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–+ servings
Shrimp and Avocado Salad

Shrimp and Avocado Salad

Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
This tastes just like shrimp taco in salad form! Loaded with tomatoes, corn, black beans, cilantro, avocado and crushed tortilla chips with the very best cilantro lime dressing ever!
5 stars (1 rating)

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • ¼ cup chopped fresh cilantro leaves
  • 1 avocado, halved, peeled, seeded and diced
  • 1 cup tortilla chips, crushed

For the cilantro lime dressing

  • 1 cup loosely packed cilantro, stems removed
  • ½ cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar

Instructions

  • To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
  • To assemble the salad, place romaine lettuce in a large bowl; top with shrimp, tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  • Serve immediately, garnished with tortilla chips, if desired.