Shrimp & Avocado Salads Recipe
Shrimp & Avocado Salads Recipe photo by Taste of Home
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Shrimp & Avocado Salads Recipe

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This gorgeous salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 small garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 teaspoons olive oil
  • 5 cups hearts of romaine salad mix
  • 1 cup fresh or frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped sweet red pepper
  • 1 medium ripe avocado, peeled and thinly sliced
  • 7 tablespoons olive oil
  • 1/4 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 1-1/2 teaspoons sugar
  • 1 small garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving: 489 calories, 35g fat (5g saturated fat), 138mg cholesterol, 638mg sodium, 24g carbohydrate (7g sugars, 8g fiber), 24g protein.


  1. In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.
  2. In a large bowl, combine the romaine, corn, peas and red pepper; divide among four serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads. Yield: 4 servings.
Originally published as Shrimp & Avocado Salads in Simple & Delicious May 2010, p26

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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KarenKeefe User ID: 2062961 261380
Reviewed Feb. 15, 2017

"Delicious light dish! Replaced peas with red pepper. Great for lunch or dinner!"

juicyfruit007 User ID: 1404522 242572
Reviewed Jan. 25, 2016

"This was good. And the peas were drowned out by the corn so I didn't even notice them. :)"

ejt325 User ID: 4790999 79707
Reviewed Oct. 29, 2014

"Loved the salad but would make a few changes to the dressing."

samoanjoy User ID: 2463701 67664
Reviewed Aug. 7, 2014

"Made without the peas & corn & it was still delicious."

justmbeth User ID: 1196484 80775
Reviewed Aug. 18, 2013

"Left out the corn and peas but thought it was fantastic!"

scrapo User ID: 2908723 156723
Reviewed Aug. 26, 2011

"Delicious! I also added some chopped red onion, a tiny bit of mexi-cheese blend and crushed tortilla chips. We didn't have any fresh cilantro on hand so I used some basil and parsley still delicious!"

cthrelfall User ID: 3751140 67654
Reviewed May. 3, 2010

"A.Ma.Zing. This is an awesome salad. My sister, who doesn't like shrimp, tried it, loved it, and is planning to make it herself! A DEFINITE do-again-er. :)"

diligentfrog User ID: 569604 157390
Reviewed Apr. 26, 2010

"I made this salad this weekend for our "Girls Luncheon." Everyone loved it. The shrimp is fantastic... and would even taste good alone or with rice if you didn't want it with the salad..."

cindysizemore User ID: 4762482 80773
Reviewed Apr. 19, 2010

"Fresh and wonderful!! I marinated the shrimp for 1/2 hour in the garlic, salt, chili powder and cumin before cooking. I also used parsley instead of cilantro since we are not cilantro fans here. Turned out amazing, I will definatly serve this again, and again, and again!!"

[email protected] User ID: 3572716 72464
Reviewed Apr. 17, 2010

"The dressing is to die for delicious! And it's very easy and quick to make the meal."

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