shrimp taco salad

Shrimp taco salad with cilantro lime dressing is flavourful, delicious, and easy to make. It has all the fixings and of shrimp tacos, but without the mess.

Shrimp Taco Salad

shrimp, peeled,

tablespoon olive oil

teaspoon ground cumin

teaspoon chili powder (optional

teaspoon paprika

teaspoon garlic powder

teaspoon dried oregano (or Italian seasoning)

teaspoon salt

teaspoon ground black pepper

head romaine lettuce, chopped (about 6-7 cups)

grape tomatoes, halved

cup purple cabbage, diced

ripe avocado, sliced

cup corn kernels (canned or cooked from frozen)

cup tortilla chips, crushed

cilantro lime dressing

lime wedges (optional, for garnish)

In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).

Cook the shrimp in the oven, air fryer, or over the stove.

To cook in the oven: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.

To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.

To cook on the stovetop: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.

In a large serving bowl, add all salad ingredients including lettuce, tomatoes, purple cabbage, avocado, corn, tortilla chips, and cooked shrimp. 

Drizzle cilantro lime dressing on top and toss to combine.

Satisfy your taco cravings with these incredible Air Fryer Shrimp Taco Bowls! Crispy, air fried shrimp breaded and seasoned with classic Mexican flavours paired with refreshing pineapple salsa fresca and topped with tangy, satisfying chipotle mayo. An awesome dish to serve at a Cinco de Mayo fiesta, for Taco Tuesday, or everyday lunch or dinner! Paleo, Whole30, low FODMAP, gluten-free and dairy-free.

Air Fryer Shrimp Taco Bowls (Paleo, Whole30, Low FODMAP)

almond flour

½ tsp chili powder

tsp cumin

½ tsp sea salt

¼ tsp ground black pepper

tapioca flour

olive oil

Avocado oil cooking spray (or another Paleo-compliant spray)

Full Batch of my Homemade Pineapple Salsa Recipe (Paleo, Whole30 and Low FODMAP)

Full Batch of my Homemade Chipotle Mayo Recipe (Paleo, Whole30 and Low FODMAP)

head romaine lettuce, chopped

lime

The night before

If you can, make the homemade chipotle mayo per the recipe and peel and devein the shrimp the night before to cut down on the prep time for the day you make the taco bowls.

On the day you plan to serve the bowls

Prepare the homemade pineapple salsa fresca per the recipe. Cover and refrigerate until you’re ready to serve the bowls.

Preheat your air fryer to 400° F for 10 minutes. In a large bowl, add the almond flour, chili powder, ground cumin, sea salt and black pepper and whisk to combine. In another large bowl, add the peeled/deveined shrimp. Pour tapioca flour over the shrimp and toss with your hands to coat. Pour the garlic-infused olive oil over the shrimp and toss again until evenly coated. Dredge each shrimp in the almond flour mixture, shaking off the excess, and place on a large plate. Dredge multiple shrimp at a time to make things go faster.

Once the air fryer is preheated, spray the bottom of the pan with cooking spray. Using tongs, add as much shrimp that will fit in one layer, leaving a little space between them as best you can (you may need to cook 2-3 batches depending on the size of your air fryer). Once in the air fryer, spray the shrimp with cooking spray. Cook for 5 minutes. Using a fork, flip the shrimp, spray with cooking spray, and cook for another 5 minutes. Remove cooked shrimp to a fresh plate. Repeat these steps until all the shrimp are cooked.

While the shrimp are cooking, if you haven’t already done so the night before, prepare the homemade chipotle mayo per the recipe. Cover and refrigerate until ready to serve.

To assemble the bowls, add the chopped romaine to the bottom of your serving bowls. Then, place shrimp and pineapple salsa on top of the romaine. Drizzle the chipotle mayo on top of everything, garnish with fresh lime slices or wedges (optional), and serve.

This was an amazing salad! I made this for my in-laws as an early Mother's Day lunch and it was an huge hit! 5 stars!

Sam, my family eats ANY Recipe from your website. They're all so so good. And this shrimp taco salad is no exception. But I personally loved the colors and presentation in this one!  I cooked the shrimp in my air fryer and it turned out beautifully. This salad looked so good and tasted amazing. Can't wait to make it again this summer.

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Shrimp Taco Salad

Top 3 shrimp taco salad recipes from across the web

The most viewed shrimp taco salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Taco Salad

Air Fryer Shrimp Taco Bowls (Paleo,...

Shrimp Taco Salad

The most viewed shrimp taco salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine