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CuisineNorth AmericanMexicanPan FryStove TopPartyLunchEasyHealthyGluten-FreeSeafoodCentral & South American

Shrimp and Avocado Taco Salad

featured in 4 Simple Springtime Salads

This refreshing salad is filled with tender shrimp, creamy avocado, and a zesty dressing that is bursting with flavor and perfect for a light lunch or dinner.

Joey Firoben
Tasty Team
May 14, 2023
98% would make again
Shrimp and Avocado Taco Salad

Ingredients

for 4 servings

  • 2 tablespoons neutral oil
  • 1 lb medium shrimp (455 g), peeled and deveined
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ½ teaspoon chili powder
  • 1 large head romaine lettuce, chopped
  • 3 tomatoes, diced
  • ½ jalapeño, seeded and finely diced (optional)
  • ¼ red onion, finely diced
  • 2 tablespoons minced fresh cilantro
  • 1 large avocado, diced
  • 2 tablespoons lime juice, from 1 lime
  • tortilla strip, for garnish

Nutrition Info

  • Calories 222
  • Fat 11g
  • Carbs 6g
  • Fiber 15g
  • Sugar 1g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  1. Heat the oil in a medium skillet over medium-high heat. Add the shrimp and season with ½ teaspoon of salt, the black pepper, cumin, oregano, garlic powder, and chili powder. Cook until the shrimp just start to turn pink, about 2 minutes. Remove the pan from the heat.
  2. In a large bowl, toss together the lettuce, shrimp, tomatoes, jalapeño, if using, red onion, cilantro, avocado, the remaining ½ teaspoon of salt, and the lime juice until the salad is well-combined.
  3. Top the salad with tortilla strips, if desired.
  4. Enjoy!
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Shrimp and Avocado Taco Salad