Southwestern-Style Shrimp Taco Salad

Delicious!!! Don't need the chips but I like every other ingredient. Also, don't need to use skewers- just put shrimp with grill pan for fish.

I recommend this light and fresh salad to anyone. I was lucky enough to have fresh, Mississippi Sweet Corn and Gulf Shrimp. Before I got the chance to make the sour cream mixture, everyone was already digging in and using an assortment of dressings (light ranch, ceasar vingerette,etc). It was still wonderful! I do want to try it again w/the sour cream. I think most of my crew even left out the chips and still loved it.

I loved all the flavors and that avocado and sour cream mixture was wonderful. The only problem was the frozen ears of corn I used. I can't wait for fresh corn to hit the produce department. I would make this again.

This salad is excellent. It does make a lot of salad, so I divided the recipe, mixing together the corn, black beans, tomatoes, lime juice, oil and spices. I also kept the shrimp separate and then put the salad together as we wanted it. This was to avoid the soggy lettuce problem the next day if you mix all at once. A great salad option for a lovely summer evening dinner!

It was the quietest dinner I've served in weeks--it was a huge hit! We definitely debated whether this was fork or finger food, but we wound up using both. Excellent shrimp marinade, wonderful combo of flavors--added a little salsa verde & sliced avocado & used leftover "green goddess" dressing from the Roasted Corn & Radish Salad recipe a few pages later. Delicious!

This is my favorite new Cooking Light recipe for summer. I have made it numerous times and it is even great for guests! Easy to make and fantastic taste! I didn't change a thing. This recipe is a keeper.

Great meal! We had this for dinner tonight, I didn't have the cilantro and had to substitute Lemon Juice for the Lime juice, but it was wonderful. Would highly recommend it.

This was excellent! I chopped up half an avocado and added it to the shrimp mixture rather than putting it in the sour cream, and I eliminated the chips just because I didn't think they were necessary. I did not mix the lettuce in with the shrimp since I knew we'd have leftovers and I didn't want it to get soggy, so I put about a cup and a half of lettuce on each plate and topped it with the shrimp mixture. Wonderful; I will definitely make again.

YUM YUM YUM! This is at the top of one of my favorite recipes. I always just made the ground beef with cumin and chili powder, threw in some typical taco stuff-- but this is such a welcomed change from the typical. Don't use dried cilantro or it will be lost in the whole salad. I used canned corn (it was BOGO that week) and just browned it on my grill pan next to the shrimp. I used baked tortillas instead to keep the calories down.

Very tasty...would make this again. I added roasted red & green peppers and onions. Substituted hot sauce for the chipolte sauce. A bit time consuming but for a weekend meal -- terrific.

This was AMAZING. Followed it exactly, except we chopped up the other half of the avocado and tossed it into the salad. Would put this up against any taco salad anywhere. Hint: Chop first, so you can keep an eye on the corn on the grill.

really great mix of flavors, but i wish it was a tad bit more spicy. i left out the sour cream but still fantastic.

Unbelievable salad! I get compliment after compliment on it. So tasty..a must for entertaining!

I tried this on a whim (and as part of my attempt to eat more veggies) and was blown away! This "salad" has incredible flavor and is so much more filling than the average lettuce-heavy salad. Delicious the night it was made and as leftovers (cold) for lunch the next day. I followed the recipe pretty exactly, but did add more lettuce (about 1 cup per serving instead of altogether) and the corn needed to cook about 10 minutes more than the shrimp (about 18 min. total). The prep does take a little time, but it is still easily doable on a weeknight and well worth the effort!

This was fresh,delicious and unique! I made the dish even easier by using Trader Joe's frozen roasted corn. Freed up a lot of time. It stayed crisp and sweet. A definite keeper!

Served guests this for dinner and everyone asked for the recipe. A big thanks ot Margee Berry who submitted it. We used a grill basket rather than skewars, substituted honey for the maple syrup, microwaved the corn rather than grilled it, used the entire avocado, increased the olive oil to 1/3 of a cup and used 1 tablespoon of spicy brown mustard to emulsify the dressing.

Uber-delicioius!!! Didn't have chipotle hot sauce so chopped 1 chipotle pepper and used instead. Will definitely make again and again!

Found out about this recipe when the cafeteria at work offered it - I will drop everything on the menu whenever this comes thru! It's light, it's flavorful, it's different, and most of all, it's DELICIOUS. Can't wait to make it myself.

Totally loved this dish. This is now the standard for taco salad in our family.

love it!!

Simple recipe with great flavors. I do think the portion size is nuts, though--six servings would mean 2 oz of shrimp per person! Maybe four servings if you increase the shrimp to 1 lb. I'm not a fan of the avocado/sour cream mixture, so I just serve with regular home-made guacamole instead, and I don't bother with the tortilla chips (empty calories). But those are just my preferences, there's nothing wrong with the recipe as written. And I know people are saying don't grill the corn, but you really miss out on that grilled flavor!

This salad was delicious! I didn't use quite so much chipotle chili sauce since I'm a whimp when it comes to spicy stuff but I think the sour cream cuts the hotness so if yipou like hot, go for it. Definitely will make it again.

Loved it! Can't wait to make it again this week. Only changes I made were omitting "hot" sauce and using plain greek yogurt for sour cream.

Really delicious. Next time I would add fresh minced jalapeño. I also grilled the romaine lettuce a bit before chopping it up. I tought this was really good. My husband was a little less enthused even though he is the salad lover. So three stars. I will make it again.

I made 3 changes: broiled the shrimp and corn, used 2 tablespoons of sour cream mixed with 1 large avocado and a dash of garlic salt and more lettuce. With these changes for convenience and taste preference, it wa a delicious salad.

The dressing to this dish is amazing and left me wanting more. Great Lenten meal and went together really quickly. I will definitely make this again and again....