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Shrimp & Avocado Salads

This gorgeous shrimp and avocado 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

Ingredients

  • 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
  • CILANTRO VINAIGRETTE:
  • 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

Directions

  • 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.
  • In a large bowl, combine the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.

Shrimp & Avocado Salad Tips

What are other shrimp and avocado recipes?

There are many other great shrimp and avocado recipes, including salsa, nachos and mojo.

What are other good summer salads?

There are many other good summer salads! Check out our collection of every summer salad you’ll ever need.

What should I serve with shrimp and avocado salad?

You can serve Shrimp and Avocado Salads with slices of crusty baguette, or make it more of a meal by pairing with black bean soup or tomato soup. Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
1 serving: 489 calories, 35g fat (5g saturated fat), 138mg cholesterol, 638mg sodium, 24g carbohydrate (7g sugars, 8g fiber), 24g protein.

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Reviews

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Average Rating:
  • KarenKeefe
    Feb 15, 2017

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

  • juicyfruit007
    Jan 25, 2016

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

  • ejt325
    Oct 29, 2014

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

  • samoanjoy
    Aug 7, 2014

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

  • justmbeth
    Aug 18, 2013

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

  • mkfrazier
    Dec 30, 2011

    No comment left

  • scrapo
    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!

  • ma_spain
    Jun 3, 2010

    No comment left

  • cthrelfall
    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
    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...