It’s crazy that I didn’t used to like shrimp because now I eat it probably twice a month, and I’ve actually gotten most everyone in my family to like shrimp too (I have one daughter that still sort of cringes when I make it). It’s one of the fastest things you can cook and it has such a delicious flavor – especially when you season it like so and toss it into a zesty salad! This Shrimp and Avocado Salad with Cilantro-Lime Vinaigrette has got to be my favorite shrimp salad! My husband and I couldn’t get over how good it was! It’s packed to the max with so much fresh goodness and all the flavors together are simply perfect.
Even though it does have a rather long list of ingredients this salad should come together quickly. The shrimp cook in 3 minutes then the rest is just making a quick vinaigrette and prepping the other salad ingredients. I really would just love to have this salad on my menu weekly, it’s just that good! Try it and see for yourself! And if you like a little heat just add some cayenne pepper or chipotle powder to the shrimp before cooking it, you can’t go wrong with a nice little kick.
Shrimp and Avocado Taco Salad
Yield: About 4 servings
- 1 lb large shrimp peeled and deveined*
- 1 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1 head Romaine lettuce , chopped into bite size pieces
- 1 cup grape tomatoes , sliced in half
- 1 cup frozen corn , cooked to thaw
- 1/3 cup chopped red onion
- 2 avocados , diced
- 2/3 cup crumbled cotija cheese
- Blue corn tortilla chips , for serving
- 1/4 cup + 2 Tbsp olive oil
- 1/4 cup lime juice
- 1 clove garlic , minced
- 2 tsp honey
- 1/4 cup finely chopped cilantro
- Salt and pepper to taste
Heat oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, sprinkle in chili powder, cumin and season with salt and pepper to taste and toss shrimp. Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.
To assemble salads divide lettuce among 4 plates. Top with shrimp, tomatoes, corn, red onion, diced avocado. Pour dressing over each serving and sprinkle with cotija cheese. Serve with crumbled tortillas chips.
For the dressing:
Whisk together all ingredients in a bowl or jar. Chill until ready to serve.
*If using frozen shrimp add about 1/4 lb. Once thawed they'll weigh less because of the moisture that thaws and drains off.
Recipe source: inspired by Iowa Girl Eats