Chipotle Shrimp Taco Salad

Taco salad combines two of my favorite things, and this chipotle shrimp version is not to be missed! You guys were loving this recipe on Snapchat Tuesday night so here it is…and if you love this, you definitely need to check out my spicy shrimp taco recipe for when a salad just won’t cut it.

shrimp taco salad

Topped with a generous helping of cilantro avocado dressing, of course!

We’ve had a couple of 80 degree days in Dallas lately, so a salad with spicy shrimp and refreshing avocado and herb dressing was calling my name this week. And, this dish is pretty easy to throw together. I typically make the cilantro avocado dressing a day or two in advance and use it in as many lunches and dinners as possible because it is amazing. This week, I saved some extra dressing and made a loaded sweet potato with peppers, black beans and feta.

You’ll need:

For the cilantro avocado dressing:

  • 1 ripe avocado
  • 1 bunch cilantro
  • 1/2 – 1 cup of water
  • 2-3 cloves garlic, peeled
  • two limes, juice and zest
  • 1 tsp crushed red pepper flakes
  • Sea salt and freshly ground black pepper

For the shrimp taco salad:

  • 1/2 lb. wild caught jumbo shrimp, peeled, deveined, tails removed
  • 1 package taco seasoning
  • 1/2 tsp ground chipotle pepper powder
  • 1 head cabbage, romaine, or greens of choice, chopped
  • 1/2 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 can corn
  • 1 can black beans
  • 1 tsp cumin
  • 1 tbsp chili oil
  • 2 tbsp EVOO


  1. Get your bowls ready. I like to use several bowls for this recipe to separate the shrimp, lettuce/dressing mixture, beans/corn, and sautéed veggies. Combine shrimp, chili oil, taco seasoning and chipotle pepper powder in a small bowl. Set aside and allow flavors to marinate.
  2. Make your cilantro avocado dressing. Combine all dressing ingredients in a high powered blender and combine, adding water until you reach your desired consistency. Set aside.
  3. Drain and rinse corn and black beans, and combine. Set aside until ready to assemble the salads.
  4. Heat EVOO in a skillet over medium heat. Add onions and bell peppers and season with cumin. Sauté until onion is translucent and remove veggies from skillet.
  5. Add more EVOO to skillet and cook shrimp for a minute or so on each side, until cooked through. Remove from heat.
  6. Combine chopped greens with cilantro avocado dressing, reserving some dressing for topping salads.
  7. Assemble! Distribute dressed greens onto two plates, add sauteed veggies, corn and black bean mixture, and shrimp. Drizzle with dressing and serve!

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