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How To Make A Mexican Shrimp Healthy Taco Salad

Shrimp Taco Salad

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Created by Mariam E.
Mexican Shrimp Taco Salad is a healthy way to satisfy your taco cravings!  This is a wonderful combination of spicy sautéed shrimp, healthy leafy greens, classic taco toppings, and a light lime dressing.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer
Cuisine American, Mexican
Servings 2 servings


  • 1 tsp olive oil
  • 1/2 lb large shrimp peeled and deveined
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper


  • 1/4 cup olive oil
  • 1 Tbsp soy sauce
  • 1 Tbsp agave
  • 1 tsp lime juice
  • 1 garlic clove minced
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes


  • 2 cups leafy romaine chopped
  • 1/2 cup black beans drained
  • 1/2 cup corn kernels removed from cob
  • 1 cup halved grape tomatoes
  • 1 avocado pitted, peeled and cubed
  • 1/2 red onion diced
  • Crumbled queso fresco
  • Blue corn tortilla chips
  • Lime wedges
  • Garnish: freshly chopped cilantro


  • In a small bowl, whisk together all ingredients except for the olive oil for the dressing. Slowly drizzle in olive oil while whisking the mixture, until well-combined.
  • Set aside.
  • In a medium bowl, combine garlic powder, chili powder, and black pepper. Add shrimp and toss to combine.
  • In a medium skillet, heat 1 tsp olive oil over medium-high heat. Cook shrimp, approximately 1 to 2 minutes per side, until cooked through and pink. Remove from heat.
  • To assemble the salad, add lettuce, black beans, corn, and tomatoes to a large bowl.
  • Toss to combine. Divide salad between two bowls or plates evenly. Top each plate with half the shrimp, half the cubed avocado and drizzle over the dressing as desired.
  • Serve with blue corn tortillas and garnish with freshly chopped cilantro, queso fresco, and lime wedges.


  1. Take care not to overcook the shrimp. They only take a couple of minutes a side to cook through. If you overcook them, they can become quite chewy.
  2. Make it your own! These are my favorite ingredients to use, but you can mix and match the ingredients to what's in season or what you have in your fridge!
  3. Make the dressing ahead of time. It will keep well in the fridge for up to a week and is great on so many other salads.


Serving: 2g | Calories: 933kcal | Carbohydrates: 84.3g | Protein: 42.7g | Fat: 52.3g | Saturated Fat: 10.4g | Cholesterol: 172mg | Sodium: 775mg | Fiber: 20.1g | Sugar: 9g
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