Grilled Shrimp Taco Bowl
By Judy Kim
Yields:
4
Prep Time:
20 mins
Total Time:
20 mins
Jump to recipeChipotle's got nothin' on this taco bowl with creamy cilantro-yogurt dressing.
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Ingredients
- 4 green onions, chopped and divided
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 1 cup plain yogurt
- 1/2 cup mayonnaise
- 1 clove garlic, chopped
- 1/4 cup red wine vinegar
- 2 Tbsp. fresh lime juice
- kosher salt
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 corn tortillas, cut into thin strips
- 1 1/2 lb. medium shrimp, peeled and deveined, tails removed
- 1 cup shredded red cabbage
- 2 romaine hearts, finely chopped
- 2 avocados, pitted and sliced
- 1/2 tsp. crushed red pepper flakes
Directions
- Step 1Make dressing: In the bowl of a food processor add half the green onions, cilantro, yogurt, mayonnaise, garlic, vinegar and lime juice and season with salt and pepper. Pulse until combined, then transfer to a small bowl and refrigerate until serving.
- Step 2In a small skillet over medium-high heat, heat oil. 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.
- Step 3Heat 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.
- Step 4Mix red cabbage and romaine together. Divide greens, avocado, tortilla strips and shrimp into 4 large bowls. Drizzle with cilantro yogurt dressing and sprinkle with remaining green onions and red pepper flakes.
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