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Shrimp and Avocado Taco Salad

2 servings

"This meal is light and refreshing with a shrimp marinade that doubles as the salad dressing." Kristin Porter of External Site

See the recipe


  • ⅓ cup packed cilantro leaves, roughly chopped
  • ½ pound jumbo shrimp, peeled and deveined
  • ¼ cup fresh lime juice
  • ¼ cup extra virgin olive oil 
  • 1 Tablespoon honey
  • ½ teaspoon chili powder
  • Salt and pepper
  • 10 ounces chopped romaine lettuce
  • ½ cup shredded red cabbage
  • 1 avocado, chopped
  • Coarse sea salt (optional)
  • ½ cup grape or cherry tomatoes, halved
  • Blue corn tortilla chips, gluten free, crushed


Combine the first six ingredients in a food processor or blender, then process until smooth. Place shrimp in a plastic bag then add 3 tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer). Reserve remaining dressing for salad dressing. 

After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard remaining marinade. 

Divide lettuce and red cabbage between plates. Top with avocados, tomatoes, sauteed shrimp, and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve.

Photography, recipe and video provided by External Site

Nutrition Per Serving

  • 275 calories
  • 21g fat (3g saturated fat)
  • 86mg cholesterol
  • 94mg sodium
  • 13g carbohydrate
  • 6g sugar
  • 5g fiber
  • 14g protein