What’s for Dinner: Southwestern-Style Shrimp Taco Salad - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Southwestern-Style Shrimp Taco Salad

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Attention SLOCA Family and friends! We have officially taken ownership of the Thrift Store and we are hosting a Close Out Sale! This Thursday through Saturday (Sept 19th-21st) we will be having a $5 bag sale. Come fill your bag for a flat rate of $5. Larger items will be discounted throughout the week. Everything must go!
Don’t miss this opportunity to get some great resale items for an amazing price! Please share this on your social media and invite your friends and family! (Thrift Store located at 532 Higuera – formerly known as Vintage House.)

Southwestern-Style Shrimp Taco Salad

 Cooking Light, May 2010

6 servings

It’s still grilling weather out there, so throw some shrimp on the barbie! I love shrimp, but we have a shellfish allergy in our family so I made this with cubed chicken breast instead. It’s delicious either way. It looks like a lot of ingredients, but it comes together quickly and easily. 

Ingredients

1/4 cup fresh lime juice

2 tablespoons olive oil

1 teaspoon ground cumin

2 teaspoons minced garlic

2 teaspoons maple syrup

2 teaspoons chipotle hot sauce

3/4 pound medium shrimp, peeled and deveined

2 ears shucked corn

Cooking spray

1 cup chopped romaine lettuce

1/2 cup chopped green onions

1/4 cup chopped fresh cilantro

1 (15-ounce) can black beans, rinsed and drained

3 plum tomatoes, chopped

2 ounces baked blue corn tortilla chips (about 1 1/2 cups)

1/3 cup light sour cream

1/4 cup diced peeled avocado

Lime wedges (optional)

Preparation

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

SLO Classical Academy is not affiliated with the above mentioned business.

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