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Shrimp & Avocado Salads

Total Time

Prep/Total Time: 25 min.


4 servings

This gorgeous shrimp and avocado salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
Shrimp & Avocado Salads Recipe photo by Taste of Home


  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 small garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 teaspoons olive oil
  • 5 cups hearts of romaine salad mix
  • 1 cup fresh or frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped sweet red pepper
  • 1 medium ripe avocado, peeled and thinly sliced
  • 7 tablespoons olive oil
  • 1/4 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 1-1/2 teaspoons sugar
  • 1 small garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.
  2. In a large bowl, combine the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.

Shrimp & Avocado Salad Tips

What are other shrimp and avocado recipes?

There are many other great shrimp and avocado recipes, including salsa, nachos and mojo.

What are other good summer salads?

There are many other good summer salads! Check out our collection of every summer salad you’ll ever need.

What should I serve with shrimp and avocado salad?

You can serve Shrimp and Avocado Salads with slices of crusty baguette, or make it more of a meal by pairing with black bean soup or tomato soup. Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 serving: 489 calories, 35g fat (5g saturated fat), 138mg cholesterol, 638mg sodium, 24g carbohydrate (7g sugars, 8g fiber), 24g protein.

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