Shrimp and Avocado Taco Salad

Shrimp and avocado taco salad – bright, flavorful, and tossed with a simple homemade dressing for a zesty weeknight meal you’ll keep making again.

Shrimp and Avocado Taco Salad, Tex-Mex Style

If you’re ever stuck wondering, “what should I cook tonight,” this shrimp and avocado taco salad should definitely be in your regular dinner rotation. It’s quick, easy, and full of flavor, perfect for those busy nights.

This salad happens in less than twenty minutes, and trust me, the taste is amazing. The flavors blend together effortlessly, and there’s no need for marinating, so you can have dinner or lunch ready in no time.

Hearty enough to satisfy your hunger, yet light enough to leave you feeling good, this salad is the ideal go-to meal for any weeknight.

Why I Love This Recipe

• Quick to make – dinner is ready in under 20 minutes with no marinating required.
• Full of fresh, vibrant flavors.
• Hearty yet light.

Ingredients 

• Shrimp – raw (frozen and thawed works too)
• Fresh lime juice – skip the bottled stuff; fresh is best for that kick
• Frozen corn – thawed works fine (avoid canned, it’s too mushy; fresh if you’ve got it)
• Avocado – ripe but not mushy; squeeze lime juice on top to prevent browning
• Table salt – for flavor
• Ground cumin – another flavor booster
• Green onion – use both the green and white parts
• Romaine lettuce – its mix of soft and crunchy leaves is perfect
• Tomatoes – I like grape tomatoes, but avoid soft ones
• Black beans – don’t forget to rinse them
• Olive oil – for the dressing base
• Butter – to sauté the shrimp and add richness
• Corn tortilla chips – pick your favorite brand for crunch

How to Make Shrimp and Avocado Taco Salad

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Prepare the dough)
  In a large nonstick skillet, melt some butter. Throw in the lime juice, cilantro, and salt, and give it a good stir to mix. Add the shrimp and cook until they’re opaque, which takes about 2-3 minutes. Use a slotted spoon to take the shrimp out of the pan and set them aside on a plate to cool.
• Step Two (Cook the corn)
  In the same pan, toss in the corn and stir it around for about 3 minutes. Keep the corn in the pan, remove it from the heat, and set it aside to cool as well.
• Step Three (Prep the veggies)
  While the shrimp and corn are cooling, chop up the lettuce, tomatoes, scallions, avocado, and beans. Toss them all into a large bowl.
• Step Four (Make the dressing and toss everything together)
  Whisk together the dressing ingredients, then pour it over the salad. Add the shrimp, the corn-butter mixture, and a handful or two of chips. Give everything a good toss and you’re done.

Shrimp and Avocado Salad Recipe Tips

Here are a few tips to make this shrimp and avocado taco salad even easier and tastier:

• Quick shrimp prep: If you’re starting with raw shrimp, peel and devein them before cooking. It’s super easy and will only take a few minutes. Just use a small knife or shrimp deveiner to remove the shell and the vein along the back.
• Fresh lime juice is a game changer here – it really brings the tang to the salad, so don’t settle for bottled.
• You could toss the avocado last to keep it from mashing up too much when mixing. And if you’re not serving it immediately, squeeze a little extra lime juice over the top to keep it fresh.
• Feel free to adjust the crunch factor with the tortilla chips. You can crush them a bit or leave them whole depending on your preference.

Storage Tips for Leftovers

If you have leftovers, here’s how to store them:

• Store in an airtight container in the fridge for up to 2 days. The salad will still taste great, but the avocado and chips will soften.
• Keep the dressing on the side if you plan to store it longer, so the salad doesn’t get soggy.
• Reheat the shrimp by warming them gently in a skillet over low heat, just to take the chill off, but be careful not to overcook them.
• If you have leftover salad with avocado, it might brown a bit. Squeeze a little extra lime juice over it before storing to help preserve the color and freshness.

Frequently Asked Questions

• What else can I add to this salad?
  Enhance your shrimp and avocado taco salad by adding fresh or pickled jalapeños, red onions, bell peppers, pico de gallo salsa, flavored corn chips, shredded cheese, or a dollop of sour cream.
• Can I prepare this salad in advance?
  You can prepare most of it ahead of time. Store the dressing separately and combine all ingredients just before serving to maintain freshness.
• Is this salad gluten-free?
  Yes, it’s gluten-free. Just double check the corn chips you use are labeled as gluten-free.
• Can I add other proteins to this salad?
  Yes. Grilled chicken, steak, or even black beans are great additions for extra protein.

More Avocado-Focused Recipes

• Creamy Mexican Avocado Dressing Recipe
• Orange Avocado Salad
• Avocado Bean Salad
• Avocado and Shrimp Sliders
• Avocado Caprese Bites
• Ceviche

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Print Recipe

5 from 1 vote

Shrimp and Avocado Taco Salad

Shrimp and avocado taco salad is a fresh, flavorful dish loaded with shrimp, corn, and a zesty homemade dressing. Topped with crispy chips, it’s a quick and satisfying meal perfect for any weeknight.

Prep Time10 minutes mins

Cook Time6 minutes mins

Total Time16 minutes mins

Course: Main Course

Cuisine: American, Tex-Mex

Keyword: Shrimp and Avocado Taco Salad

Servings: 4 people

Calories: 407kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring.
• nonstick skillet To cook the shrimp.
• mixing bowls For putting together the salad and the dressing.

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)
• 1-1/4 cups frozen corn (thawed)
• 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 the butter. Add the lime juice, cilantro, and salt, and stir to combine. Add the shrimp and cook until opaque, about 2-3 minutes. Using a slotted spoon, remove the shrimp from the pan and transfer to a plate to cool. Add the corn to the same butter mixture, stirring and cooking for about 3 minutes. Leave the corn in the pan, then remove from heat and set aside to cool.
  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), 1-1/4 cups frozen corn
• While the shrimp and corn are cooling, prepare the lettuce, tomatoes, scallions, avocado, and beans, then add them to a large bowl.
  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
• Whisk together the dressing ingredients, then toss them with the salad. Add the shrimp, corn-butter mixture, and a few handfuls of chips. Give it one final toss to combine.
  1/4 cup olive oil, 2 tbsps. fresh lime juice, 1/2 tsp ground cumin, 1/4 tsp table salt, corn tortilla chips

Video

Notes

*Shrimp: You can use any size shrimp as long as it's one pound. For larger shrimp (jumbo or large), slice them in half lengthwise to speed up the cooking process. This will also help prevent overcooking.

For optimal outcomes when making this shrimp and avocado taco salad, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Shrimp and Avocado Taco Salad

Amount Per Serving (427 g)

Calories 407 Calories from Fat 194

% Daily Value*

Fat 21.5g33%

Saturated Fat 6.8g43%

Polyunsaturated Fat 2.3g

Monounsaturated Fat 11g

Cholesterol 163mg54%

Sodium 600mg26%

Potassium 1061mg30%

Carbohydrates 32.7g11%

Fiber 12g50%

Sugar 5g6%

Protein 26g52%

Vitamin A 568IU11%

Vitamin C 27mg33%

Calcium 27mg3%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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