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–+ servings
Sabrina Hermes

Salsa Shrimp Salad with Avocado will Delight Your Taste Buds!

A refreshing and flavorful Salsa Shrimp Salad with Avocado that combines shrimp, fresh vegetables, and a zesty dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup cherry tomatoes halved
  • 1 cup corn fresh or canned
  • 1 cup black beans rinsed and drained
  • 1 avocado diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime
  • 1/2 teaspoon hot sauce optional
  • 4 cups mixed salad greens

Method
 

  1. In a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper until evenly coated.
  2. Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and let cool slightly.
  3. In a separate bowl, combine cherry tomatoes, corn, black beans, avocado, red onion, cilantro, lime juice, and hot sauce (if using). Gently mix to combine.
  4. On a serving platter or individual bowls, layer the mixed salad greens. Top with the shrimp and the salsa mixture.
  5. Serve immediately, or chill in the refrigerator for up to 30 minutes before serving for a refreshing dish.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 16gCholesterol: 150mgSodium: 500mgFiber: 6gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños to the salsa mixture.
  • Substitute grilled chicken or tofu for shrimp for a different protein option.

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