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Home Meal Type Salad
5
/5
20 minutes

Honey-Lime Shrimp and Avocado Taco Salad

Dairy Free Dairy-Free Gluten Free Gluten Free Low Carb Low Carb Nut Free Nut Free
Jump to Recipe
By: Denise Bustard7 Comments
Posted: 4/14/16 Updated: 8/28/20

This post may contain affiliate links. Please read our disclosure policy.

Mix up your usual taco salad with this lighter shrimp taco salad version that is packed full of veggies and tossed in a honey-lime dressing! Bonus: ready in under 20 minutes.

A light and fresh shrimp taco salad recipe that is packed full of veggies and tossed in a honey-lime vinaigrette. Ready in 20 minutes!

I was looking through my archives the other day and a surprising fact jumped out at me: I haven't posted a Mexican recipe in a long, long, loooong time. I had the lovely Spiralized Sweet Potato Enchilada Skillet back in February, but before that...September?!?!

This is completely crazy because tortilla chips make up at least 50% of my diet, and the other 50% is guacamole 😉 (KIDDING!)

So I decided that it was time. And this recipe has both tortilla chips and avocado, so that makes me a very happy person.

A light and fresh shrimp taco salad recipe that is packed full of veggies and tossed in a honey-lime vinaigrette. Ready in 20 minutes!

So maaaaybe this isn't exactly the kind of salad you think of when you think of a taco salad.

I think of ground beef. Lettuce. Tortilla chips. Lots of salsa and lots of sour cream.

This is definitely not that salad, and that's a very good thing.

Instead, this shrimp taco salad is packed full of veggies: cabbage, corn, tomatoes, bell peppers, jalapeños, and avocado. And instead of the heavier and dominant taco ground beef flavors, we have lighter and fresh honey-lime shrimp.

A light and fresh shrimp taco salad recipe that is packed full of veggies and tossed in a honey-lime vinaigrette. Ready in 20 minutes!

And the whole thing is tossed in a delicious honey-lime vinaigrette.

You're going to love this part: the vinaigrette does double-duty in this recipe. Not only is it the dressing for the salad, but it is also used as a marinade for the shrimp! That means one less thing to do at 5pm (YAY!).

Once tossed in the dressing, add your tortilla chips. They add a nice saltiness and of course crunchiness to the salad.

This whole recipe is ready in 20 minutes. <--You read that right! If there is one thing that makes me happier than a 30-minute dinner, it is a 20-minute dinner! Thank you, shrimp taco salad!

Happy Thursday, friends! I am back on Saturday, and I'm bringing us a whole bunch of slow cooker chicken dinner recipes. Woo hoo!!

Honey Lime Shirmp Taco Salad

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

overhead shot of honey lime shrimp taco salad

Honey Lime Shrimp and Avocado Taco Salad

5 from 1 vote
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Print Rate
A fresh and light taco salad recipe that is packed full of veggies, topped with honey lime shrimp, and tossed in a honey-lime vinaigrette!
4

Ingredients

Dressing/Marinade:

  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • ¼ cup honey
  • juice of 1 lime
  • ½ teaspoon dijon

Shrimp:

  • 1 lb shrimp deveined & tails removed

Salad:

  • 2 cups purple cabbage chopped
  • 1 cup cherry tomatoes halved
  • 1 cup bell pepper diced
  • 1 jalapeño sliced (optional)
  • 1 cup corn kernels

Additional:

  • 2 avocados cubed
  • nachos

Instructions 

  • Shake together all dressing/marinade ingredients.
  • In a shallow bowl, place the shrimp and ¼ cup of the marinade (reserve the rest as dressing). Toss to coat, and allow to marinate for 15 or so minutes.
  • While shrimp is marinating, prep all salad ingredients. Toss with remaining dressing and divide between 4 bowls.
  • Cook shrimp in a large non-stick pan for 3 minutes per side or until cooked through. Add to the salad along with nachos.

Tips:

This creamy cilantro lime dressing would also be great on this salad
Nutritional Information: excludes nachos

Nutrition Information

Serving: 1/4 batch, Calories: 444kcal, Carbohydrates: 37g, Protein: 27g, Fat: 26g, Saturated Fat: 4g, Cholesterol: 221mg, Sodium: 351mg, Fiber: 7g, Sugar: 22g
Author: Denise Bustard
Course: Dinner
Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
Tag Me On Instagram Rate Recipe

Products used in this recipe:

metal kitchen bowlsblack skillet

More delicious taco salad recipes:

  • Slow Cooker Beer Chicken Taco Salad with Cilantro Vinaigrette from Sweet Peas & Saffron
  • Seasoned Chickpea Taco Salad with Avocado Ranch Dressing from She Likes Food
  • Taco Salad Skillet from Budget Bytes
  • Beef Taco Salad with Homemade Tortilla Bowls from Love and Olive Oil
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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Recipe Rating




  1. Adriana says

    Posted on 2/7/18 at Posted on 2/7/18

    If I wanted to meal prep this as 5 lunches instead of one dinner, do you have any advice for how/when to mix everything together so that things stay fresh in the fridge for a week?

    Reply
    • Denise says

      Posted on 2/11/18 at Posted on 2/11/18

      Hi Adriana! I would try to keep the tortilla chips, dressing, and other ingredients separate until just prior to serving, and I'd only add the avocado fresh as well. Hope you enjoy!

      Reply
  2. Kelly says

    Posted on 4/18/16 at Posted on 4/18/16

    You make the prettiest salads! I love that you made this with shrimp! The colors are just gorgeous!

    Reply
  3. Olivia - Primavera Kitchen says

    Posted on 4/15/16 at Posted on 4/15/16

    Wow what a beautiful and delicious salad. That is such a great idea add tortilla chips in there 😉

    Reply
  4. Andrea @ Cooking with Mamma C says

    Posted on 4/15/16 at Posted on 4/15/16

    Just beautiful colors here, and I actually prefer shrimp in Mexican dishes. You are killing it with your delicious quick meals. Nice job!

    Reply
  5. Danielle says

    Posted on 4/14/16 at Posted on 4/14/16

    Some weeks tortilla chips and guacamole make up most of my diet too 😉 I could definitely use some extra veggies in my life and these taco bowl looks sooooo delicious, Denise!

    Reply
  6. Medha says

    Posted on 4/14/16 at Posted on 4/14/16

    Gorgeous colors here! This taco salad is NOT lacking in flavor- delicious 🙂

    Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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