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

Shrimp Taco Salad

This fresh and crunchy Shrimp Taco Salad is loaded with black beans, bell peppers, queso fresco, and a creamy avocado dressing. This 30 minute meal is perfect for meal prepping!
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 423kcal

Ingredients
 

For the shrimp:

  • 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

For the salad:

  • 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)

For the dressing:

  • 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

Instructions

For the shrimp:

  • In a small bowl, whisk together the salt, chili powder, cumin, garlic powder, and black pepper. Toss the shrimp with the spice mixture.
  • Heat the oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes or until pink. Flip and then cook an additional 1-2 minutes until both sides are pink and opaque. Remove the shrimp to a plate.

For the dressing:

  • Place the avocado, sour cream, mayo, cilantro, lime juice, jalapeno, and garlic in a food processor or blender and pulse until smooth. Season to taste with salt and pepper. Add enough water to get the dressing to a pourable consistency.

For the salads:

  • To assemble, toss the greens, black beans, cherry tomatoes, bell peppers, and onion in a large bowl. Squeeze the lime over top all the veggies and sprinkle with Kosher salt. Add the shrimp, cheese, and tortilla strips and toss with the avocado dressing. Serve.

Notes

  • Leftover shrimp will keep in the fridge in a sealed container for up to 4 days.
  • The dressing can be made up to 1 week in advance and stored in the fridge.
  • Feel free to swap the shrimp for a white fish or Mexican Chicken.
Course Salads
Cuisine Mexican
Keyword shrimp taco salad, taco salad

Nutrition

Calories: 423kcal | Carbohydrates: 21g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 208mg | Sodium: 865mg | Potassium: 1034mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1710IU | Vitamin C: 83mg | Calcium: 193mg | Iron: 3mg
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