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Cilantro-Lime Shrimp, Corn and Black Bean Taco Salad

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This just screams summer and Mexico! Doesn’t a tropical Mexican Riviera vacation sound good about now? A few margaritas, a couple of these salads….I’m in…who wants to go?

My oldest boy loves shrimp, I mean, really loves shrimp. And he loves taco salad. In fact, I’m not sure which one he loves more. So I decided to combine these two loves and make something summery and delicious. I think I succeeded, since he gobbled this up in no time at all. It was an epic gobbling, let me tell you.

I love watching people eat and enjoy the things I make….it’s like a weird voyeur thing, but I can’t help it.

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I first cook the shrimp in this buttery-lime-cilantro sauce. I slice the shrimp lengthwise before cooking because it doubles the amount of shrimp bites in your salad. And, the shrimp cooks a little faster so there is a less chance of overcooking it. 

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When the shrimp is done I take it out of it’s buttery bath and I cook the corn for a few minutes in the same liquid. It adds so much buttery richness to the salad…I can’t wait for you to try it!!

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Salad awesomeness you should try.

Print Recipe

Cilantro-Lime Shrimp, Corn and Black Bean Salad

Recipe from: Created by Noble Pig | Serves: 4 entree portions or 6 side-salad portions

Ingredients

  • 1 pound jumbo shrimp, peeled, deveined and tails removed, sliced lengthwise
  • 3 ears corn, shucked and corn sliced off the ear
  • 4 Tablespoons butter
  • juice of 3 limes
  • 1 Tablespoon cilantro, chopped
  • 1/2 teaspoon salt
  • 1 head romaine lettuce, chopped
  • 1 (15 oz) can black beans, rinsed and drained
  • 3/4 pound grape tomatoes, sliced lengthwise
  • 1 large avocado, diced
  • 2 scallions, chopped
  • corn tortilla chips (several handfuls)

Dressing

  • 1/4 cup olive oil
  • 2 Tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

Directions

  • In a large nonstick skillet, melt butter. Add lime juice, cilantro and salt, stir to incorporate. Add shrimp and cook until opaque, about 2-3 minutes. Using a slotted spoon, remove shrimp from pan onto a plate to cool. Add corn to the same butter mixture, stirring and cooking for about three minutes. leave corn in pan and remove from heat. Set aside.
  • While the shrimp and corn are cooling, I prepare my lettuce, tomatoes, scallions, avocado and beans, adding them to a large bowl. I also whisk the dressing ingredients and toss them with the salad. I then add the shrimp, corn-butter mixture and a few handfuls of chips and give it one more big toss.

 

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Comments

  3. The only way to describe our morning here today is “sultry”. And this meal is very anti-sultry. It would go very well as a quick lunch or a quick dinner. Days like this just don’t go very well with hot and heavy meals. Something light, yet filling is just what we need. This meal fits the bill.

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  10. Made this for dinner tonight it was really yummy. I substituted frozen corn (our fresh isn’t that great yet). I boiled down the lime butter mixture after I cooked and took out the shrimp. Cooked the corn in the reduced liquid and served the salad as a composed salad with the corn, shrimp and avacado placed on top instead of mixed in. My husband loved it. Thanks for the Great recipe I’ll be making this again.

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  11. I prepared the salad last night after I came home from work. Yum!! My parents and my sister LOVED IT!! It was such a light, healthy, delicious meal! When you live in Vegas where temperatures are high most of the year, this salad is the perfect meal!

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