Shrimp and avocado salad packed with all your favorite ingredients and tossed with a simple homemade dressing. This salad is bright, flavorful, zesty and can definitely masquerade as a seafood taco salad. It’s the weeknight meal you’re going to make all summer long.
Shrimp and Avocado Salad
If you’re always asking yourself, “what should I cook tonight,” this shrimp salad needs a place in your regular dinner rotation.
While this salad is one of the easiest meals to put together (under twenty minutes), you’ll also find it’s one of the best tasting. The flavors come together like and song and there’s no marinating time, which mean dinner or lunch is ready before you know it.
This tangy salad is hearty enough to fill you up as a meal, but it feels “lite”, making it the perfect meal for upcoming dinners on the patio.
Serve it with my favorite agave margarita if it’s that kind of night.
Ingredients In This Shrimp and Avocado Taco Salad
The ingredients in this recipe are some of my favorites. They are simple, delicious and easy to find. You probably have most of them in your refrigerator and pantry.
- shrimp – raw shrimp (can be frozen thawed)
- fresh lime juice – no bottled stuff, fresh is going to give you the zesty flavor
- corn – if it’s summer, use fresh corn, otherwise frozen (thawed) will work…canned is too mushy
- avocado – you want it ripe, but not mushy; squeeze some fresh lime juice on top to keep it from browning before you eat
- table salt – flavor booster
- ground cumin – flavor booster
- green onion – use both green and white parts
- romaine lettuce – works well as it has soft and crunchy leaves
- tomatoes – I prefer grape tomatoes, (do not use a soft tomato)
- black beans – make sure to rinse them
- olive oil – your dressing base
- butter – sautés the shrimp and adds flavor
- corn tortilla chips – use your favorite brand
GET THE FULL (PRINTABLE) TANGY SHRIMP AND AVOCADO TACO SALAD RECIPE BELOW. ENJOY!
How to Quickly Prepare Shrimp
Use scissors to cut through the shrimp shell along the backside of each shrimp.
Remove the shells and tails.
Rinse to remove the veins (or pull out with your hands) and pat dry with a paper towel.
It’s really simple once you’ve done a few.
You can also purchase shrimp that has already been shelled and deveined, it just costs more.
What Else Can I Add to This Salad?
Depending on your likes or dislikes, there are so many things you can add to elevate the flavor of this taco salad. Feel free to make it your own.
- jalapenos – fresh or pickled
- red onion – fresh or pickled
- bell pepper
- pico de gallo salsa
- flavored corn chips
- shredded cheese (any kind)
- top with sour cream
More Avocado Inspired Recipes
If you love avocado like I do, here are more recipes to indulge in…
- Mexican Avocado Salad
- Orange Avocado Salad
- Avocado Bean Salad
- Avocado and Shrimp Sliders
- Avocado Caprese Bites
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Tangy Shrimp and Avocado Taco Salad
Ingredients
Salad
- 4 tbsps butter
- juice of three limes
- 1 tbsp cilantro
- 1/2 tsp table salt
- 1 lb raw jumbo shrimp, peeled, deveined and tails removed, sliced lengthwise* (thawed if frozen)
- 3 ears fresh corn, shucked and corn sliced off the ear, frozen corn is okay too (thawed) 1-1/4 cup
- 1 large head of romaine lettuce
- 3/4 lb grape tomatoes, sliced lengthwise
- 2 green onions (white and green parts) chopped
- 1 large avocado, diced
- 1 can (15 oz) black beans, rinsed and drained
- corn tortilla chips (several handfuls)
Dressing
- 1/4 cup olive oil
- 2 tbsps fresh lime juice
- 1/2 tsp ground cumin
- 1/4 tsp table salt
Instructions
- In a large nonstick skillet, melt butter. Add lime juice, cilantro and salt, stir to incorporate. Add shrimp and cook until opaque, about 2-3 minutes. Using a slotted spoon, remove shrimp from pan onto a plate to cool. Add corn to the same butter mixture, stirring and cooking for about three minutes. leave corn in pan and remove from heat. Set aside to cool.
- While shrimp and corn are cooling, prepare lettuce, tomatoes, scallions, avocado and beans, adding them to a large bowl. Whisk the dressing ingredients and toss them with the salad. Add the shrimp, corn-butter mixture and a few handfuls of chips. Give it one more big toss.
Notes
Nutrition
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