Shrimp and Avocado Taco Salad

  • Serving Size2


    • 1/3 c packed cilantro leaves, roughly chopped
    • 1/8 c fresh lime juice
    • 1/4 c approved oil
    • 1/2 tsp chili powder
    • Salt and pepper, to taste
    • 1/2 lb wild-caught shrimp, peeled and deveined
    • 10 oz romaine lettuce,chopped
    • 1/2 c shredded red cabbage
    • 1/2 c grape or cherry tomatoes, halved
    • 1 avocado, chopped
    • Coarse sea salt, to taste



    Combine the first 5 ingredients in a food processor or blender then process until smooth.


    Place shrimp in a plastic bag then add 3 T 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 approved oil then sauté 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 then top with avocados, tomatoes, and sautéed shrimp. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve.

    Recipe adapted by: Iowagirleats

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