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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! 

Shrimp Avocado Taco Salad

I have almost made it to the end of my pregnancy guys. I have been buying stuff like crazy trying to prepare and looking in her little room makes me so excited for her arrival! I feel like the last part goes by so slow and I have been so uncomfortable. But luckily keeping extremely busy has helped.

This last part of my pregnancy I have been craving salads like crazy. It is probably a good thing to help keep the weight in the end under control. This salad right here is absolutely incredible. I mean seriously! It is made with fresh and delicious ingredients and the flavor is out of this world!


The shrimp take only minutes to cook in a delicious blend of taco seasonings. Then you create the salad. I think avocado is a necessary part to almost any salad because it is a personal favorite. But add in some crisp romaine, tomatoes, red onion, black beans, and corn and you have a mouthwatering salad.

Shrimp Avocado Taco Salad

When I originally had made this salad, I made it with a salsa 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!

Shrimp Avocado Taco Salad

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Shrimp Avocado Taco Salad

5 from 3 votes
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
Cook Time: 3 minutes
Servings: 4


Salsa Ranch Dressing:


  • In a medium sized skillet over medium high heat add the oil and shrimp. Season with salt, pepper, cumin, garlic powder, oregano, and chili powder. Sauté the shrimp until it turns pink about 2 minutes. Remove from the heat.
  • In a large bowl combine shrimp, romaine lettuce, cherry tomatoes, onion, corn, black beans, cilantro, and avocado and lime juice. Mix until combined.
  • Serve with tortilla chips and salsa ranch dressing if desired.


Calories: 302kcalCarbohydrates: 20gProtein: 6gFat: 23gSaturated Fat: 3gCholesterol: 10mgSodium: 758mgPotassium: 519mgFiber: 6gSugar: 5gVitamin A: 870IUVitamin C: 29.6mgCalcium: 49mgIron: 2.5mg

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

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


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. 5 stars
    I have tried a couple of your salad recipes and they are great. I am trying this one next. I plan on adding Queso Fresco Cheese to the salad as I need a little dairy on my salad to feel satisfied. Thank you for all the great salad recipes!

  2. 5 stars
    This was delicious! Tons of flavor. I only changed it by adding less onion since I have a couple kids not fond of them.

  3. 5 stars
    I made this (forgot to take picture) I changed the ranch dressing for blue cheese it was so yummy will keep in my recipes

  4. What else is in the shrimp avocado taco salad? Looks like some crumbled goat cheese but that isn’t listed in the ingredients.

    1. Here are a few of the main ingredients in the recipe. No goat cheese in this salad but you are always welcome to add what you like!
      1 pound medium sized shrimp, peeled and deveined
      head romaine lettuce, chopped
      cherry tomatoes, sliced
      red onion, finely sliced
      yellow corn kernels
      black beans, rinsed
      1/4 cup fresh cilantro, minced
      2 large avocados, diced
      Juice of one lime