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    Home » Main Dish

    Chipotle-Rubbed Shrimp Taco Salad

    Published: Jul 31, 2010 Last updated: Sep 2, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Spicy Chipotle Shrimp in a salad with lettuce, tomato, and mango served in a crispy taco shell.
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    Chipotle Shrimp Taco Salad

    Crispy baked taco shells hold a bowl full of sweet heat! Chipotle-Rubbed Shrimp Taco Salad is flavored with chili and chipotle powders and bedded in a crisp tortilla shell and drizzled with a honey lime cilantro vinaigrette. It is so full of flavor and a great summer salad recipe for those busy weeknights!

    Chipotle-Rubbed Shrimp Taco Salad

    I must say here that I am going to rave and rave about this recipe.  The minute I saw this recipe in the recent issue of Cooking Light, I knew it was going to get put on my menu plan.  It has all the flavors I love.  Lime, cilantro, mango, chipotle and last but not least shrimp.

    If Grumpy were here I am fairly certain he would not he would have griped at first but, if he were here and willing to try it, I'm also fairly certain he would have liked it.

    Chipotle-Rubbed Shrimp Taco Salad

    Don't let the combination of mango and tomato scare you. It scared me at first. I wasn't so sure it was a combination that I would like. Obviously, I tried it anyway and discovered that this recipe as is - is awesome.  Have I convinced you yet?  If I have then go make this - now!  You will not regret it!  The only thing you might regret is the stuffed tummy ache you may have from not being able to stop eating it!

    You could easily grill the shrimp instead if you wanted. Just put the shrimp in a mixing bowl with the oil and seasonings, toss to coat well, and grill until pink!

     

    Chipotle Shrimp Taco Salad

    Chipotle Rubbed Shrimp Tacos

    Shelby Law Ruttan
    Spicy Chipotle Shrimp in a salad with lettuce, tomato, and mango served in a crispy taco shell.
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine Mexican
    Servings 4
    Calories 413 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 3 tablespoons chopped fresh cilantro
    • 3 tablespoons minced shallots
    • 3 tablespoons fresh lime juice
    • 2 teaspoons honey
    • ⅛ teaspoon salt
    • 2 tablespoons olive oil
    • 4 8-inch flour tortilla taco salad shell
    • 1 pound peeled and deveined jumbo shrimp
    • ½ teaspoon chili powder
    • ¼ teaspoon ground chipotle chile powder
    • ⅛ teaspoon salt
    • ½ Tablespoon olive oil
    • 4 cups romaine hearts chopped
    • 1 ½ cups chopped peeled ripe mango
    • ½ cup cherry tomatoes halved

    Instructions
     

    • Preheat oven to 350°. Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly.
    • Bake tortilla shells at 350°. If using homemade tortillas to make shells, drape warmed tortilla (I warm in microwave about 15 seconds) over a mini ramekin. Spray with butter spray and place on cookie sheet in oven. Bake until crisped.
    • While shells bake, heat a frying pan over medium-high heat with 1 tablespoon olive oil. Combine shrimp, chili powders, and salt in a large bowl and toss well to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
    • Combine lettuce, mango, and tomato. Drizzle vinaigrette over salad; toss to coat. Place about 1 ½ cups salad in each tortilla shell; divide shrimp evenly among salads.

    Nutrition

    Serving: 1gCalories: 413kcalCarbohydrates: 39gProtein: 32gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 239mgSodium: 1397mgFiber: 7gSugar: 13g
    Keyword Chipotle Rubbed Shrimp Tacos
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Jeanette

      October 15, 2010 at 1:06 am

      This sounds healthy and delicious!

      Reply
    2. Grumpy and HoneyB

      August 04, 2010 at 8:25 am

      Thank you all!

      Pam you really should make this!

      Reply
    3. Tasty Eats At Home

      August 03, 2010 at 5:34 pm

      Wow, so yummy! I could dig into a salad like this any day!

      Reply
    4. Megan

      August 02, 2010 at 9:16 pm

      I dont think I could get my daughter to eat this but I sure will. Bookmarked and sent to the printer!

      Reply
    5. Cajun Chef Ryan

      August 02, 2010 at 12:34 pm

      Oh, I bet that is one rocking kicked up shrimp taco salad!

      Bon appetit!
      =:~)

      Reply
    6. baking.serendipity

      August 02, 2010 at 2:26 am

      I'm totally caught up in the mango in this recipe. Looks delicious! I love Cooking Light recipes 🙂

      Reply
    7. bellini valli

      August 02, 2010 at 1:53 am

      Yes I don't think I could resist this Shelby.

      Reply
    8. Pamela

      August 02, 2010 at 1:28 am

      I saw this one and wanted to make it ASAP. Still haven't made it yet, though. Sounds and looks incredible!

      Reply
    9. Cinnamon Girl

      August 02, 2010 at 12:41 am

      I don't need any convincing! I love all of those things too. These look amazing!

      Reply
    10. Patsyk

      August 01, 2010 at 10:05 pm

      Looks fantastic! My kind of meal... my family would eat them de-constructed (maybe)... so, why don't I just take Grumpy's portion instead? 🙂

      Reply
    11. Barbara @ moderncomfortfood.com

      August 01, 2010 at 9:36 pm

      Whoa, this looks good! I have a fabulous source of wild caught shrimp, straight off the boat, and I'm definitely making this recipe soonest. Thanks for sharing.

      Reply
    12. Jamie

      August 01, 2010 at 1:02 am

      Looks awesome Shelby! I love all the flavors. Another great recipe from Cooking Light.

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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