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 Asparagus Foil Packs with Garlic Lemon Butter Sauce
- Shrimp Fajitas {Easy 25 Minute Recipe}
- Grilled Shrimp Boil Packets
- Garlic Lemon Butter Shrimp
5 from 2 votes Review Recipe
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 minutesCook5 minutesReady in: 30 minutes
Ingredients1 lb large shrimp peeled and deveined1 Tbsp olive oil1 tsp chili powder1 tsp ground cuminSalt and freshly ground black pepper1 head Romaine lettuce, chopped into bite size pieces1 cup grape tomatoes, sliced in half1 cup frozen corn, cooked to thaw1/3 cup chopped red onion2 avocados, diced2/3 cup crumbled cotija cheese4 oz. Blue corn tortilla chips, for servingCilantro-Lime Vinaigrette1/4 cup + 2 Tbsp olive oil1/4 cup lime juice1 clove garlic , minced2 tsp honey1/4 cup finely chopped cilantroSalt and pepper to taste
InstructionsSeason 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.
Nutrition values are estimates only. See full disclaimer here.
Course: Main CourseCuisine: MexicanKeyword: Shrimp, Taco Salad Author: Jaclyn
5 from 2 votes
Review Recipe
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.
Nutrition values are estimates only. See full disclaimer here.
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 CourseCuisine: MexicanKeyword: Shrimp, Taco Salad
Author: Jaclyn
