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    Shrimp and Avocado Taco Salad

    Shrimp and Avocado Taco Salad


    for 4 servings

    2 tablespoons oil

    1 lb medium shrimp, peeled and deveined (455 g)

    1 large head romaine lettuce, chopped

    4 tomatoes, diced

    ½ jalapeño, deseeded and finely diced, optional

    ¼ red onion, finely diced

    2 tablespoons fresh cilantro, minced

    1 large avocado, diced

    ½ teaspoon salt

    2 tablespoons lime juice, or 1 lime


    ½ teaspoon salt

    ½ teaspoon black pepper

    1 teaspoon ground cumin

    1 teaspoon dried oregano

    ¼ teaspoon garlic powder

    ½ teaspoon chili powder


    1. Heat the oil in a skillet over medium-high heat.

    2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.

    3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.

    4. Serve with tortilla strips, if desired.

    5. Enjoy!