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Shrimp Salad with Cilantro Dressing

This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 to 2 teaspoons dried cilantro flakes
  • 1 small garlic clove, minced
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 1 teaspoon olive oil
  • 1/2 pound uncooked large shrimp, peeled and deveined
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1 small garlic clove, minced
  • 5 cups chopped hearts of romaine
  • 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


  • In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat.
  • In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.
Nutrition Facts
1 serving: 305 calories, 20g fat (3g saturated fat), 69mg cholesterol, 359mg sodium, 22g carbohydrate (6g sugars, 8g fiber), 15g protein.

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Average Rating:
  • Veronica
    Jul 13, 2015

    Very good, makes a good wrap too. I used a frozen bag of corn/black bean mix.

  • EvelynB
    Jul 1, 2015

    Very good. Had fresh lettuce from the garden.

  • ktype
    Jun 30, 2015

    This was good, but it needed some zip. Will I make it again? Yes, because it was easy.

  • justmbeth
    Mar 2, 2015

    Wonderful light flavor. Dressing was superb. Left out the corn and peas due to family preferences but didn't miss them.

  • jayshouse
    Jan 9, 2015

    This was quite tasty! We had this for dinner and even the meat eating hubby loved it

  • Summy
    Jan 6, 2015

    The shrimp alone was amazing! I only had romaine, red pepper and avocado, and added some chopped jicama...and the salad dressing was so good I will make it many times. I'll bet the corn and peas would make this even better if I'd had any. Sangria sounds like a great drink on the side McbrideDavisvl. :)

  • McbrideDavisvl
    Jan 3, 2015

    Overall a very light dish calorie wise. It was okay. The dressing needed help; too bland for my taste. To spice things up, I added a tablespoon of light ranch dressing. Very pretty salad. The corn, peas and avocado were a nice touch. Sangria goes well, too.

  • madev
    Jan 3, 2015

    No comment left