Shrimp and Avocado Taco Salad

Shrimp and Avocado Taco Salad
Shrimp and Avocado Taco Salad is a delicious gluten-free salad recipe with a shrimp marinade that doubles as the salad dressing. Fresh, easy, and filling!
The experience reminded me that dinner doesn’t have to be complicated to be completely satisfying (because, wowie wow wow, it was!) so I decided to make my own taco salad back at home, Shrimp and Avocado Salad to be exact, to share with you today!
Shrimp are the star of this scrumptious salad because I’ve been craving them for weeks and had a big bag in the freezer to use up. I thawed then marinated them in a simple yet scrumptious mix of extra virgin olive oil, honey, cilantro, lime juice, and chili powder to give them a tangy-chili-sweet-taste. Bonus? The same dressing used to marinate the shrimp is tossed with the salad saving loads of time. I mean, you don’t use the marinade as the dressing because, gross, rather the tangy dressing is divided in half killing two birds with one stone. I’ll take it!

  • 1/3 cup packed cilantro leaves, roughly chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon honey
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2lb jumbo shrimp, peeled and deveined
  • 10oz chopped romaine lettuce
  • 1/2 cup shredded red cabbage
  • 1/2 cup grape or cherry tomatoes, halved
  • 1 avocado, chopped
  • coarse sea salt (optional)
  • blue corn tortilla chips, crushed
  1. Combine the first six ingredients in a food processor or blender then process until smooth. Place shrimp in a plastic bag then add 3 Tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer.) Reserve remaining dressing for salad dressing.
  2. After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard remaining marinade.
  3. Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauteed shrimp, and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve.

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