Shrimp Taco Salad with Homemade Tortilla Shell Bowl (25-30 Minutes)

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Shrimp taco salad is a fun and flavorful way to enjoy all the delicious elements of a taco in a light and fresh salad form.

The crispy homemade tortilla bowl adds a satisfying crunch, while the seasoned shrimp and colorful toppings bring vibrant flavors to every bite.

This salad is highly customizable with your favorite toppings, making it a perfect meal for a casual dinner or a fun lunch.

  • Prep Time: 5-10 minutes
  • Cook Time: 20 minutes
  • Total Time: 25-30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the tortilla bowls:

  • 4 large flour tortillas
  • Cooking spray or a small amount of vegetable oil
  • 1 teaspoon chili powder or taco seasoning (optional, for flavor)

For the shrimp:

  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Juice of 1 lime

For the salad:

  • 4 cups chopped romaine or iceberg lettuce
  • 1 red bell pepper, diced
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 jalapeño, sliced
  • Optional add-ons: black beans, guacamole, diced tomatoes, tomatillos, corn, red onion, sour cream, cilantro, lime wedges

Instructions

  1. Make the tortilla bowls (15 minutes):
    • Preheat your oven to 375°F (190°C).
    • Lightly spray or brush both sides of each tortilla with cooking spray or oil. If desired, sprinkle with chili powder or taco seasoning for added flavor.
    • To shape the tortilla bowls, you can use oven-safe bowls or inverted muffin tins. Gently press the tortillas into the bowls or between the inverted cups of the muffin tin to form a bowl shape.
    • Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and crispy. Remove from the oven and let cool completely in the molds.
  2. Cook the shrimp (8-10 minutes):
    • In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until well coated.
    • Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
    • Squeeze fresh lime juice over the cooked shrimp and set aside.
  3. Assemble the salad (5 minutes):
    • In each tortilla bowl, layer the chopped lettuce as the base.
    • Add diced red bell pepper, shredded cheese, and sliced jalapeños.
    • Top with the cooked shrimp and any optional add-ons such as black beans, guacamole, diced tomatoes, tomatillos, corn, or red onion.
  4. Serve:
    • Garnish the salad with fresh cilantro, a dollop of sour cream, and a lime wedge on the side.
    • Serve immediately, enjoying the combination of crispy tortilla, spicy shrimp, and fresh, vibrant toppings!

Notes

To make the tortilla bowls even more flavorful, consider brushing them with a garlic-infused oil before baking.

If you prefer a smoky flavor, you can grill the shrimp instead of cooking them in a skillet. This salad is incredibly versatile, so feel free to mix and match the toppings to suit your taste.

The crispy tortilla bowl, combined with the seasoned shrimp and fresh toppings, makes this dish both satisfying and refreshing!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 900mg
  • Fat: 22g
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 150mg

Pair this with...

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Easy Flour Tortillas

Start with a mixing bowl and combine all-purpose flour, a touch of baking powder, and a pinch of salt. Add in some lard or vegetable shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs. Slowly pour in warm water, mixing until a dough forms. Knead this dough on a lightly floured surface until smooth. Divide it into golf-ball sized portions. Roll each one out into a thin, flat circle. Now, heat a skillet over medium-high heat. Cook each tortilla for about a minute on each side or until you see golden brown spots. Stack them under a clean cloth to keep warm and soft as you cook the rest.

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

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