Shrimp and Avocado Salad — Damn Delicious

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Shrimp and Avocado Salad

This tastes just like shrimp taco in salad form! Loaded with tomatoes, corn, black beans, cilantro, avocado and crushed tortilla chips with the very best cilantro lime dressing ever!

When you live in Los Angeles, there’s nothing better than a plate of shrimp tacos.

That and the 74 degree weather we’re having right now.

Sorry, I don’t mean to rub it in. But I did get a message from one of my readers that she was currently in -13 weather.

So I’ll just be here, in our version of sweater weather, with my favorite shrimp tacos in salad form.

I say salad form because we have a Thailand trip on deck in 4 weeks.

But don’t worry – with the crushed tortilla chips and zesty cilantro lime dressing, we won’t be missing the taco-version at all!

Shrimp and Avocado Salad

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This tastes just like shrimp taco in salad form! Loaded with tomatoes, corn, black beans, cilantro, avocado and crushed tortilla chips with the very best cilantro lime dressing ever!

Ingredients:

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro leaves
  • 1 avocado, halved, peeled, seeded and diced
  • 1 cup tortilla chips, crushed

For the cilantro lime dressing

  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar

Directions:

  1. To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
  2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
  4. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
  5. To assemble the salad, place romaine lettuce in a large bowl; top with shrimp, tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  6. Serve immediately, garnished with tortilla chips, if desired.

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16 comments

What is the sodium nutrition count on this salad and dressing? Please start including nutritional info on your receips. All of your readers or most of them, want to know for diet and health reasons.

Thank you. Please send response to my email.

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

Lolll chungah such a nice and polite response to such an entitled comment. G L while I would also Love the nutritional information on all the recipes it was so rude that you just demanded the info, that too straight to your email. Keep in mind this is a resource she freely provides and with thousands of readers she cannot and shouldn’t have to give individual emailed information

I think that it is most reasonable to ask for the nutritional profile of a recipe, That was my first question also, after reading this delectable recipe. Unfortunately, I will not use it — precisely because of the lack of nutritional information.
There are thousands of online food-and-recipe posts. Presumably, this recipe is being posted to be used; for those of us who are health-conscious for ourselves and our family, nutritional profiles are essential.
It is not being entitled. It is a standard of quality-and-service.

Dr. B, it certainly is reasonable but you can simply use free online resources at your discretion (you can Google “nutritional calculator”) to calculate the nutritional profile of a recipe. Easy enough, right?

I track my nutrition and caloric intake daily using myfitnesspal.com. They have a recipe importer where all you have to do is copy the web address for any online recipe and it will calculate it for you. Sometimes you have to tweak it a bit if it can’t “understand” what the ingredient is, but I find it very helpful.

Corn in picture looks roasted?

On our menu this week, looks awesome and I can’t wait to make it. How did you roast the corn? I’m assuming it’s roasted and it looks delicious but I’m not sure how to do it.

I used Trader Joe’s frozen roasted corn kernels.

Hi, looks amazing..im wondering if i can a blender instead of a processor for the dressing??

This dressing is incredible! I had to stop myself from just eating it with a spoon. You do incredible work and I have never made a recipe of yours that I didn’t like. You have quickly risen to my favorite food blog. Oh, and your instagram is great 🙂

Yum. This was delicious! Made it for lunch and loved it!

So great to hear Catherine!

Made this salad for an early Mother’s Day celebration and it was excellent! My whole family loved it. This salad was literally so good that I chipped my tooth on my fork while eating it and I didn’t even notice until I was done with my second serving of the salad. I was THAT engrossed in it.

Thank you so much for sharing the recipe, Chungah! Now all I gotta do is call the dentist for an appointment lol.

Oh noooo! So sorry to hear that, but of course glad you enjoyed the recipe that much haha! Feel better Teresa!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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