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Grilled Shrimp Taco Mason Jar Salad

Grilled Shrimp Taco Mason Jar Salad

Grilled Shrimp Taco Mason Jar Salad

PREP: 5m
1R 1.5G 0.5B


4 scallions, chopped
1/2 c. chopped cilantro, plus more for garnish
1 1/2 c. plain yogurt
1 garlic clove, chopped
1/4 c. red wine vinegar
2 tbsp. fresh lime juice
kosher salt
Freshly ground black pepper
extra-virgin olive oil
4 corn tortillas, cut into thin strips (optional)
1 1/2 lb. medium shrimp, peeled and deveined, tails removed
1-2 c. shredded red cabbage
2 romaine hearts, finely chopped – optional
1 avocados, pitted and sliced
1/2 tsp. crushed red pepper flakes


  1. In the bowl of a food processor add 2 chopped scallions, cilantro, yogurt, mayonnaise, garlic, vinegar, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; pulse until combined. Transfer to a small bowl and refrigerate until serving.
  2. In a small skillet heat 2 tablespoons olive oil over medium-high heat. Add tortilla strips in batches and shallow fry until golden brown. Transfer to a plate lined with paper towels. Fry remaining tortilla strips, adding more oil as needed.
  3. Heat a grill or a grill pan over high heat; oil the grill grate. In a medium mixing bowl, season shrimp with salt and pepper; drizzle with olive oil and massage. When grill pan is hot place shrimp in a even single layer. Cook for 2 minutes on each side and transfer to plate.
  4. Divide dressing among 4 mason jars.
  5. Layer red cabbage, shrimp, spinach, and cilantro. Can top with remaining scallions and red pepper flakes if desired.
  6. Divide tortilla strips into little baggies to put on day of. Also slice avocado day or morning of eating salad.

Inspiration: Original Shrimp Taco Bowl Recipe

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