Shrimp and Avocado Taco Salad

04.04.2017

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.

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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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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!

Course: Main Course
Cuisine: Mexican
Keyword: Shrimp, Taco Salad
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 4
Calories: 665 kcal
Author: Jaclyn

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*
Total Fat 41g 63%
Saturated Fat 8g 40%
Cholesterol 308mg 103%
Sodium 601mg 25%
Potassium 954mg 27%
Total Carbohydrates 45g 15%
Dietary Fiber 9g 36%
Sugars 7g
Protein 33g 66%
Vitamin A 139.2%
Vitamin C 34.8%
Calcium 38%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

10 comments

  • 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

  • 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

  • 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

  • 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

  • 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

    • Jaclyn: Thanks Sara! April 5, 2017 at 11:39pm Reply

  • Paige: This salad looks incredible!

    Paige
    http://thehappyflammily.com April 4, 2017 at 1:16pm Reply

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