Shrimp Taco Salad


  • 1 pound white shrimp, peeled, deveined, and tails removed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (optional for a kick)
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano (or Italian seasoning)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


    • 1 head romaine lettuce, chopped (about 6-7 cups)
    • ½ cup purple cabbage, diced
    • 1 medium ripe avocado, sliced.
    • ½ cup creamy cilantro lime dressing
    • Lime wedges (optional, for garnish)


    • In a medium-sized bowl, add the shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt, and black pepper. Mix well to coat the shrimp evenly, and let it marinate for 15 minutes (if possible).
    • Cook the shrimp in the oven, air fryer, or stovetop.
    • To cook in the oven: Preheat your oven to 400°F. Spread the shrimp out in a single layer on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until the shrimp turn pink and are cooked through.
    • To cook in the air fryer: Preheat the air fryer to 350°F. Place the shrimp in the air fryer basket and cook for 8-10 minutes, shaking the basket once halfway through.
    • To cook on the stovetop: Heat a skillet over medium-high heat. Once hot, add the shrimp to the pan and cook for about 5 minutes or until the shrimp turn pink and are nicely browned.
    • Use the cooked shrimp in your desired recipe, such as a salad or stir-fry.
    • Drizzle cilantro lime dressing on top and toss to combine.


    • 2 cups kale, raw, chopped
    • 1 cup red cabbage, raw, chopped
    • 2 cups romaine lettuce, chopped
    • 4 oz plain almond yogurt (vegan)
    • 1 tbsp coconut oil
    • 2 drops stevia
    • ½ cup cilantro (coriander), raw

      SERVING: 4



      Calories Carbs Fat Protein Fibers
      278 9 20 16 7