Shrimp and Avocado Salad

Serves: 4

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!

Dovetailing Tip: Peel and devein an additional 1 pound of med shrimp to be used in day 2 shrimp egg rolls.

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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 tomato, 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
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


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.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

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.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.

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.

Serve immediately, garnished with tortilla chips, if desired.


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