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Southwestern Taco Salad with Buffalo Shrimp

RECIPES » Southwestern Taco Salad with Buffalo Shrimp


  • 2 ears corn, shucked
  • 2, 10 oz. packages Margaritaville Baja Buffalo Shrimp
  • 1 cup romaine lettuce, chopped
  • 1/2 cup green onions, chopped
  • 1/2 cup cilantro, chopped
  • 1, 15 oz. can black beans, rinsed and drained
  • 6 cherry tomatoes, quartered
  • Ranch dressing of choice
  • 2 oz. Margaritaville Restaurant Style Tortilla Chips


  1. Preheat grill for medium-high heat.
  2. Lightly coat corn with cooking spray and grill for 8 minutes.
  3. Meanwhile, cook Margaritaville Baja Buffalo Shrimp according to package directions.
  4. Cut corn from ears and place in a large bowl with cooked shrimp, lettuce, green onions, cilantro, black beans and tomatoes. Drizzle with lime juice and ranch dressing. Toss to coat.
  5. Divide tortilla chips among 6 shallow bowls and top evenly with shrimp mixture.