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Shrimp Salad With Avocado Dressing

Stuck in a salad rut? Make this Mexican inspired Shrimp Salad made with herb marinated broiled shrimps on a bed of healthy veggies, black beans, corn and a creamy avocado dressing on top. Serve with corn chips for the real Latin fiesta feel! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 575 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

For the shrimps:
  • 2 lbs fresh or frozen shrimps thawed and uncooked
  • 2 cloves garlic minced
  • 1/2 lime juiced
  • 1/4 cup cilantro and parsley minced
  • 1 pinch chili flakes
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
For the dressing:
  • 1 small avocado
  • 1 tablespoon minced scallions
  • 1 tablespoon minced cilantro
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/2 lime juiced
  • 1 tablespoon sour cream (optional, omit for vegan)
  • 2 tablespoons water (more or less depending on the consistency of your choice)
For the salad:
  • 2 cups Fresh Spinach Leaves
  • 1 large tomato diced
  • 1/2 cup canned black beans
  • 1/2 cup cooked corn kernels
  • 2 scallions roughly chopped
  • 1 small avocado sliced
  • Blue corn chips for serving

Notes

  • Remove the shrimps from the oven when they have turned pink and opaque. Do not overcook your shrimps at all as they turn gummy very quickly.
  • I use blue corn chips for an extra crunch but the chips are totally optional - so are the veggies. I’ve used spinach, chopped tomatoes, canned black beans, cooked corn, avocados, and scallions but you can go for whatever you want.
  • You can make a double batch of avocado dressing and serve it with another salad, baked potatoes or as a nacho dip over the next days.