Shrimp Avocado Taco Salad Recipe

Shrimp Avocado Taco Salad Recipe

How To Make Shrimp Avocado Taco Salad

Toss a quick and easy lunch in this taco salad recipe that combines shrimp, lettuce, and avocado paired with a salsa ranch dressing.

Preparation: 15 minutes
Cooking: 3 minutes
Total: 18 minutes



  • 2tbspoil
  • 1lbmedium shrimp,peeled and deveined
  • ½tspsalt
  • ½tspblack pepper
  • tspground cumin
  • ½tspgarlic powder
  • tspdried oregano
  • 1tspchili powder
  • 1large head romaine lettuce,chopped
  • 2cupscherry tomatoes,sliced
  • ½red onion,finely sliced
  • 1cupyellow corn kernels
  • 1cupblack beans,rinsed
  • ¼cupfresh cilantro,minced
  • 2large avocados,diced
  • 1lime juice

For Salsa Ranch Dressing:

  • ½cupranch dressing
  • ¼cup*salsa,(see Recipe Notes for recipe)


  1. In a medium-sized skillet over medium-high heat add the oil and shrimp. Season with salt, pepper, cumin, garlic powder, oregano, and chili powder. Sauté the shrimp for about 2 minutes until it turns pink. Remove from the heat.

  2. In a large bowl combine shrimp, romaine lettuce, cherry tomatoes, onion, corn, black beans, cilantro, and avocado and lime juice. Mix until combined.

Salsa Ranch Dressing:

  1. Serve with tortilla chips and salsa ranch dressing if desired. Enjoy!

Recipe Notes

*Check out this Restaurant Style Blender Salsa Recipe to learn how to make this smooth salsa.


  • Calories: 752.25kcal
  • Fat: 42.23g
  • Saturated Fat: 5.96g
  • Trans Fat: 0.22g
  • Monounsaturated Fat: 20.05g
  • Polyunsaturated Fat: 13.25g
  • Carbohydrates: 67.64g
  • Fiber: 23.24g
  • Sugar: 10.67g
  • Protein: 34.13g
  • Cholesterol: 150.68mg
  • Sodium: 1372.41mg
  • Calcium: 247.75mg
  • Potassium: 2392.41mg
  • Iron: 6.69mg
  • Vitamin A: 986.55µg
  • Vitamin C: 37.49mg
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