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–+ servings
A bowl of salad, with shrimp, corn, and avocado.
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4.67 from 3 votes

Shrimp Avocado Salad with Lime Vinaigrette

Avocado Shrimp Salad is a healthy and delicious full meal salad with crisp veggies, succulent shrimp, salty bacon and a tangy cilantro lime vinaigrette.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 4 servings
Author: Kristin Maxwell

Ingredients

Shrimp:

  • 1 pound large raw shrimp peeled and deveined
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Salad:

  • 1 head of Romaine lettuce 5-6 cups chopped and washed
  • 1 cup corn kernels fresh, or canned and drained
  • 6 slices bacon cooked crisp and chopped
  • 3 Roma tomatoes seeded and diced
  • 1 cup cucumber chopped
  • 2 avocados diced

Cilantro Lime Vinaigrette Dressing:

  • 3 limes juiced, about 1/4 cup
  • ¼ cup olive oil
  • 2 garlic cloves minced
  • 1 tablespoon honey or more, to taste
  • 1/4 cup chopped cilantro
  • salt & pepper to taste

Instructions

  • Heat a large nonstick skillet over medium heat and melt butter and olive oil.
  • Season shrimp with salt and pepper. Add shrimp to the pan in a single layer. Cook for about 1 ½-2 minutes per side or until bright pink in color and the tails are just beginning to curl. Transfer to a plate and set aside to cool.
  • Chop lettuce into bite sized pieces. Wash and dry then place into a serving bowl.
  • Add corn, bacon, tomatoes and cucumber. Toss with the lettuce.
  • Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well. Season with salt and pepper to taste.
  • Add shrimp to the salad and toss salad with half of the salad dressing. Add more dressing as desired. Chop avocado and add to the salad last.
  • Enjoy immediately.

Notes

Do not add salad dressing until you are ready to serve. If you do not plan on eating the whole salad, reserve without dressing.
Salad can be made ahead of time as long as ingredients are store separately. Do not cut the avocado in advance.
As a meal, this salad will serve 4-6 people. As part of a buffet of dishes, it could serve more. 

Nutrition

Calories: 667kcal | Carbohydrates: 29g | Protein: 32g | Fat: 50g | Saturated Fat: 11g | Cholesterol: 315mg | Sodium: 1214mg | Potassium: 924mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1366IU | Vitamin C: 38mg | Calcium: 205mg | Iron: 4mg

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