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Shrimp taco salad

A refreshing Mexican-inspired dish served with shrimp. 




  • 1/4 cup unsalted butter
  • 2 cloves of garlic, minced
  • 1/2 bunch green onions, thinly sliced whites and green separated
  • 2 smoked chipotle peppers (canned) chopped
  • 1 teaspoon honey
  • Juice of limes, as needed
  • Salt and fresh pepper
  • 1 oz tequila
  • 1 tablespoon olive oil
  • 1 cup cilantro leaves (save stems and minc)
  • 1 lb cleaned cooked shrimp meat no shell


  • 1/2 cup full fat sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon chipotle liquid from canned chipotle peppers


  • 3-4 cups corn tortilla chips
  • 4-5 tablespoons salsa
  • 8 cups thinly sliced iceberg lettuce
  • 1 cup julienned radishes
  • 1 avocado, cut into small pieces
  • 1 jalapeno, thinly sliced
  • 4 tablespoons queso fresca or Cotija cheese



  1. In a large pan add the butter, whites of green onion, cilantro stems, and garlic and sauté on medium heat until soft with no color. 
  2. Add the tequila chipotle and half the lime juice, reduce by half and toss in the shrimp and remove from the heat 


  1. In a bowl, mix the sour cream and mayo with the chipotle pepper sauce, honey, and the rest of the lime juice. season and set aside. 


  1. To assemble dress the lettuce with a little oil and a good squeeze of fresh lime some chili flakes and season with salt. Then top with avocado, salsa, and tortilla chips.
  2. Add shrimp mixture, and garnish with the fresh salsa, radishes, Jalapeño, cilantro leaves, sour cream-mayo mixture, and cheese Enjoy! 

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