Shrimp taco salad with cilantro lime dressing is a fresh, flavorful meal that’s perfect for a quick lunch or dinner. Juicy shrimp are seasoned with smoky spices, then seared until tender and chopped into bite-sized pieces. A creamy, zesty dressing made with avocado, lime, and cilantro ties everything together. The salad is loaded with crunchy veggies, sweet corn, black beans, and served with chips for a fun and satisfying bite.
Shrimp is one of my favorite protein sources. For more yummy shrimp recipes try my hot honey shrimp tacos or my mediterranean shrimp tacos.
For more delicious summer salad recipes try my halloumi chopped salad, crispy rice tuna salad, or my za'atar white bean salad.
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Why you'll love this recipe
- It’s packed with fresh, vibrant flavors that make every bite exciting.
- It combines protein-rich shrimp with nutrient-dense veggies for a satisfying, balanced meal.
- The creamy avocado-cilantro dressing ties everything together with a zesty, herby finish.
- No long complicated recipe here: it’s quick and easy to make, perfect for busy weeknights or meal prep.
- It’s versatile enough to enjoy on its own or scooped up with your favorite crunchy chips.
Ingredients for no lettuce shrimp taco salad
- Shrimp – The main protein of the salad, providing a meaty, satisfying texture and flavor.
- Salt – Enhances the natural flavor of the shrimp and salad while helping tenderize the shrimp during marination.
- Black Pepper – Adds a mild, earthy heat to balance out the flavors.
- Chipotle Powder – Brings a smoky, slightly spicy depth that complements the shrimp and dressing.
- Cumin – Adds a warm, nutty, and earthy flavor throughout the dish.
- Lime Juice – Brightens the salad and dressing with a fresh, zesty kick while also tenderizing the shrimp.
- Chili Powder – Provides a gentle heat and vibrant color to the shrimp.
- Butter or Oil – Used to sear the shrimp, adding richness and helping develop a slightly crispy texture.
- Olive Oil – Forms the creamy base of the dressing, adding richness and binding the ingredients.
- Cilantro – Delivers a fresh, herby note that keeps the salad bright and vibrant.
- Avocado – Creates a creamy, silky texture in the dressing while adding healthy fats.
- Jalapeño or Jalapeño Powder – Offers an optional spicy kick with a touch of peppery flavor.
- Cherry Tomatoes – Add juicy sweetness and a refreshing burst of flavor.
- Bell or Sweet Peppers – Provide crunch, natural sweetness, and extra color to the salad.
- Corn – Contributes a sweet, summery flavor and a tender bite.
- Black Beans – Bring heartiness, extra protein, and fiber to make the salad more filling.
- Water (optional) – Adjusts the dressing’s thickness to your liking without diluting flavor.
- Chips – Add crunch and a salty balance; perfect for scooping or eating alongside the salad.
See the recipe card for full information on ingredients and quantities.
Substitutions
- cilantro - basil or parsley would be a good substitute.
- shrimp - you could substitute chicken or steak. For a vegan option use tofu or chickpeas.
- black beans - any beans work here. The only kind I would avoid is giant beans.
Step-by-Step Instructions for
Step 1
Marinate shrimp and then cook them.
Step 2
Blend together dressing.
Step 3
Toss together salad.
Step 4
Serve and enjoy.
Storage instructions
Store leftovers in an airtight container in the fridge for up to 3-4 days. The dressing will brown as it has avocado but this won't affect the taste.
Recipe Pro-Tips
Use frozen shrimp for the freshest shrimp. It is a misconception that non-frozen seafood is fresher. All seafood arrives frozen so grocery stores let it thaw out and therefore it becomes less fresh.
For extra crunch and satisfaction serve this salad with chips. I love Masa Chips as they are thick and don't break - code avocadoskillet gets you 25% off.
Recipe FAQS
Yes, I used frozen shrimp and I actually always recommend using frozen seafood as it is fresher. Just make sure the shrimp is completely thawed when you go to cook it.
Absolutely. The dressing can be made up to 3 days in advance and stored in the fridge. Just give it a good shake or stir before using.
Yes, it will keep good in the fridge for about 3-4 days. Since there is no lettuce it will not get soggy.
Other salads to try
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Shrimp Taco Salad with Cilantro Lime Dressing
Equipment
Ingredients
Shrimp
- ~20-30 small shrimp I used 30 small argentine shrimp, if your shrimp are bigger use 20 shrimp. It is not crucial to be precise here
- 1 teaspoon salt
- pinch black pepper
- 1 teaspoon cumin
- ½ teaspoon chipotle powder omit if you don't like spice
- juice from ½ lime
- ½ teaspoon chili powder
- 1 tablespoon butter or oil
Dressing
- ½ cup olive oil Use code avocadoskillet for 20% off the linked olive oil
- juice from 1 juicy lime
- 1 teaspoon salt
- ½ teaspoon cumin
- ~1 cup cilantro
- ½ medium avocado
- ½ seeded jalapeno or ½ teaspoon jalapeno powder omit if you don't like spice
- pinch black pepper
- 1-2 tablespoons water to thin (optional) adjust to how thick you want your dressing to be
Other salad ingredients
- ~10 oz clamshell cherry tomatoes - quartered
- ~1 cup finely chopped bell or sweet pepper I used 4 tiny peppers of varying colors
- 2 ears corn - husked Add the corn in raw - not cooked
- 1 can black beans - drained
Other ingredients
- chips for serving I like masa chips, code kristi gets you 20% off
Instructions
- Toss together shrimp with all ingredients under shrimp except for the butter. Let sit for 5-10 minutes to marinate.
- Add all dressing ingredients to a food processor or blender, blend until smooth. Set aside.
- Heat butter over medium heat in a skillet. Sear shrimp for 90 seconds - 2 minutes each side, until cooked through. Let shrimp cool for 5 minutes. Roughly chop shrimp. I cut each shrimp into 3 minutes.
- Add all salad ingredients to a bowl along with the shrimp. Toss together with dressing and dig in.
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