Mexican rice & chili lime shrimp kick up the flavor in this restaurant style taco salad recipe, that’s so easy to make at home!
I know what you’re thinking, yes, my Dad is on Snapchat, and yes, my Mom is on Snapchat, and yes, they’re 60 years old! This is the direct influence of having a daughter that’s a social media enthusiast and professional food blogger. Every time my parents come to visit, I give them tutorials on the latest social media channel. They get on it and suddenly I’m getting snaps from food truck festivals, football games and road trips with geotags and Snapchat filters. The moral of this story is, my parents are not normal parents, they’re cool parents! (Mean Girls reference, anyone?!)
I might not be as cool as my parents, but I do post a lot of food (shocker, I know!) travel and general shenanigans on Snapchat, so feel free to add me, WhitneyMBond, and join the party!
Now that you know all about my parents sick Snapchat game, let’s get to cooking! 😉
The reason I went into this entire story is because my Dad’s Snapchat of the Mexican Rice got me thinking about that delicious recipe and how I could incorporate it into a new recipe on the blog!
One of my favorite restaurants in Oklahoma is a Tex-Mex restaurant called Ted’s Escondido, I always order their chicken and rice taco salad. Yesterday, I decided to recreate the salad at home, instead of chicken I added Chili Lime Garlic Grilled Shrimp and I served it on top of the homemade Mexican Rice.
I planned to share this recipe on the blog in a couple of weeks, but it was so good, that I knew I had to share it immediately! It just so happens that today is also “Taco Tuesday” so it seemed totally appropriate!
- 3 cups Mexican Rice* (click link for recipe)
- Chili Lime Garlic Grilled Shrimp
- 2 garlic cloves (crushed)
- 1 tbsp brown sugar
- 3 tbsp soy sauce
- 1 tsp chili powder
- 1 tbsp fresh lime juice (juice of app. 1 lime)
- ½ tsp red pepper flakes
- 2 tsp olive oil
- 15-20 large shrimp (peeled & deveined)
- 1 cup shredded lettuce
- ½ cup chopped tomatoes
- ¼ cup Queso Fresco (crumbled)
- ¼ cup avocado cream sauce
- 1 avocado
- 1 lime (juiced)
- 1 tbsp cilantro (chopped)
*The rice recipe makes double what is needed for this recipe, so feel free to cut the recipe in half or serve the leftover rice with Chipotle Lime Chicken Fajita Skewers, YUM!
Begin by preparing the Mexican Rice. Don’t worry, it’s easy and only takes about 10 minutes of prep, then will cook for 20-25 minutes while you prepare the shrimp for the salad.
To make the shrimp, combine the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil in a medium bowl. Add the shrimp, and place in the refrigerator for 10-15 minutes to marinate.
Remove the shrimp from the refrigerator, grill, or cook in a cast iron skillet on the stove, for 3 minutes per side.
When the rice is cooked, place in a large bowl, or divide between two smaller bowls, top with the shrimp, lettuce, tomatoes and queso fresco.
Combine all of the ingredients for the avocado cream sauce and drizzle on top.
Easy as that, you have one big bowl of taco salad deliciousness!
And a quite gorgeous one if you ask me!
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