Pour the bag of salad mix into a bowl and sprinkle with 1/2 teaspoon of salt. Massage about 10 times, until it starts to feel softer. Add all remaining salad ingredients up until the dressing and toss to coat. Add more dressing and salt if desired. Place in fridge to marinate while we cook the shrimp.
Pat the peeled deveined shrimp dry and sprinkle all over with 1 tablespoon of taco seasoning. Warm neutral cooking oil in nonstick skillet over high heat. Cook shrimp for 1 minute, flip, then cook for an additional 30 seconds to 1 minute.
Divide the salad between two bowls. Top with shrimp, goat cheese, and pepitas.
ENJOYYYYYY!!! 🦐🥗🌴🏖