Name: Shrimp Taco Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb. peeled and deveined shrimp; 1 teaspoon Kosher salt; 1 teaspoon chili powder; 3/4 teaspoon cumin; 1/2 teaspoon garlic powder; Fresh ground black pepper; 1 1/2 Tablespoons olive oil; 6 cups mixed greens; 1/2 cup black beans; 1/2 pint cherry tomatoes (halved); 1/2 yellow bell pepper (chopped); 1/2 green bell pepper (chopped); 1/4 cup finely chopped red onion; Lime wedge (for serving); 1/4 cup queso fresco; Tortilla strips (for serving); 1 ripe avocado (peeled and pitted); 1/2 cup sour cream; 2 Tablespoons mayonnaise; 1/2 cup packed cilantro; 1 lime (juiced); 1 jalapeno (seeded and roughly chopped); 2 cloves garlic; Salt and pepper (to taste); 2 - 3 Tablespoons water

Jump to Recipe

This fresh and citrusy Shrimp Taco Salad is loaded with black beans, bell peppers, queso fresco, and a creamy avocado dressing.

Packed with protein and make ahead friendly, this is a great recipe to keep on hand for busy weeknights and meal prepped lunches!

A Big, Make Ahead Shrimp Taco Salad

Mixed greens topped with shrimp, tortilla strips, avocado, cheese, and fresh veggies in a white bowl.

Table of Contents

If you’ve been around our site much at all, you know that we love Mexican inspired foods, and also buttery seasoned shrimp!

When we aren’t having shrimp in a Mediterranean-adjacent meal, like Shrimp Bruschetta or Steak and Shrimp Scampi, it is taking the main stage in a Mexican seafood fusion like our Margarita Shrimp Tostadas, Sheet Pan Shrimp Tacos, or this delicious Shrimp Taco Salad.

We don’t believe in wimpy salads in this house and this recipe is no exception. Loaded with seasoned shrimp, veggies, crunchy tortilla strips, cheese, and a creamy avocado dressing, this salad is packed with nutrition, flavor, and texture.

We love that the shrimp is quick cooking, meaning you can have the salad on the table in less than 30 minutes. It’s also gluten free and packed with 30 grams of protein per serving.

You can also use this recipe for meal prepping. Prepare the individual ingredients in advance, then have them at the ready for easy lunches and dinners all week.

Key Ingredients

Shrimp, bell pepper, tomatoes, corn, avocado, greens, red onion, black beans, cilantro, and spices in bowls on a wood background.

Shrimp– I like to use peeled and deveined shrimp for convenience sake. You can use frozen shrimp, just be sure to defrost it before cooking.
Seasonings- Chili powder, cumin, and garlic powder give the shrimp tons of flavor.
Mixed greens– Choose your favorite salad blend or a mix of leaf lettuces.
Veggies– We used bell peppers, red onion, and halved cherry tomatoes.
Beans– Black beans give this salad a protein boost.
Lime– A squeeze of fresh lime brightens up all the veggies.
Queso fresco– This mild, crumbly cheese is perfect for barbacoa tacos, salads, and tostadas.
Tortilla strips– You can buy store bought tortilla strips or make your own using our air fryer tortilla chips recipe.
Avocado Ranch Lime Dressing– This smooth and creamy dressing is full of fresh herbs and citrus.

For a full list of ingredient amounts, visit the recipe card below.

Substitutions and Variations

Swap the shrimp for a white fish like in our Fish Taco Salad Bowls. Cod, tilapia, and mahi mahi are all great choices.
Save time with a store bought salad dressing.
Swap the creamy dressing for a tangy vinaigrette, like in this Marinated Skirt Steak with Summer Salad.
Try the salad with Mexican Grilled Chicken or even Slow Cooker Spicy Pulled Pork.

How to Make Shrimp Taco Salad

Step 1: Saute the shrimp. Season the shrimp, then saute it in a pan over medium heat, about 1-2 minutes on each side.

Creamy avocado dressing shown in a food processor.

Step 2: Make the dressing. Combine the dressing ingredients in a blender or food processor and pulse until smooth. Add enough water to make the dressing pourable.

Seasoned shrimp, tortilla strips, lime, black beans, queso fresco, and mixed greens in a bowl.

Step 3: Toss the salad. Combine the mixed greens with the shrimp, veggies, queso fresco, and tortilla strips. Top with a squeeze of lime juice and drizzle of dressing. Serve.

Shrimp salad with taco fixings and an avocado dressing on top.

Storage and Make Ahead Instructions

We recommend storing leftover shrimp and toppings separate from the greens if possible. Leftovers should keep in the fridge in an airtight container for 2-3 days.
The dressing can be prepared up to 1 week in advance.
To meal prep, make the shrimp and keep it in a container in the fridge for up to 4 days. Add the dressing to the bottom of any lunch containers before adding the remaining ingredients on top.

More Salad Recipes to Try

If you also love a big salad, try these other dinner salad recipes!

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