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.

Course Main Course

Cuisine American, Tex-Mex

Keyword Shrimp and Avocado Taco Salad

Prep Time 10

Cook Time 6

Total Time 16

Servings 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.

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Nutrition