Zesty Mexican Shrimp Salad with Avocado and Lime

Why you’ll love this salad

1. Fast and simple. From prep to plate in about 20 minutes, this salad is a go-to when time is short but you still want something satisfying and wholesome.
2. Balanced textures and flavors. Creamy avocado and dressing contrast with crunchy romaine and sweet corn, while the fajita-seasoned shrimp add savory, slightly smoky notes for a well-rounded bite.
3. Diet-friendly. Naturally gluten-free and dairy-free (when using the avocado lime dressing), this meal works well for a variety of dietary needs without sacrificing flavor.

Ingredients

Below are the ingredients recommended for this Mexican Shrimp Salad and notes on how each contributes to the overall dish. For exact measurements, see the recipe card further down the page at the recipe anchor.

• Romaine lettuce – provides a crisp, sturdy base. You’ll want about 8 cups chopped (roughly 2 romaine hearts).
• Avocado lime dressing – a creamy, tangy dressing that ties the salad together. Homemade dressing brightens the flavors, but a similar store-bought dressing can work in a pinch.
• Red onion – adds a sharp, crunchy bite; finely dice for the best texture.
• Black beans – for protein, fiber, and a soft, earthy contrast to the crunchy greens.
• Corn – canned and rinsed kernels add a sweet pop. For a smoky touch, quickly char canned or fresh corn in a hot skillet or use grilled corn scraped off the cob.
• Roma tomato – firm and low in water, dice for a fresh, juicy burst without making the salad watery.
• Avocado – creamy richness that complements the shrimp and dressing. Dice or slice just before serving to avoid browning.
• Shrimp – large, peeled, deveined shrimp work best for a balanced bite. Aim for shrimp that cook quickly and are easy to eat in one or two bites.
• Fajita seasoning – a smoky, savory blend that flavors the shrimp; use a store-bought mix or a simple homemade blend with cumin, paprika, garlic powder, chili powder, oregano, and salt.
• Lime juice – fresh lime brightens the shrimp and dressing; fresh juice is recommended for the best flavor.
• Olive oil – for cooking the shrimp. A neutral oil or avocado oil works as well if preferred.

Optional additions: add crunchy tortilla strips, sliced jalapeño for heat, or a drizzle of your favorite hot sauce for an extra kick. Toasted pepitas or chopped cilantro also make great garnishes.

Instructions

1. Dress the lettuce and assemble the salad. In a large bowl, toss the chopped romaine with the avocado lime dressing until evenly coated. Divide the dressed lettuce among four serving bowls and top each portion with diced red onion, black beans, corn, diced tomato, and diced avocado.
2. Season and cook the shrimp. Place peeled and deveined shrimp in a bowl with fajita seasoning and lime juice, tossing to coat. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasoned shrimp and cook about 2 minutes per side, until opaque and just cooked through. Remove from the skillet and arrange the shrimp on top of each salad.

More salad recipes

Looking for additional salads to keep dinner interesting? Here are a few other hearty salads that make great lunches or weeknight meals:

BBQ Chicken Salad

Cobb Salad

Whole30 Turkey Taco Salad

Fuji Apple Chicken Salad (Panera Bread Copycat)

Mexican Shrimp Salad