Shrimp and Avocado Taco Salad Recipe - 20-Minute Dinner

You can get this salad on the table in about 20 minutes, and most of that is chopping. One skillet cooks the shrimp. One big bowl holds everything else.

The shrimp get a quick coat of cumin, oregano, garlic powder and chili powder. That spice mix is what makes it taste like a taco instead of a plain shrimp salad. The dressing is just lime juice and salt, which is enough because the avocado brings the creaminess.

It serves four as written. If you're feeding people with big appetites, add a second avocado rather than more lettuce.

Step-by-Step Instructions

1. Heat the skillet

Put a medium skillet over medium-high heat and add the oil. Let it shimmer before the shrimp go in.

2. Season the shrimp

Add the shrimp and sprinkle on 1/2 teaspoon of the salt, the pepper, cumin, oregano, garlic powder and chili powder. Toss so every shrimp gets coated.

3. Cook until pink

Cook about 2 minutes, until the shrimp just start to turn pink. Then pull the pan off the heat. They'll finish cooking in the hot pan.

4. Build the salad

In a large bowl, combine the chopped romaine, the warm shrimp, diced tomatoes, jalapeno if using, red onion, cilantro and avocado.

5. Dress and toss

Add the remaining 1/2 teaspoon salt and the lime juice. Toss gently until everything is coated. Go easy so the avocado stays in chunks.

6. Finish with crunch

Scatter tortilla strips over the top and serve right away.

Variations

• Swap the shrimp for 1 pound of firm white fish cut into chunks. Cook it the same way but give it 3 to 4 minutes.
• Add a can of drained black beans and a cup of corn for a heartier version. You'll want a little extra lime juice.
• Make it a wrap by piling the salad into warm flour tortillas.

How to Store Shrimp and Avocado Taco Salad

Frequently Asked Questions

Shrimp and Avocado Taco Salad Recipe – 20-Minute Dinner

Juicy cumin-spiced shrimp, creamy avocado and crisp romaine tossed in lime juice. A 20-minute taco salad that works for lunch or a light dinner.

15 minPrep time5 minCook time20 minTotal4Servings

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Ingredients

• 2 tablespoons neutral oil
• 1 lb medium shrimp (peeled and deveined)
• 1 teaspoon kosher salt (divided)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder
• ½ teaspoon chili powder
• 1 large head romaine lettuce (chopped)
• 3 tomatoes (diced)
• ½ jalapeño (seeded and finely diced (optional))
• ¼ red onion (finely diced)
• 2 tablespoons minced fresh cilantro
• 1 large avocado (diced)
• 2 tablespoons lime juice (from 1 lime)
• tortilla strip (for garnish)

Instructions

1. 1Heat the skillet — Put a medium skillet over medium-high heat and add the oil. Let it shimmer before the shrimp go in.
2. 2Season the shrimp — Add the shrimp and sprinkle on 1/2 teaspoon of the salt, the pepper, cumin, oregano, garlic powder and chili powder. Toss so every shrimp gets coated.
3. 3Cook until pink — Cook about 2 minutes, until the shrimp just start to turn pink. Then pull the pan off the heat. They'll finish cooking in the hot pan.
4. 4Build the salad — In a large bowl, combine the chopped romaine, the warm shrimp, diced tomatoes, jalapeno if using, red onion, cilantro and avocado.
5. 5Dress and toss — Add the remaining 1/2 teaspoon salt and the lime juice. Toss gently until everything is coated. Go easy so the avocado stays in chunks.
6. 6Finish with crunch — Scatter tortilla strips over the top and serve right away.

Cook's note: Medium shrimp cook in about 2 minutes, so have your bowl of chopped vegetables ready before you turn on the stove. The whole thing moves fast at the end.

Servings: 4

Cuisine: Mexican-American

Course: Salad

RecipesCooker15 minutes5 minutes20 minutes

Written by Darnell
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.