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Shrimp and Avocado Taco Salad
cilantro-lime dressing

Active: 30 min Total: 1 hr

Cilantro and lime go the distance in this fresh dinner salad, serving as a marinade for shrimp and dressing for the finished dish. Tortilla chips add crunch!

Tags

Ingredients

Servings:
4
Metric
Shrimp and Avocado Taco Salad:
  • Shrimp, peeled and deveined - 1 lb
  • Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 2 cups
  • Lettuce, boston or romaine - 5 oz, chopped
  • Tomatoes, large - 1, chopped
  • Avocados - 1, chopped
  • Black beans (1 can = 14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Cilantro-lime dressing (ingredients listed separately) - ~2/3 cup
  • Tortilla chips, gluten-free - 4 cups
Cilantro-Lime Dressing (enough for marinade and dressing):
  • Cilantro, fresh - 1/4 cup
  • Garlic - 1 clove
  • Limes - 3, juice of
  • Oil, cooking - 1/2 cup
  • Honey - 2 Tbsp
  • Cumin, ground - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shrimp - Defrost, rinse, and pat dry.
  2. Make dressing - Place cilantro leaves, garlic, lime juice, oil, honey and cumin into a food processor and puree until smooth. Season to taste with salt and pepper. (Can be done up to 2 days ahead)
  3. Marinate shrimp - Toss shrimp in 1/3 of the dressing (reserve the remaining 2/3 to dress the salad) and marinate for 30 minutes.
  4. Corn - If using fresh corn, shave kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 1 day ahead)
  5. Lettuce / Tomatoes / Avocados / Black beans - Prep as directed.

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Make

  1. Heat a skillet or frying pan over medium-high heat. Add cooking oil. When oil begins to shimmer, add shrimp (discard marinade) and saute for 4 to 6 minutes, until shrimp are pink and cooked through. Transfer shrimp to a bowl.
  2. Return pan to medium-high heat and add corn. Cook until corn begins to char and blacken in spots, 2 to 4 minutes. Add black beans and cook just until beans are heated through.
  3. Assemble salads by topping lettuce with corn and black beans, tomatoes, avocados and shrimp. Add dressing and crumble tortilla chips over the top just before serving. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (124)
Gluten-free (11)
Paleo (18)
Vegetarian (28)

48 reviews

Very bland, especially the dressing. I would maybe add some jalapeño or chili powder if I made it again.

By: Erika
Posted: Jun 24, 2020
Diet: Original
0 Helpful

I think adding some red onion and jalapeños would add a nice needed bite to this dish.

By: Elisabeth
Posted: Jan 21, 2016
Diet: Original
0 Helpful

Amazing and super flavorful!

By: Carrie
Posted: Dec 18, 2015
Diet: Original
0 Helpful

I added pumpkin seeds and would have loved a little cojita or queso fresco if I had some.

By: Nichole
Posted: Oct 06, 2015
Diet: Original
0 Helpful

Used ground beef.

By: Tirzah
Posted: Sep 16, 2015
Diet: Original
0 Helpful

Tasty! Loved the chips for crunch. Hubs put it in a wrap and was very happy, too.

By: Jana
Posted: Sep 12, 2015
Diet: Original
0 Helpful