From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Taco Shrimp Salad Sandwich
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Instructions
1
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Start by cooking and chopping shrimp. Set aside to cool until needed.
2
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Then mix combine the sour cream and mayonnaise in a large bowl.
3
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Next add the lime juice and seasonings and mix until fully combined with the sour cream and mayo.
4
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Add the shrimp stir until completely coated.
5
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Mix in the minced jalapenos, cilantro and red onion, reserve some for garnishing. Then add cojita cheese. Stir until evenly combined.
6
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Serve garnished with remaining red onion, jalapenos and cilantro.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Shrimp Thoroughly 🍤Pat shrimp completely dry with paper towels before seasoning to ensure maximum flavor absorption and prevent a watery salad that will make your sandwich soggy.
- Toast Your Buns with Butter and Spices 🥖Lightly butter and toast your buns with a pinch of cumin and paprika to create a flavorful base that complements the shrimp salad and prevents the bread from absorbing excess moisture.
- Bloom Your Spices in Mayo 🌶️Mix cumin, paprika, and white pepper directly into your mayonnaise base a few minutes before assembling to allow the spices to infuse and create a deeper, more cohesive flavor profile.
- Balance Acid and Dairy Perfectly ⚖️Use a 2:1 ratio of sour cream to lime juice in your dressing to achieve the perfect tangy-creamy balance without overpowering the delicate shrimp or making the salad too acidic.
- Add Cheese and Cilantro Last ✨Reserve your Cotija cheese and fresh cilantro to add just before serving so they maintain their texture, brightness, and visual appeal rather than getting soggy or wilted in the cold salad.
Recipe Facts
Diet at a Glance
High Protein
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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