Zesty shrimp on a bed of shredded cabbage, sliced avocado, and topped with crunchy fried tortilla strips, all drizzled with a tangy lime crema and finished with fresh cilantro — this is a delicious Shrimp Taco Salad!
I’m starting the year with this Shrimp Taco Salad—one of my own creations and a recipe I’m proud of.
Many of us set goals for the new year, and feeling healthier often tops the list. Eating well makes everything else easier, and this salad is a bright, satisfying way to do that.
To me, a dish that includes vegetables or fruit qualifies as healthy. With the cabbage, avocado, and lime in this salad, I’m calling it nutritious (and delicious).
Over the holidays I hosted a Mexican-themed dinner with friends. About an hour before the party I decided I wanted a salad to round out the menu. With no time to run to the store, I looked at what I had on hand and realized I had all the ingredients for shrimp tacos—so why not build a salad instead?
I improvised quickly and, to my relief, the dish was a hit. The plates were emptied and guests even went back for seconds.
How To Make Shrimp Taco Salad
Start with the shrimp. Use 1/2 pound of large raw shrimp (31–40 count), tails on. Thaw, rinse, and remove the tails. Cut each shrimp into 2–3 bite-sized pieces and place them in a large zip-top bag.
Add 1 tablespoon olive oil, juice of 1/2 lime, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, 1/8 teaspoon onion salt, one minced garlic clove, a dash of coarse black pepper, and a dash of cayenne. Seal the bag and let the shrimp marinate at least 30 minutes and up to 4 hours.
Salad dressing
While the shrimp marinates, make the avocado-lime crema. In a bowl or blender combine 3/4 cup sour cream, 1/2 to 1 ripe avocado (use 1/2 avocado for the dressing and reserve the other half for topping), juice of one lime, about 2 tablespoons chopped cilantro, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and a dash of cayenne, salt, and pepper. Blend until smooth and refrigerate until serving.
TIP: Prep everything before you cook the shrimp. Have diced avocado, lime wedges, thinly sliced green onions, and chopped cilantro ready, and arrange a bed of thinly sliced cabbage on your serving platter.
For the crunchy topping, cut 6–8 white corn tortillas into thin strips and fry them in about 1/2 inch of hot vegetable oil until crisp. Drain on paper towels and sprinkle with salt. If you prefer, pre-made tortilla strips from the grocery store work equally well.
Cooking Shrimp
Heat a medium skillet over medium-high heat. Add the marinated shrimp and pour in any remaining marinade. Cook hot and fast, stirring constantly—shrimp cook quickly. Remove from heat as soon as the shrimp turn pink and are no longer translucent to avoid toughness.
When the shrimp are cooked through, pour everything, including the flavorful juices, over the bed of sliced cabbage on your serving platter.
Final Touches
Top the shrimp and cabbage with diced avocado, about 1/2 cup thinly grated Monterey Jack cheese, chopped cilantro, and thinly sliced green onions. Drizzle the avocado-lime crema over the salad, scatter the fried tortilla strips on top, and arrange lime wedges around the platter.
This salad is light, refreshing, and full of contrasting textures: tender shrimp, crisp cabbage, creamy avocado dressing, and crunchy tortilla strips. The cabbage soaks up the shrimp juices, adding flavor throughout.
Serve immediately for the best texture and temperature. It’s perfect for lunch or dinner and makes a great centerpiece for a Mexican-themed meal.
Next time you’re planning a Mexican dinner or want a fresh new salad, give this Shrimp Taco Salad a try. It’s flavorful, satisfying, and simple enough for a weeknight yet pretty enough for guests.
Great Salad Recipes
- Grilled Chicken Classic Cobb Salad
- Grilled Salmon Peach Salad
- Steak Fajita Taco Salad
- B.L.T. Salad with Fresh Basil Dressing
- Blue Cheese Pear Salad
- Perfect Summer Fruit Salad
Have a fantastic day—go write a great page in your book of life! Hugs and love from my nest to yours.
Printable Recipe Card
Shrimp Taco Salad
Pin Recipe
Ingredients
- 1/2 package thinly sliced cabbage
- 1/2 pound 31–40 raw shrimp, tail on, cut into bite-size pieces, tails removed
- Juice of 1/2 lime
- 1 Tablespoon olive oil
- 1 1/2 Tablespoons chopped cilantro
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/8 tsp onion salt
- Dash coarse black pepper
- Dash cayenne pepper
- 1 minced garlic clove
- 6–8 white corn tortillas, sliced thinly (or one package thin tortilla strips)
- Oil for frying tortilla strips (if making fresh)
- 1 lime, sliced into wedges
- 1 large ripe avocado, diced
- 1/2 cup thinly grated Monterey Jack cheese
- 3 thinly chopped green onions
- Additional chopped cilantro
Dressing
- 3/4 cup sour cream
- 1/2 ripe avocado (or 1 if you prefer a richer dressing)
- Juice from one lime
- 2 Tablespoons chopped cilantro
- 1/4 tsp cumin
- 1/4 tsp chili powder
- Dash cayenne pepper
- Dash salt and pepper
Instructions
- Place shrimp, olive oil, lime juice, spices, and garlic into a zip-top bag and marinate 30 minutes to 4 hours.
- Prepare diced avocado, tortilla strips, grated cheese, lime wedges, chopped green onions, and chopped cilantro.
While shrimp is marinating, make dressing:
- Combine all dressing ingredients in a bowl or blender and mix until smooth. Keep chilled until serving.
- Heat a medium skillet over medium-high heat. Add the shrimp and marinade and cook quickly, stirring constantly, until shrimp are pink and no longer translucent.
- Pour the shrimp and hot marinade over the bed of sliced cabbage.
- Top with cheese, diced avocado, chopped cilantro, and green onions. Drizzle with dressing and finish with tortilla strips and lime wedges.
- Serve immediately.