Inside: A yummy shrimp and avocado taco salad recipe!
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!
Raise your hand if you have a kid like this…
My daughter: Goes to a party and I have to forcefully remove her from the shrimp cocktail platter before she inhales the entire thing.
My (same) daughter: Gets served shrimp taco salad at home and twists her face up so much that I think she might vomit right at the dinner table.
I mean seriously. Kids are weird, right?? How can she love shrimp so much that she squeals and lunges for it if it’s served cold with cocktail sauce, but absolutely despise it if it’s served warm with a salad?
And, for the record, she’s almost 15 so not likely to grow out of this at this point. Lucky me.
But anyways… she’s wrong.
I realized as I was typing out that scenario, that it isn’t really a good way to sell a recipe. “Will make your children vomit at the dinner table”. Nope, not making that one.
Except I promise you that she’s wrong! My son loved it and went back for seconds, so let’s go with his review of this tasty shrimp taco salad.
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 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
Easy Shrimp and Avocado Taco Salad Recipe
Easy Shrimp Taco Salad
This easy shrimp 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!
- 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.
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