Shrimp and Avocado Taco Salad

April 4, 2017

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.

More Shrimp Recipes You’ll Love

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
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 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

  1. 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. 

  2. Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.
  3. 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.
  4. For the dressing: Whisk together all ingredients in a bowl or jar. Chill until ready to serve.
  5. 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.
Course: Main Course
Cuisine: Mexican
Keyword: Shrimp, Taco Salad
Author: Jaclyn