Grilled-Shrimp Taco Salad

Beefy taco salads can be a bit of a gut-buster. This lightened up version with shrimp is a healthy alternative that doesn't skimp on flavor.
Publish date:
grilled shrimp taco salad

Recipe by Alexa Weibel

Start to Finish: 55 minutes

Servings: 4


  • 2 small corn tortillas—halved, then thinly sliced crosswise

  • 1/2 cup plus 1 tsp. olive oil

  • 4 tsp. cumin seeds

  • 2 tsp. orange zest plus 6 tbsp. juice (from 1 orange)

  • 2 cloves garlic, chopped

  • 1 lb. medium shrimp, peeled and deveined

  • 3 romaine hearts, halved lengthwise through cores

  • 1/2 cup fresh cilantro leaves

  • 1 mango—pitted, peeled, and cut into small cubes

  • 2 oz. crumbled feta

  • 5 radishes, thinly sliced


1. Preheat the oven to 400°. On a baking sheet, toss the tortilla strips with 1 tsp. oil. Bake, tossing halfway through, until crispy, about 8 minutes. Season with salt and pepper. 

2. In a skillet, toast the cumin seeds over medium-low heat, shaking the skillet, until fragrant, about 2 minutes. In a blender, puree the remaining 1/2 cup oil with the cumin seeds, orange zest and juice, and garlic; season the dressing. 

3. Heat a grill or large grill pan over medium-high. In a medium bowl, toss the shrimp with 3 tbsp. dressing, 1 tsp. salt and 1/2 tsp. pepper. Thread onto skewers. Grill until the shrimp are just opaque in center, about 3 minutes per side. 

4. Brush the cut sides of the romaine hearts with 1 tbsp. dressing; season with salt and pepper. Working in batches, grill, cut-side down, until grill marks form, about 2 minutes. Thinly slice and toss with the cilantro; season. Divide among 4 plates. Top with the shrimp, mango, feta, and radishes. Drizzle with the remaining dressing. Top with the tortilla strips.

Price per serving: $4.45