This easy shrimp and avocado taco salad is loaded with avocado, corn, cherry tomatoes, black beans and more! I love adding some tortilla strips instead of croutons for a little crunch! So delicious and a great twist instead of the standard beef taco salad recipe!
I will eat shrimp pretty much any way, in any form and at any meal.
It’s so refreshing and healthy, while also being filling at the same time.
Eating shrimp as the protein on a salad is one of my favorite ways to enjoy it, because I love the combo bites of it with the other toppings. Especially the avocado!
There isn’t a summer meal more perfect than a large salad loaded with my favorite add-ons and topped with shrimp!
How to Make an Easy Shrimp Taco Salad
Start with raw shrimp and be sure to peel and devein them. You can leave the tails on if you want, but I always take them off since we don’t like having to use our fingers when we eat salad. The tails look nicer, though, and I know everyone says you should leave them on.
I toss my shrimp with the taco seasoning while I’m prepping the other ingredients so it has a little bit extra time to adhere. And while we’re talking about taco seasoning, have you ever tried making your own? SO easy and much better for you than the packets filled with unnecessary ingredients! You could use a packet of taco seasoning if you choose, but I highly recommend this recipe for Homemade Taco Seasoning. Make a giant batch and just keep it on-hand!
I also make my own oil-based salad dressing for this shrimp and avocado salad. It’s super basic and easy, but feel free to replace it with your favorite dressing. Sometimes I’ll use a Honey Lime Dressing that is pretty delicious too!
While the shrimp is cooking, chop up the rest of your veggies for the salad. You can really use whatever toppings your family likes, but here are some of our favorites.
Toppings for Southwest Shrimp Taco Salad
- Corn (extra good if you roast it!)
- Black Beans
- Red onions
- Tortilla Strips
- Black Olives
- Green Peppers
- Shredded Cheese
How to Peel and Devein Shrimp
Easily my least favorite part of any shrimp dish. But it’s soooo worth it for how amazing shrimp taste!
I always start by holding onto the tail. Then I start underneath the shrimp and grab hold of the legs first to peel off the outer shell. At this point, you can also remove the tail if you like.
Then I use a small, sharp paring knife to make a shallow slit down the upper back of the shrimp. Use the tip of the paring knife to lift out the black vein. Sometimes it is translucent instead of black, but it should still be removed.
I just wipe the paring knife off onto a paper towel and then move on to my next shrimp. Not fun, but necessary!
For all you taco lovers, here are some more taco-themed posts you might like!
- Instant Pot Chicken Taco Soup (Weight Watchers friendly!)
- Cheesy Taco Noodle Skillet
- Taco Pizza
- Crispy Chicken Taco Wraps
- Mi Taco es Mi Taco Shirt
And my Favorite, Easy Salad Recipes!
- Pizza Salad with Homemade Tomato Basil Dressing
- Healthy Green Goddess Dressing with Grilled Chicken Salad
- Summer Caprese Orzo Salad
- Grilled Chicken Cobb Salad with Marinated Veggies
- 1 lb Shrimp, uncooked, peeled and deveined
- 2 Tbsp. Taco Seasoning, or a taco seasoning packet
- 1 Tbsp. Olive Oil
- 8 oz Salad Greens
- 1 large Tomato, chopped
- 1 8 oz. can Black Beans, drained and rinsed
- 1 8 oz. can Yellow Sweet Corn, Rinsed
- 1 Avocado , chopped
- 1 cup Cheddar Cheese , Shredded
- Tortilla Strips
- 1/2 cup Olive Oil
- 1 small Onion, chopped
- 3 Tbsp. Red Wine Vinegar
- 5 Garlic Cloves, minced
- 1/2 tsp. Sugar
- Toss uncooked shrimp with taco seasoning and set aside. In a large skillet, heat olive oil over medium heat. Add shrimp to pan and cook until pink, about 3-4 minutes per size depending on size of shrimp.
- In a large bowl, combine salad greens and all of your toppings. Add cooked shrimp and dressing.
- Combine all salad dressing ingredients in a bowl and store in fridge until ready to use.
Amount Per Serving: Calories: 264
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