Taco Shrimp Salad Sandwich has a delightful Mexican flare and is bursting with flavor. With the right balance of spicy, zesty, and savory it will become the new family favorite.
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This Taco Shrimp Salad Sandwich is loaded with all the Mexican cuisine flavor you love, it seriously takes a simple cold shrimp salad to the next level. Whether you are eating this taco shrimp salad on its on, on freshly toasted bread, or tortillas, it is guaranteed to make your mouth water.
To learn more about the shrimp safety and guidelines, visit the FDA for more.
MORE SHRIMP RECIPES YOU MIGHT LIKE
Bang Bang Shrimp | Shrimp Mango Salsa Tacos | Creamy Tuscan Shrimp Pasta
What We Love About This Cold Shrimp Salad Recipe
- 30 Minute Meal: Make this cold shrimp salad recipe in less then 30 minutes.
- Family Friendly: You family will absolutely love this taco shrimp salad served on fresh slices of bread.
- Adaptable: Add in diced avocado or tomatoes for more textures to this Mexican Shrimp Salad.
Ingredient Notes
- Shrimp: Any kind of fresh of frozen shrimp will work for this cold shrimp salad.
- Lime Juice: Fresh squeezed lime juice is the best to use, but squeezed juice or lemon juice will work too.
- Cojita Cheese: If you can’t find cojita cheese, feta cheese will work just as well.
Variations and Substitutions
- Tomatoes – Additionally add diced tomatoes to give a pico de gallo like taste.
- Avocado – If like avocado, then additionally add diced avocado to taco shrimp salad.
- Tortilla – Instead of serving taco shrimp salad on bread, serve on tortilla shells as tacos for a delectable main course. Also easy to make a gluten free version.
How to Make Taco Shrimp Salad
These are the basic steps for making Shrimp Salad Sandwich. Please refer to the recipe card below for more detailed instructions. Prep time and Total time listed in the recipe card.
STEP 1: DRESSING
First mix the sour cream and mayonnaise in a medium bowl. Next add the lime juice and seasonings and mix until fully combined with the sour cream and mayo.
STEP 2: ADD SHRIMP
Then add the shrimp stir until completely coated in mayo mixture. Add the minced jalapeños, cilantro and red onion, reserve some for garnishing. Then add cojita cheese. Stir until evenly combined.
STEP 3: SERVE
Add salt and black pepper to taste. Serve garnished with remaining red onion, jalapeños and cilantro. Or served over toasted bread to make sandwiches.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make this taco shrimp salad ahead of time, follow the instructions as usual and store in the fridge. It is best to make this recipe 1-2 ahead of time at most.
HOW TO STORE THIS RECIPE
Store leftover cold shrimp salad in airtight container in the fridge for up to 3 days.
HOW TO FREEZE THIS RECIPE
Freezing is not recommended for this easy shrimp salad recipe.
Frequently Asked Questions
For a healthier swap for more protein and less oil, try using a 1:1 ration of plain greek yogurt to replace the sour cream.
Easily double or half this recipe, just increase or decrease the ingredient proptionally.
No it is recommended no to freeze shrimp salad as the mayonnaise and sour cream will separate and curdle when thawed. You can bake the shrimp in the oven on a baking sheet or boil in a pot if you prefer.
Expert Tips for Making This Taco Shrimp Salad Sandwich Recipe
- Less Spicy: To alleviate some of the spice, separate the jalapeno seeds or take out the jalapeno from this recipe all together.
- Extra Spicy: For an extra bite, additional add extra jalapeno or chili powder.
- Thawing Frozen Shrimp: If you are using frozen shrimp for this recipe, to speed of up the thawing process, allow the shrimp to thaw in a bowl of cold water.
- Serve on Salad: Serve cold shrimp salad recipe over a chop salad with romaine lettuce, tomatoes, cucumbers, and ranch.
- Crunch: Try celery or green onion or other vegetables for crunch or a little fresh herbs such as fresh dill.
What to Serve with Shrimp Salad Sandwich
- Mexican Burger
- Mexican Corn Salad
- Mexican 5 Layer Dip
- Butter Lettuce or Hot Dog Buns
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Spicy Taco Shrimp Salad Sandwich
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Ingredients
- ¼ cup Mayonnaise
- ¼ cup Sour cream
- 2 to 3 tablespoons Lime juice, to taste
- 1.5 teaspoons Taco Seasoning
- 1 teaspoon Salt
- 1 teaspoon White pepper
- 1 pound Cooked shrimp, chopped
- 1 Jalapeño, minced, deseeded if desired
- ½ tablespoon Cilantro, chopped
- ½ Red onion, minced
- 1 cup Cotija cheese, plus more to taste
- 4 Buns
Instructions
- If using raw shrimp, cook it according to the tested method for this recipe. Let the shrimp cool completely, then chop it into bite-sized pieces. If using precooked shrimp, simply chop it and set it aside.
- In a large mixing bowl, whisk together the mayonnaise and sour cream until smooth.
- Add 2 tablespoons of the lime juice, cumin, paprika, salt, and white pepper. Stir until the dressing is evenly combined. Taste and add the remaining lime juice if desired.
- Add the chopped shrimp and gently stir until it is evenly coated with the dressing.
- Fold in the minced jalapeño, chopped cilantro, and minced red onion, reserving some of each for garnish. Add the Cotija cheese and gently stir until evenly distributed.
- Toast the buns, if desired. Spoon the shrimp salad onto the buns and garnish with the reserved cilantro, jalapeño, and red onion.
Christina’s Notes
- Start with cold shrimp. Let cooked shrimp cool completely before mixing it with the dressing.
- Mince the jalapeño finely for more even heat throughout the shrimp salad.
- Don’t skip the Cotija cheese. It adds a salty, savory flavor to the shrimp salad.
- Fold the shrimp in gently. Overmixing can break the shrimp down and affect its texture.
- If you have time, refrigerate the shrimp salad for 15 minutes before serving to let the flavors meld.
- For extra crunch, the source suggests adding finely diced celery or green onion.
- Toast the buns before filling them to add structure and help prevent them from becoming soggy.
- Reserve some cilantro, jalapeño, and red onion for garnishing.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.