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Mexican Shrimp Salad: Mexican shrimp salad with avocado — Salads recipe | AfoodrinkSalads

Mexican Shrimp Salad

This colorful Mexican-inspired shrimp salad is crisp, creamy, tangy, and filling without feeling heavy. Chili-lime shrimp, black beans, corn, avocado, and a quick lime dressing make it a fresh meal for warm days or easy

Total time
30 min
Yield
4 servings
Difficulty
Easy

Prep 25mCook 5mMexicanSalads

Mexican shrimp salad is the kind of meal that feels bright and generous. You get juicy shrimp, crunchy romaine, sweet corn, creamy avocado, black beans, tomatoes, cilantro, and a lime dressing that pulls everything together.

This recipe is Mexican-inspired rather than strictly traditional. The flavors come from lime, chili powder, cumin, jalapeño, cotija, and fresh herbs, all ingredients that make a simple salad taste lively.

Serve it as a main-course salad with tortilla chips on the side, or tuck it into warm tortillas for an easy shrimp taco-style dinner.

01What you'll need

Ingredients

20 items · 4 servings

  • 1 pound large raw shrimp, peeled and deveined, tails removed
  • 1 teaspoon olive oil, for cooking the shrimp
  • 1 teaspoon chili powder, divided
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon fine sea salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil, for the dressing
  • 1 tablespoon fresh orange juice
  • 1 teaspoon honey
  • 1 small garlic clove, finely grated or minced
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels, thawed if frozen or drained if canned
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • 1 medium avocado, diced
  • 1/2 cup diced red onion
  • 1 small jalapeño, seeded and finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese

02How to make it

Step-by-step

  1. 1. Mix the dressing

    In a small bowl or jar, combine the lime juice, 2 tablespoons olive oil, orange juice, honey, garlic, 1/2 teaspoon chili powder, 1/2 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Whisk or shake until the dressing looks blended. Set it aside while you cook the shrimp.

  2. 2. Season the shrimp

    Pat the shrimp dry with paper towels. Dry shrimp browns better and cooks more evenly. In a medium bowl, toss the shrimp with 1 teaspoon olive oil, the remaining 1/2 teaspoon chili powder, cumin, the remaining 1/4 teaspoon salt, and the remaining 1/8 teaspoon black pepper.

  3. 3. Cook the shrimp

    Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2 to 3 minutes per side, until the shrimp turn pink, opaque, and curl into a loose C shape. Shrimp are done when they reach 145°F in the thickest part.

  4. 4. Cool the shrimp briefly

    Transfer the cooked shrimp to a plate and let them cool for 5 to 10 minutes. They can be warm, but they should not be piping hot when they hit the lettuce, or the greens may wilt.

  5. 5. Build the salad base

    In a large salad bowl, combine the romaine, tomatoes, corn, black beans, avocado, red onion, jalapeño, and cilantro. Use a bowl with plenty of room so you can toss without crushing the avocado.

  6. 6. Dress the salad

    Pour about two-thirds of the dressing over the salad and toss gently. Taste a bite, then add more dressing as needed. If your lime is very tart, a tiny extra drizzle of honey can soften the edge.

  7. 7. Add the shrimp and cheese

    Arrange the shrimp over the salad, then sprinkle with the cotija cheese. Serve right away, with extra lime wedges or tortilla chips if you like.

03From our kitchen

Cook's tips

  • Make-ahead: Cook the shrimp and mix the dressing up to 1 day ahead. Store them separately in the refrigerator. Chop the vegetables a few hours ahead, but cut the avocado just before serving so it stays green.
  • Storage: Once dressed, this salad is best the day it is made. Leftovers can be refrigerated for up to 1 day, but the romaine will soften. For better leftovers, store the dressing, shrimp, and salad base in separate containers.
  • Shrimp swap: You can use cooked shrimp to save time. Pat it dry, toss with the chili powder, cumin, salt, pepper, and a small drizzle of oil, then add it cold or briefly warm it in a skillet for 1 minute.
  • Cheese swap: Cotija is salty and crumbly. If you cannot find it, use feta, queso fresco, or leave the cheese out for a dairy-free salad.
  • Bean and corn options: Pinto beans work in place of black beans. Grilled corn adds a smoky flavor, but canned or frozen corn is practical and works well.
  • Heat level: For a mild salad, remove all jalapeño seeds and white ribs. For more heat, leave in some seeds or add a pinch of cayenne to the dressing.

Cook's note

Rinsing canned beans lowers some of the sodium and keeps the salad from tasting canned. If you use regular salted beans, taste before adding extra salt to the dressing.

04Frequently asked

Questions & answers

Can I make Mexican shrimp salad with frozen shrimp?

Yes. Thaw frozen shrimp overnight in the refrigerator, or place the sealed bag in a bowl of cold water until thawed. Pat the shrimp very dry before seasoning so they sear instead of steam.

Can I grill the shrimp instead of cooking it in a skillet?

Yes. Thread the seasoned shrimp onto skewers and grill over medium-high heat for about 2 minutes per side. They are ready when pink, opaque, and cooked to 145°F.

Is this salad spicy?

It is mildly spicy as written. The jalapeño adds a little heat, while the avocado, beans, and corn keep it balanced. Remove the jalapeño for a milder version.

What can I serve with Mexican shrimp salad?

It is filling on its own, but tortilla chips, warm corn tortillas, cilantro-lime rice, or a simple cup of soup all work well on the side.

Can I use bottled lime juice?

Fresh lime juice tastes brighter and is worth using here. Bottled lime juice can taste flat or bitter, but it will work in a pinch. Taste the dressing and adjust with a little honey or orange juice if needed.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories386

% Daily Value*

Total Fat17 g
22%
Saturated Fat4 g
20%
Cholesterol189 mg
63%
Sodium786 mg
34%
Total Carbohydrate31 g
11%
Dietary Fiber11 g
39%
Total Sugars7 g
Protein32 g
64%
Vitamin D0.2 mcg
1%
Calcium193 mg
15%
Iron3 mg
17%
Potassium1117 mg
24%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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