Shrimp and Avocado Taco Salad

April 4, 2017

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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!

Shrimp and Avocado Salad with Cilantro-Lime Vinaigrette

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.

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5 from 2 votes

Shrimp and Avocado Taco Salad

Such a flavorful taco salad! It's layered with tons of fresh veggies, crisp tortilla chips, tender shrimp, tangy cheese and a bright cilantro lime dressing. A dinner you'll want on repeat!
Servings: 4
Prep25 minutes
Cook5 minutes
Ready in: 30 minutes

Ingredients

  • 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
  • 4 oz. 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

Instructions

  • Season and cook shrimp: 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.
  • Recipe source: inspired by Iowa Girl Eats
Nutrition Facts
Shrimp and Avocado Taco Salad
Amount Per Serving
Calories 665 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 8g50%
Cholesterol 308mg103%
Sodium 601mg26%
Potassium 954mg27%
Carbohydrates 45g15%
Fiber 9g38%
Sugar 7g8%
Protein 33g66%
Vitamin A 6960IU139%
Vitamin C 28.7mg35%
Calcium 380mg38%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.