Shrimp and Avocado Taco Salad
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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.
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
Follow Easy Cooking Zone
Shrimp and Avocado Taco Salad
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