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Shrimp Taco Salad
1/2 cup light sour cream
2 Tbsp. low-fat milk
1/2 tsp. grated lime zest
1/2 tsp. chili powder
1 tsp. hot sauce, or to taste
1/4 tsp. ground cumin
1/4 tsp. kosher salt
2 1/2 Tbsp. lime juice, divided, or to taste
3/4 lb. large cocktail shrimp (41 to 50 ct.), tails removed
1/2 cucumber, peeled and chopped
1 avocado, chopped
2 Tbsp. finely chopped cilantro
1 small head iceberg lettuce, cored, quartered, and chopped
1 cup canned black beans, rinsed and drained
1 cup corn
1 tomato, chopped
2 scallions, thinly sliced
32 baked tortilla chips
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Shrimp Taco Salad

Shrimp Taco Salad

Shrimp Taco Salad
  • Servings:Serves 4
  • Prep Time:28 minutes
  • Cook Time:0 minutes
1. In a small bowl, whisk together sour cream, milk, lime zest, chili powder, hot sauce, cumin, and salt. When evenly blended, whisk in 1 Tbsp. of the lime juice and set aside.
2. In a separate bowl, gently stir together shrimp, cucumber, avocado, cilantro, and remaining 1 1/2 Tbsp. lime juice.
3. To serve, divide lettuce among 4 shallow bowls. Place an equal amount of shrimp mixture in each bowl. Divide beans, corn, tomato, and scallions among the bowls. Serve the dressing on the side or add an equal amount of dressing to each salad.
4. Garnish each salad with 8 tortilla chips.
Source: Hannaford fresh Magazine, July - August 2013