This Mexican Avocado Salad with Grilled Shrimp is the perfect way to have a light and refreshing meal. Easy for summer barbecues, outdoor gatherings, excellent for dinner, and simple to create. Skip those boring old salads and treat your tastebuds to something new. Low carb, gluten free, dairy free, and delicious.
This is a sponsored post for ACME® grocery store.
I love the combination of fresh shrimp and avocado. It's the perfect texture of creamy with the flavor of the shrimp. Topped on a bed of lettuce, eating healthy doesn't get much better than this. There's a reason that recipes like this go viral on TikTok - and you're about to find out why.
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Avocado oil - Avocado oil makes the perfect base for the marinade and dressing.
Fresh cilantro - Using fresh cilantro adds a delicious light and refreshing taste.
Lime juice - Use lime juice from a lime for an added citrus flavor.
Water - Adding water helps to thin the dressing.
Salt - I use kosher salt but sea salt or pink salt are other good choices.
waterfrontBISTRO® Shrimp - I grab the EZ peel shrimp for ease of use. I also prefer using jumbo shrimp for this salad recipe. You do need to thaw and peel the shrimp before marinating and grilling. It is up to you if you want to leave the tails on or remove them.
Romaine lettuce - Perfect for adding a crunch and healthy nutrients.
Signature SELECT® Avocados - Use ripe avocados to enhance the flavor and taste.
Sweet bell pepper - The crunch of the pepper is refreshing and also adds a tad bit of natural sweetness. You can use any color pepper. Red pepper, orange pepper, and yellow peppers are interchangeable.
Tomato - Ripe tomatoes are perfect for salads.
O Organics® Black Beans - Using black beans gives this salad a huge boost of protein.
O Organics Corn® - Canned corn is excellent because it's prepped and ready to add.
How to Make Mexican Avocado Salad with Grilled Shrimp
Step One: Make the dressing and marinade. Combine all the ingredients for the marinade in a small blender or food processor and blend until smooth.
Step Two: Marinate the shrimp by pouring some of the marinade over the shrimp and then gently tossing.
Expert Tip: You need to marinate the shrimp for at least 10 minutes but feel free to prep ahead and let it marinate in the refrigerator for up to 4 hours. This really increases the flavor.
Step Three: Grill the shrimp. They only take a minute or two per side to be fully cooked. When shrimp is done it is pink, translucent, and curls up.
Step Four: Layer the base salad ingredients. Start with the romaine lettuce and then top with the tomatoes, peppers, corn, and black beans.
Step Five: Drizzle on the vinaigrette dressing and then top with avocado and shrimp.
Add cheese - Cheese, please. If you want to add dairy, add some. This avocado salad recipe would be yummy with mozzarella cheese or feta cheese.
Use extra-virgin olive oil - I love avocado oil because of the healthy fat and flavor, but you can use other oils as well. Extra virgin olive oil is a popular choice.
Add fruit - Fruit would be a fun pop of sweetness to add to this salad. Cutting up pineapple and mango would add a tropical taste.
Add more vegetables - The great part about this salad is that you can add more. Chop up a red onion, add in cherry tomatoes or grape tomatoes, dice up a cucumber, or have fun changing it up.
What is the best way to store leftover salad?
If you have leftovers, you're lucky! This means that you'll get to enjoy round two of this yummy salad recipe. To keep it as fresh as possible for as long as possible, you can store it in a mason jar with a lid in the fridge. This is the best way to keep the creamy avocados fresh as well.
Adding in a tablespoon of lemon juice will help the avocados not turn brown.
What foods pair well with this shrimp and avocado salad?
This is where you have options. This salad can be a side dish or a main dish if you make it in a large bowl. You can also serve this with any chicken entree or have it be the star of the show at the next barbecue. Since it's versatile, you have options!
Can you add lime zest?
You bet! Since you're already using lime juice, a little bit of lime zest is perfect. Just zest some of the lime into the marinade for added citrus flavor.
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Marinade & Dressing
- ¼ cup Signature SELECT® Avocado Oil
- ¼ cup fresh cilantro
- 2 tablespoon lime juice
- 1 tbsp water
- 1 teaspoon salt
- 16 oz waterfrontBISTRO® Shrimp thawed and peeled
- ¼ cup marinade
- 1 head romaine lettuce
- 2 ripe avocados halved and sliced
- 1 sweet bell pepper chopped
- 1 tomato chopped
- ¼ cup O Organics® Black Beans
- ¼ cup O Organics® Whole Kernel Corn
Marinade & Dressing
- Combine the marinade ingredients in a blender. Blend until smooth.
- Add the thawed shrimp to a medium bowl. Add ¼ cup of the marinade and toss to combine. Refrigerate for 30 minutes for the flavors to combine. Save the remaining marinade to use as salad dressing.
- Preheat the grill to high. Grill the shrimp on a grill mat for 1-2 minutes on each side until fully cooked.
- Layer the romaine lettuce on the bottom of a large salad bowl. Top with the peppers, tomatoes, corn, and black beans.
- Drizzle evenly with the remaining dressing. Place the sliced avocado and grilled shrimp on top of the salad and serve.
This post is sponsored by ACME®.