- Recipes
- Salads
Rachel Perlmutter
Rachel PerlmutterCulinary Producer at The Kitchn
I went to college to study art history and journalism, and I spent a lot of my free time cooking and planning dinner parties. So after graduating I went to culinary school with the plan to combine my loves of communication and food. I dove into any experience I could find in my hometown of Houston, Texas –– teaching cooking classes, working in food nonprofits, developing recipes, and even farming. Eventually, I moved to New York to work as a recipe developer and food stylist, including at meal kit companies Marley Spoon and Dinnerly.In my free time, I continue my quest to perfect kolaches and breakfast tacos that taste like home. You’ll find me shopping at the farmers market, having elaborate picnics, or hosting dinner parties that start with crudité and end with a candy plate. Nothing makes me happier than helping create more enthusiastic home cooks — except perhaps a good salad. My favorite way to cook and eat is seasonally, locally, and sustainably. I want to give people the tools and access to do that, too!
published Aug 12, 2024
Salad Person
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With cilantro-lime shrimp and a creamy jalapeño ranch dressing, this salad wows everyone.
Serves4 to 6Prep30 minutesCook8 minutes to 15 minutesJump to Recipe
Jump to Recipe
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I know most people don’t hear the term showstopper and think “salad,” but this one is my summer party showstopper. It’s the salad I make when I want to put one dish on the table and really impress people. It’s a Big Salad™ full of color, texture, and herby honey-lime shrimp.
When I make this salad at home (and I do, a few times every summer and a few more year-round), I like to make a grated tomato dressing for the lettuce base and drizzle jalapeño ranch over top. I’ve simplified things (a little!) by skipping that step, but you can get the same effect by tossing the salad base with a few spoonfuls of pico de gallo if you like.
Don’t worry, though: There is still plenty of flavor. Sautéed zucchini and corn add some caramelized summer flavor. Cool, buttery avocado, salty crumbled queso fresco, and a handful of crushed plantain or tortilla chips add great textural and taste variety. Dollops of refried beans add just the right amount of warmth and savory richness.
Being a big salad, the key is to get an even distribution of all the goods. Use a big, shallow serving bowl or platter. Or, spread everything out on a sheet pan for maximum coverage. Either way, the crowd goes wild when you set this on the table!
Why You’ll Love It
- A salad to impress! When you put this on the table, get ready for people to ooh and aah. You truly don’t need anything else.
- Don’t sleep on the beans. Dollops of warm refried beans might not seem like they belong here, but they add so much substance and complexity to the salad.
Key Ingredients in Shrimp Taco Salad
- Shrimp. Use some bigger shrimp (16 to 20 per pound), as they are the star of the show.
- Zucchini. Sautéed zucchini or summer squash add freshness and textural variety. When they’re out of season, omit them or substitute with sliced onions and bell peppers.
- Corn. Use fresh corn when it’s in season, but you can swap it for thawed frozen corn year-round.
- Refried beans (optional). Dollops of warm refried beans make this salad more substantial and more fun.
- Jalapeño ranch dressing. Use ranch seasoning and pickled jalapeños (and their brine) to flavor an easy, creamy dressing.
- Chips. Crush salted plantain chips or tortilla chips over the salad for some crunch.
A Note on Simplifying Salads (and Other Dishes)
Look, I know this is not the simplest salad to make. It’s not hard, but it has a lot going on. That’s a good thing for your taste buds, although I know from personal experience sometimes you just can’t. In that case, I like to look at the picture and scan through the ingredients and think about what I’d really miss. If I don’t care about the tomatoes, I skip them. If I’d be sad to eat the salad without little pops of seared corn, I keep them in! It’s really that simple: Keep what you’d be sad to skip, and skip what you wouldn’t miss.
If you keep the dressing the same, most Big Salads are just a starting off point that you can adjust as you see fit. This salad also feeds a lot of people (six, or a very hungry four). You can absolutely halve the ingredients for fewer people. Or, only dress and assemble the portions you’re serving right now and save the rest for later.
Helpful Swaps
- Toss the lettuce base mixture in pico de gallo and drizzle the ranch over top.
- Use your fave bottle of store-bought ranch dressing and stir in the pickled jalapeños and brine.
- Swap romaine for little gem lettuce.
- Use 1 1/2 cups thawed frozen corn instead of fresh when it’s not in season.
- Add or swap in radish slices, carrot matchsticks, or any other vegetable you like. Try sautéed cubed eggplant, onions, or sliced bell peppers in place of zucchini.
- Sprinkle with roasted pepitas instead of or in addition to crushed chips.
- Use shredded Monterey Jack cheese instead of queso fresco.
Salad Person is my column dedicated to making better, more delicious salads at home that you’re actually excited to eat. Each month, I’ll provide tips and techniques so you can enjoy them as much as I do — which is a lot! Follow along and find the recipes here.
Shrimp Taco Salad Recipe
With cilantro-lime shrimp and a creamy jalapeño ranch dressing, this salad wows everyone.
Prep time 30 minutes
Cook time 8 minutes to 15 minutes
Serves 4 to 6
Nutritional Info
Ingredients
For the salad base and shrimp:
- 2
medium romaine lettuce hearts
- 1
small red onion
- 2 cups
cherry or grape tomatoes (about 10 ounces)
- 2 ears
fresh corn
- 1
large zucchini or summer squash (about 12 ounces)
- 1/2 medium bunch
cilantro
- 1
medium lime
- 1 clove
garlic
- 1 tablespoon
honey
- 2 tablespoons
olive oil
- 1 pound
raw extra-jumbo shrimp (peeled and devined, 16 to 20 per pound), thawed if frozen
- 1/2 teaspoon
kosher salt
For the jalapeño ranch:
- 2 tablespoons
pickled jalapeños
- 2 tablespoons
pickled jalapeño brine
- 1/2 cup
sour cream or full-fat Greek yogurt
- 1 tablespoon
store-bought or homemade ranch seasoning powder
For assembly:
- 1
medium ripe avocado
- 1 1/2 cups
warm refried beans (optional)
- 1 cup
salted plantain or tortilla chips
- 2 ounces
queso fresco or cotija cheese
Instructions
Make the salad base and shrimp:
Prepare the following, adding each to the same large bowl as you complete it: Halve 2 medium romaine lettuce hearts lengthwise, then cut into crosswise 1/2-inch-thick strips (about 8 cups). Halve and thinly slice 1 small red onion (about 1/2 cup). Halve 2 cups cherry or grape tomatoes. Set aside.
Remove and discard the husks and silk from 2 ears fresh corn. Cut the kernels off the cobs (about 1 1/2 cups). Quarter 1 large zucchini or summer squash lengthwise, then cut crosswise into 1/2-inch pieces (about 2 cups). Finely chop 1/2 medium bunch cilantro until you have 1/2 cup.
Finely grate the zest of 1 medium lime into a medium bowl, then juice the lime into the same bowl (about 2 tablespoons). Grate 1 garlic clove directly into the bowl. Add half of the cilantro and 1 tablespoon honey; whisk to combine.
Pat 1 pound raw extra-jumbo shrimp dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the corn and zucchini and arrange into an even layer. Cook, stirring occasionally, until browned in spots all over, 4 to 6 minutes. Push the vegetables to the side and add the shrimp to the empty space. Season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until shrimp are cooked through, 3 to 4 minutes. Transfer the shrimp and vegetables to the honey-lime marinade and toss to coat.
Make the jalapeño ranch:
Finely chop 2 tablespoons pickled jalapeños and place in a small bowl. Add 2 tablespoons pickled jalapeño brine, 1/2 cup sour cream or full-fat Greek yogurt, and 1 tablespoon ranch seasoning powder. Whisk to combine, thinning out with water as needed to reach a drizzle consistency.
Assemble the salad:
Halve, pit, and dice or thinly slice 1 medium ripe avocado.
Drizzle 1/4 cup of the jalapeño ranch over the lettuce mixture and toss to coat. Add the shrimp mixture (and any remaining marinade if desired) and gently fold to combine. Spoon 1 1/2 cups warm refried beans on top if desired. Top with the avocado. Crush 1 cup plantain or tortilla chips directly over the salad. Drizzle with some of the remaining jalapeño ranch. Crumble 2 ounces queso fresco or cotija cheese (about 1/3 cup) over the salad. Serve with the lime wedges and remaining jalapeño ranch.
Recipe Notes
Make ahead: The jalapeño ranch and salad base can be made up to 1 day ahead and refrigerated in separate airtight containers.
Filed in:
Salad
Vegetables
greens
seafood
Lunch
dinner
