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shrimp and avocado salad
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Shrimp and Avocado Taco Salad

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.
Course Main Course
Cuisine Mexican
Keyword Tangy Shrimp and Avocado Taco Salad
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4 people
Calories 540kcal

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:

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.
    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
  • While shrimp and corn are cooling, prepare lettuce, tomatoes, scallions, avocado and beans, adding 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 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.
    1/4 cup olive oil, 2 tbsps fresh lime juice, 1/2 tsp ground cumin, 1/4 tsp table salt, corn tortilla chips (several handfuls)

Notes

*When it comes to the shrimp, you can use any size as long as it's one pound. For the larger shrimp, jumbo and large size, make sure to slice in half lengthwise to shorten the cooking process. This also ensures you do not overcook your shrimp.
For optimal outcomes when preparing this shrimp and avocado salad, it's recommended to refer 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.

Nutrition

Serving: 350g | Calories: 540kcal | Carbohydrates: 40.2g | Protein: 39g | Fat: 34.2g | Saturated Fat: 8.7g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 13.7g | Cholesterol: 249mg | Sodium: 600mg | Potassium: 1096mg | Fiber: 12g | Sugar: 5.5g | Vitamin A: 15IU | Vitamin C: 52mg | Calcium: 13.8mg | Iron: 30mg