic powder; 1 teaspoon kosher salt; 2 heads romaine lettuce; 1.5 cups corn kernels; 1.5 cups black beans; 2 large avocado; 1 cup tortilla strips; 2 medium lime

Shrimp taco salad bowls layered with crisp romaine, corn, black beans, avocado, tortilla strips, and lime for a quick stovetop meal.

Prep: 15 min · Cook: 8 min · Yield: 4 · Method: Stovetop

Ingredients

1.5 pounds shrimp
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
0.5 teaspoon garlic powder
1 teaspoon kosher salt
2 heads romaine lettuce
1.5 cups corn kernels
1.5 cups black beans
2 large avocado
1 cup tortilla strips
2 medium lime

Cooking instructions

Pat the shrimp dry. In a bowl, toss them with olive oil, chili powder, cumin, garlic powder, and salt. (about 2 min)
Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side, until opaque and the thickest shrimp reaches 145°F. (about 6 min) — Medium-high
Warm the corn and black beans in the same skillet for 1 to 2 minutes, stirring occasionally. (about 2 min) — Medium
Divide the romaine among four bowls. Top with the warm corn and beans, shrimp, avocado, and tortilla strips. Squeeze lime over each bowl. (about 3 min)