easy shrimp salad recipe

Mexican Shrimp Salad

Chili-spiced shrimp with black bean and corn salsa and sliced avocado, all served on a bed of greens that's been tossed in a cilantro lime dressing.

Course Salad
Cuisine Mexican
Keyword mexican shrimp salad
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2
Calories 447 kcal
Author Rena


  • 3/4 pound peeled and deveined shrimp
  • 1 tablespoon + 1 teaspoon olive oil divided use
  • 2 tablespoons lime juice divided use
  • 1/2 teaspoon honey
  • salt and pepper to taste
  • 1 teaspoon chili powder
  • 1/2 cup cooked black beans
  • 1/2 cup corn kernels
  • 1 cup diced tomato
  • 1/3 cup chopped cilantro divided use
  • 1/2 avocado thinly sliced
  • 4 cups mixed greens


For the dressing:

  1. Whisk together 1 tablespoon of olive oil, 1 tablespoon of lime juice, 1/2 teaspoon of honey and 2 tablespoons of chopped cilantro. Season to taste with salt and pepper and set aside.

For the black bean salsa:

  1. In a small bowl combine the black beans, corn, tomato, remaining cilantro and remaining tablespoon of lime juice. Season with salt and mix together.
  2. Heat the remaining teaspoon of olive in a large pan over high heat. Sprinkle the shrimp with chili powder and salt and pepper to taste. Place the shrimp in the pan and cook for 2-3 minutes on each side or until shrimp are pink and opaque.

To assemble the salad:

  1. Place the greens in a bowl and toss with the dressing. Place the shrimp, black bean salsa and avocado on top of the greens and serve.
Nutrition Facts
Mexican Shrimp Salad
Amount Per Serving
Calories 447 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Cholesterol 428mg 143%
Sodium 1452mg 61%
Potassium 971mg 28%
Total Carbohydrates 32g 11%
Dietary Fiber 9g 36%
Sugars 6g
Protein 42g 84%
Vitamin A 32%
Vitamin C 57.7%
Calcium 31.2%
Iron 38.2%
* Percent Daily Values are based on a 2000 calorie diet.