Shrimp and Avocado Taco Salad


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

Cilantro-Lime Vinaigrette

  • 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


  1. 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.
  2. 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.
  3. For the dressing:
  4. Whisk together all ingredients in a bowl or jar. Chill until ready to serve.
  5. *If using frozen shrimp add about 1/4 lb. Once thawed they'll weigh less because of the moisture that thaws and drains off.
  6. Recipe source: inspired by Iowa Girl Eats


  • Paige: This salad looks incredible!

    Paige April 4, 2017 at 1:16pm Reply

  • Sara @ Last Night’s Feast: The colors and crunch in this salad looks out of this world! So beautiful! April 5, 2017 at 10:27am Reply

  • karen: What is cotija cheese and is that in most grocery stores? April 5, 2017 at 10:52am Reply

    • Jaclyn: If you grocery store carries a fair amount of Mexican food then yes (if you live in the Midwest or the western part of the US you should be able to find it) otherwise you could substitute feta cheese or parmesan. Check the refrigerated Mexican foods section. April 5, 2017 at 11:39pm Reply

  • Lindsay | With Salt and Pepper: These look amazing!!!! I love anything Mexican and these colors make me want to get in the kitchen and make this for lunch. So delicious! April 6, 2017 at 10:06am Reply

    • Jaclyn: Thanks Lindsay! April 18, 2017 at 1:10pm Reply

  • Catherine: Delicious! Next time I would double the spices for the shrimp and halve the lime juice (mid-America sour!). Noted above, I wouldn’t sub feta as it is Greek and sour and salty; try parm, if you have to as cotija is very mild. April 15, 2017 at 6:45pm Reply

  • Jennifer: Beyond wonderful! I have made this numerous times now. Everyone loves it. I’m not a corn person, so I left it out- still delicious! April 22, 2017 at 1:08pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed it Jennifer :)! April 23, 2017 at 12:08am Reply

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