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Shrimp and Avocado Taco Salad
Shrimp and Avocado Taco Salad is a delicious salad recipe with a shrimp marinade that doubles as the salad dressing. Fresh, fast, and filling!
Servings 2
Calories 559kcal
Ingredients
For the marinade/salad dressing:
- 1/3 cup packed cilantro leaves
- 1/4 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 1 Tablespoon honey
- 1/2 teaspoon chili powder
- salt and pepper
For the salad:
- 1/2 lb jumbo shrimp peeled and deveined
- 10 oz chopped romaine lettuce
- 1/2 cup shredded red cabbage
- 1/2 cup grape or cherry tomatoes halved
- 1 avocado diced
- coarse sea salt
- blue corn tortilla chips crushed
Instructions
For the marinade/salad dressing:
- Add ingredients to a food processor then process until smooth. Place shrimp in a large ziplock bag or glass container then add 3 Tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer.) Reserve the remaining dressing for the salad dressing.
For the salad:
- Spray a large skillet with extra virgin olive oil or nonstick spray then saute the marinated shrimp for 1-2 minutes a side, or until just barely cooked through. Set shrimp aside to cool slightly. Discard remaining marinade.
- Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauted shrimp, and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve.
Video
Nutrition
Calories: 559kcal | Carbohydrates: 29g | Protein: 20g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 679mg | Potassium: 1173mg | Fiber: 11g | Sugar: 13g | Vitamin A: 13599IU | Vitamin C: 43mg | Calcium: 142mg | Iron: 3mg