When it is too hot to cook, meal salads make are ideal. This is a recipe featured in Hannaford fresh article that I wrote about simple, seafood recipes. This Mexican-inspired salad takes advantage of pre-cooked cocktail shrimp, avocados seasoned with lime juice and cilantro and fresh vegetables are tossed with a tangy, cumin-scented dressing and crunchy tortilla chips. I am getting hungry, just typing.
This meal can be especially kid-friendly if you set up a taco salad bar and everyone can customize their bowls. It also works well for pot lucks, layered into a big serving bowl.
Shrimp Taco Salad
1/2 cup sour cream
2 Tbsp. 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
1 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 (15 oz.) can black beans, rinsed and drained
1 cup frozen corn, thawed or fresh corn, blanched
1 tomato, chopped
2 scallions, thinly sliced
32 tortilla chips
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 11/2 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.