Healthy Taco Salad With Shrimp & Quinoa

All you need to make this healthy taco salad recipe are 12 simple ingredients:

• quinoa – you could also use a different whole grain, like farro, brown rice, or millet
• large shrimp, fresh or frozen – if you want to do this with another protein, you could do something like cubed salmon or chicken. Cook them on the stovetop with olive oil and taco seasoning, adjusting the cooking time as needed.
• olive oil
• taco seasoning – there are recipes online for making your own, but store-bought ones work great too!
• romaine lettuce – other another crunchy green lettuce, like iceberg or little gem
• bell pepper (red, orange, or yellow)
• cherry tomatoes – or other small tomato varieties like grape, plum, or pearl tomatoes
• avocado – or your could use store-bought (or homemade) guacamole
• lime
• cilantro – other other fresh herbs, like parsley or basil
• salsa – or pico de gallo; store-bought or homemade
• plain greek yogurt – I love this for a protein-packed alternative to sour cream, but you could totally use regular sour cream, a vegan alternative, or omit entirely

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Want to add even more flavours? You could try topping this quinoa taco salad with:

• cheeses, like grated cheddar or parmesan, or crumbled feta or cotija
• other veggies, like fresh or canned corn, shredded cabbage, or sautéed zucchini
• diced onion
• crushed tortilla chips

I recommend starting this recipe by cooking the quinoa. It takes about 20 minutes, and while it’s cooking you can prep the rest of the taco salad ingredients. I am all about maximizing efficiency in the kitchen!

If you need a foolproof way to cook quinoa, check out my in-depth post ALL about how to cook quinoa – I personally find it one of the EASIEST whole grains to make!

While the quinoa cooks, you can toss shrimp in olive oil and taco seasoning in a small bowl. Allow the shrimp to sit and marinate while you prepare the rest of the ingredients.

If you’re using frozen shrimp, be sure to thaw shrimp and remove tails first. My go-to, speedy way for thawing shrimp is to place them in a colander and run cold water over top of them. They’ll thaw in a few minutes! Be sure to pat thawed shrimp dry with a paper towel before tossing them in the taco seasonings.

Once shrimp are ready to cook, all you need to do is heat a large pan to medium-high. Add the seasoned shrimp to the pan (leaving some space between each piece of shrimp) and cook for 1-2 minutes each side, until opaque and lightly browned.

Keep a clean bowl nearby to place cooked shrimp into. This is particularly helpful if you have to work in batches!

If you want to prep this recipe in advance, you can:

• cook the quinoa + store it in an airtight container in the fridge. Cooked quinoa will stay fresh for up to 5 days in the refrigerator.
• cook the shrimp + store them in an airtight container in the fridge. Cooked shrimp will stay fresh for 3-4 days in the refrigerator.
• clean + chop the veggies, including the romaine lettuce, bell peppers, and tomatoes. These will also keep for 3-5 days in an airtight container in the fridge.

When you’re ready to serve this shrimp taco salad, you can combine everything together with the other ingredients. Things like the avocado, salsa, lime juice, etc. should be added right when you’re ready to serve!

Leftovers of this salad can be kept in an airtight container in the fridge as well. To maintain freshness, leftovers are best enjoyed by the next day, otherwise the romaine can get a bit too soggy.

Curious about some of the nutrition and health benefits of this particular recipe? The whole food ingredients are packed with nutrients, such as:

Shrimp:

• an excellent source of protein, shrimp contains 18 grams of protein in a standard 3-ounce or 85-gram serving.
• a source of micronutrients like selenium, B12, iron, phosphorus, niacin, zinc, magnesium, and iodine
• a source of omega-3 fatty acids

Romaine Lettuce:

• an excellent source of beta carotene (which converts to vitamin A), with a 100-gram serving providing 174% of your daily vitamin A needs
• a good source of micronutrients like vitamin C, K, B6, iron, calcium, magnesium, and potassium

Tomatoes:

• full of vitamin C, potassium, folate, and vitamin K
• a great source of antioxidants like lycopene and beta-carotene

Bell Peppers:

• one of THE best sources of vitamin C, just one bell pepper provides 180% of your daily needs
• along with vitamin C, which acts as an antioxidant, bell peppers are also a great source of carotenoids

Quinoa:

• rich in nutrients, like complex carbohydrates, fibre, and even protein (containing all 9 essential amino acids)
• a great source of micronutrients too, including magnesium, iron, zinc, manganese, phosphorus, folate, and copper

Avocado:

• rich in monounsaturated fats and fibre, making it incredibly heart healthy
• a good source of micronutrients like vitamin C, B6, K, E, magnesium, potassium, and folate

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Did you give this Shrimp Taco Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

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