Chipotle Lime Shrimp Taco Salads

Serves 4 · 15 min prep · 8 min cook

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 2 chipotle peppers in adobo, minced
• 1 tbsp adobo sauce from can
• 3 tbsp lime juice
• 1 tsp lime zest
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ground cumin
• 3/4 tsp kosher salt
• 8 cups romaine lettuce, chopped
• 1 can (15 oz) black beans, rinsed and drained
• 1.5 cups corn kernels, fresh or thawed
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup fresh cilantro, chopped
• 1/3 cup cotija cheese, crumbled
• 1 cup tortilla strips or crushed tortilla chips

Instructions

1. 1Pat shrimp very dry with paper towels. In a bowl whisk minced chipotle, adobo sauce, lime juice, lime zest, olive oil, garlic powder, cumin, and salt.
2. 2Add shrimp and toss to coat evenly. Marinate 10 minutes at room temperature while you prep the salad base.
3. 3Heat remaining olive oil in a large 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp in a single layer.
4. 4Cook shrimp 2 minutes on the first side until pink and lightly charred at the edges, then flip and cook 1–2 minutes more until opaque and curled. Do not overcook. Remove from heat and squeeze remaining lime juice over the top.
5. 5Divide chopped romaine among 4 wide lunch bowls. Spoon black beans and corn evenly over the lettuce.
6. 6Top each salad with warm chipotle shrimp, diced avocado, cherry tomatoes, and a generous sprinkle of cilantro and cotija.
7. 7Finish with crunchy tortilla strips on each bowl right before serving so they stay crisp.
8. 8Taste and add an extra pinch of salt or lime if needed. Pack components separately for meal prep and assemble at lunchtime to keep everything fresh and crunchy.