Pat the shrimp dry with a paper towel to ensure a good sear.

Toss shrimp in a bowl with olive oil, taco seasoning, salt, and lime juice.

Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer.

Cook for 2-3 minutes per side until the shrimp are pink and opaque. Avoid overcooking to keep them tender.

Remove shrimp from heat and set aside.

In a small bowl, whisk together Greek yogurt (or sour cream), salsa, lime juice, cumin, salt, and pepper until smooth.

Adjust seasoning as needed, and add a splash of water or extra lime juice if you prefer a thinner dressing.

In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, black beans, corn, diced red onion, sliced avocado, and cilantro.

Toss gently to mix all the ingredients together.

Arrange the cooked shrimp on top of the salad.

Drizzle the creamy lime dressing evenly over the salad.

Optional: Sprinkle with tortilla chips, Cotija cheese, or jalapeños for added flavor and texture.

Serve immediately for the best texture and flavor.

If meal prepping, store the dressing separately and add it just before serving.