Easy, 30-minute Fiesta Lime Shrimp Salad is bursting with bold Mexican-inspired flavors and is sure to be a family-favorite dinner for seafood lovers!
This recipe is sponsored by McCormick – all opinions are 100 percent my own.
If there’s two things I’m loving lately, it’s salads and seafood. In reality, I’m always a fan of both of those things, I grew up in a seafood-loving family and even though I didn’t really get into salads until I was in college, I’ve been making up for lost time in my adulthood I can assure you.
These days though, I’ve really stepped up my game in the seafood and salad departments. In fact, I’ve been doing a lot of seafood and salad mashups and today I’m going to share with you one of my all-time favorites – Fiesta Lime Shrimp Salad.
Just three ingredients will transform plain old shrimp into a FIESTA of deliciousness. Add some raw shrimp (tails on or off, completely up to you) to a large zip-loc bag along with olive oil, lime juice, and McCormick Original Taco Seasoning. That little seasoning packet is where all of this salad’s big, bold flavors are going to come from and you cannot beat McCormick’s when it comes to seasoning, my friends.
Seal the bag, shake it around a bit to get everything evenly distributed, and let the shrimp marinate in that seasoning for about 15 minutes. That’s right, just 15 minutes. It doesn’t take long for those few ingredients to work their magic.
Once your shrimp has had a chance to hang out in the marinade for a bit, throw it all in a skillet and saute it over medium-high heat for 5-8 minutes until the shrimp is opaque throughout. I like to cook mine a little longer to get a really deep color on the shrimp but go with your gut. This recipe is very forgiving and totally customizable!
Combine the shrimp, some yellow corn and black beans, tomatoes (and fresh avocado if you’ve got some!) on a bed of chopped romaine and you’re in business. Some other toppings I really love on this salad are crispy tortilla strips, cotija cheese, and LOTS of cilantro.
This salad has so much flavor it can stand on its own without dressing BUT if you’ve gotta have dressing, a southwest ranch, or a cilantro lime or green goddess dressing are all perfect companions for this easy, 30-minute dinner salad. And for those of you who are celebrating Lent, this recipe is perfect for your Fish Friday dinners!
Fiesta Lime Shrimp Salad
- 1 pound large, raw shrimp (peeled and deveined, tails removed if preferred)
- 1/3 cup olive oil
- 1 packet McCormick Original Taco Seasoning
- juice of 1 lime (about 2 tablespoons)
- 6-8 cups chopped romaine lettuce
- 1 can yellow whole kernel corn, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/3 cup cilantro, chopped
- optional toppings: cotija cheese, tortilla strips, lime wedges for squeezing, salad dressing, sliced avocado
- In a large ziploc bag combine raw shrimp, olive oil, McCormick Original Taco Seasoning, and lime juice. Seal bag and shake to distribute ingredients. Allow to marinate for 15 minutes.
- Transfer shrimp to a large skillet and saute over medium-high heat for 5-8 minutes until shrimp is opaque.
- Assemble salad with lettuce on the bottom topped with shrimp, corn, black beans, tomatoes, and cilantro. Add any extra topping desired such as avocado, tortilla strips, or salad dressing, and serve.