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Shrimp taco salad with cilantro lime dressing topped with avocado and tortilla chips

Creamy Shrimp Taco Salad With Cilantro Lime Dressing

A fresh and easy shrimp taco salad with seasoned seared shrimp, romaine, avocado, black beans, and a creamy blended cilantro lime dressing. Ready in 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients

For the Shrimp
  • 1 lb large shrimp peeled, deveined, patted dry
  • 1.5 tsp taco seasoning
  • 1 tbsp olive oil for cooking
For the Cilantro Lime Dressing
  • 1/2 cup Greek yogurt
  • 3 tbsp lime juice fresh
  • 1/2 cup fresh cilantro packed
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1/4 tsp salt
For the Salad
  • 6 cups romaine lettuce chopped
  • 1 can black beans drained and rinsed, 15 oz
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup crushed tortilla chips for topping

Equipment

  • Skillet
  • Blender
  • Large bowl

Method

  1. Pat the shrimp dry with paper towels, then toss with taco seasoning until evenly coated.
  2. Add all the dressing ingredients to a blender and blend until smooth. Set aside.
  3. Heat a skillet over medium-high heat with a drizzle of olive oil.
  4. Cook the shrimp for 2 minutes per side until pink, curled, and lightly charred on the edges. Remove from heat.
  5. In a large bowl or on a serving platter, layer the chopped romaine, black beans, corn, cherry tomatoes, and sliced avocado.
  6. Add the cooked shrimp on top of the salad.
  7. Drizzle the cilantro lime dressing generously over the top.
  8. Top with crushed tortilla chips and a squeeze of fresh lime juice before serving.

Notes

Pat shrimp dry before seasoning for a better sear. Make the dressing ahead of time — it gets even better after an hour in the fridge.