This delicious Layered Popcorn Shrimp Taco Salad is perfect for an easy, breezy summer time meal! Layers and layers of flavor make this a dinner the whole family will love!
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If my family had to pick one type of cuisine to eat for the rest of our lives, we would all vote for Mexican. Reece often tells me that he wants to move to Mexico so he can eat Mexican food every day of his life. Enchiladas, tacos, nachos – we love it all and although our “Mexican” is totally Americanized, it’s still totally delicious.
One thing that my boys can agree on is shrimp. They are shrimp fiends and eat it anyway they can get it. I had the brilliant idea a few weeks ago to combine their love of Mexican food with this super easy layered taco salad, with their love of shrimp to create an easy family dinner that we all would love.
It couldn’t have turned out better.
I love layered salads, especially during the summer. They’re perfect for picnics or barbecues and always look so festive! I opted to go with popcorn shrimp for this salad realizing the crunchy shrimp would be like tasty croutons in this flavorful salad.
I used popcorn shrimp for this creation. The perfect choice really. After the shrimp had finished baking (takes just 10 minutes!), I sprinkled the shrimp with taco seasoning to really enhance the Mexican flavors of the salad.
Next it was time to layer. There really is no rhyme or reason to my layering strategies. I just go with it for the most part. If your shrimp is hot (mine was), just don’t put it directly on the lettuce. Layer it on top of the chips, corn, or black beans instead. That will keep the lettuce nice and fresh and crisp.
I couldn’t resist reserving a little bit of each of the ingredients to make a pretty design on top. The boys LOVED it. And of course it makes eating this tasty salad that much more exciting.
This salad feeds a CROWD. You can totally scale it back to feed a family of four or six very, very easily. Do what works for you. I got a little creative with the dressing. We love using Catalina dressing on our taco salads (and sometimes spicy ranch!) and I thought mixing in a little cocktail sauce in with the dressing would be yummy. It totally was. The extra kick from the horseradish in the cocktail sauce is just what this salad needed.
You can serve it on the side or drizzle it over the top of the salad – it’s up to you!
I used black beans because Reece wants to marry black beans when he grows up, but you could use your favorite kind.
I love how pretty this salad is! All those fresh flavors and bright colors pair perfectly with the crunchy awesomeness of the popcorn shrimp. Delightful!!
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Layered Popcorn Shrimp Taco Salad
Ingredients
- 30 oz Popcorn Shrimp 1 package
- 1 tbsp taco seasoning
- 1 head of romaine lettuce washed and chopped
- 15 oz black beans 1 can - rinsed and drained
- 15.25 oz corn 1 can - drained
- 3 large tomatoes seeded and diced
- 2 avocados diced
- 8 oz Mexican blend shredded cheese
- 12 oz tortilla chips 1 bag - broken up
- 1 cup Catalina dressing
- 1/3 cup cocktail sauce
Instructions
- Prepare popcorn shrimp according to package directions and toss with taco seasoning.
- Layer lettuce, beans, corn, tomatoes, avocado, chips, cheese and shrimp in a large bowl.
- I did the following: lettuce, chips, cheese, black beans,lettuce, chips, shrimp, corn, tomato, cheese, chips and then did a little design on the top. The layers are optional.
- Combine Catalina and cocktail sauce in a small bowl and serve with the salad.
Nutrition
More easy dinners!
20 Minute Skillet Monterey Chicken
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Patricia Wojnar Crowley says
I’d really like to try the fish bites!
tanya says
This is such an amazing salad Trish! I love each layer. It really is perfect for summer!
Des @ Life's Ambrosia says
Oh so I am totally loving this. The popcorn shrimp remind me of my grandma, it was one of our favorite things to eat together. I would totally make this salad in a heartbeat. It sounds all kinds of amazing.
Ashley (QLCC) says
yum! I never thought to put shrimp in a taco salad 🙂
Debbie says
I’d like to try the salmon burgers. They sound delicious!
Meg says
Well first, I definitely want to try this recipe! I love the idea of using popcorn shrimp in this salad or a po’ boy! The coconut shrimp would also be a great appetizer for this summer, served with some sweet Thai chili sauce, yum!
Cyndi - My Kitchen Craze says
I’m with you and your family. I could eat Mexican every day too. I love it and never get tired of it. This salad looks delicious and love that you used popcorn shrimp. Great idea.
Jocelyn @BruCrew Life says
What a gorgeous layered salad! I love the popcorn shrimp being added to the taco salad!!! We love that SeaPak shrimp here too!!!!
Diane @ Vintage Zest says
I would love to try the Salmon Burgers!
Polly says
Can’t wait to try this recipe … love anything shrimp!! Also love black beans; all that flavor and good for you, too. Would love to win this giveaway – would cross my fingers but that makes typing tricky.
Karen Glatt says
I want to try the Jumbo coconut shrimp. It looks delicious!
Chrisy @ Homemade Hooplah says
You so made my day with this. I ADORE SeaPack (even since I was little) but I never thought do anything more with it than just heat it up and eat it. I’m SO doing this this weekend!
Jennifer Rogers says
I want to try Seapak’s Shrimp Scampi! Looks Yummy!
ColleenMarie says
I would like to try the JUMBO COCONUT SHRIMP
Taylor @ Food Faith Fitness says
I never grew up eating Mexican food, because it just wasn’t really a “thing” in Canada. And then I moved down here and was all “WHAT HAVE I BEEN MISSING MY WHOLE LIFE”
So clearly I will eat this WHOLE salad to make up for lost time. Pinned!