Shrimp Avocado Taco Salad

Shrimp Avocado Taco Salad is full of fresh avocados, tomatoes, red onions, black beans and corn. The shrimp cook in a blend of delicious taco seasonings. Serve it with some tortilla chips and this salad is unforgettable! 

I’m almost at the end of my pregnancy, and I’ve been in full-on nesting mode. Buying all the things and getting her little room ready makes me so excited for her arrival! The last stretch always feels slow (and a little uncomfortable), but staying busy has definitely helped.

One thing I’ve been craving like crazy is salad, which is probably a good thing since it helps balance things out at the end. And this shrimp avocado taco salad is absolutely incredible. Fresh, simple ingredients come together for the kind of flavor that’s hard to beat.

The shrimp cook up in just minutes with taco seasoning, then get layered with creamy avocado, crisp romaine, juicy tomatoes, red onion, black beans, and corn for a salad that’s fresh and satisfying. And if you want to make it a full-on meal, serve it with my air fryer empanadas on the side, they’re the perfect match.

When I originally made this salad, I made it with a ranch dressing. Don’t get me wrong, that dressing is delicious. But as soon as I started eating the salad, it didn’t need the dressing! All of the fresh ingredients and spices from the shrimp made it so flavorful that you didn’t need dressing. So I will include the recipe for the dressing I made, but it is delicious even without it!

I know that you are going to love this salad just as much as I did!

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Shrimp Avocado Taco Salad

5 from 3 votes

By: Alyssa Rivers

Shrimp Avocado Taco Salad is full of fresh avocados, tomatoes, red onions, black beans and corn. The shrimp cook in a blend of delicious taco seasonings. Serve it with some tortilla chips and this salad is unforgettable!

Prep Time: 15 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 18 minutes minutes

Servings: 4 servings

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Ingredients 

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• ▢ 2 tablespoons olive oil
• ▢ 1 pound peeled and deveined large shrimp
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 ½ teaspoons ground cumin
• ▢ ½ teaspoon garlic powder
• ▢ 1 ½ teaspoons dried oregano
• ▢ 1 teaspoon chili powder
• ▢ 1 head chopped romaine lettuce
• ▢ 1 pint sliced cherry tomatoes
• ▢ ⅓ cup sliced red onion
• ▢ 1 cup corn kernels
• ▢ 1 cup black beans drained and rinsed
• ▢ ¼ cup minced fresh cilantro
• ▢ 2 diced avocados diced
• ▢ 1 juiced lime

Dressing

• ▢ ½ cup ranch dressing
• ▢ ¼ cup salsa

Instructions 

• In a medium-sized skillet over medium-high heat add 2 tablespoons olive oil and 1 pound peeled and deveined large shrimp. Season with ½ teaspoon salt, ½ teaspoon black pepper, 1 ½ teaspoons ground cumin, ½ teaspoon garlic powder, 1 ½ teaspoons dried oregano, and 1 teaspoon chili powder. Cook the shrimp until it turns pink about 2 minutes. Remove from the heat.
• In a large bowl combine 1 head chopped romaine lettuce, 1 pint sliced cherry tomatoes, ⅓ cup sliced red onion, 1 cup corn kernels, 1 cup black beans, ¼ cup minced fresh cilantro, 2 diced avocados, 1 juiced lime, and the cooked shrimp. Gently toss to combine.
• In a small bowl add ½ cup ranch dressing and ¼ cup salsa. Stir to combine.
• Serve with tortilla chips and the dressing drizzled on top!

Nutrition

Calories: 587kcalCarbohydrates: 43gProtein: 26gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 151mgSodium: 1437mgPotassium: 1605mgFiber: 17gSugar: 10gVitamin A: 14851IUVitamin C: 50mgCalcium: 195mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Salad

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!