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Easy Mexican Shrimp Salad Recipe

A vibrant and zesty Mexican-inspired shrimp salad packed with fresh vegetables, bold spices, and a tangy lime dressing. Perfect for a light lunch or dinner, this easy recipe comes together in under 30 minutes and delivers big flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
Salad Base
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, thinly sliced
  • 1 cup corn kernels, fresh or frozen (thawed)
  • 1 avocado, diced avocado, diced
  • 0.25 cup fresh cilantro, chopped
Lime Dressing
  • 0.25 cup fresh lime juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 0.5 tsp honey
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Method
 

Steps
  1. In a small bowl, mix chili powder, cumin, garlic powder, and salt. Toss shrimp with 1 tablespoon olive oil and the spice mixture until evenly coated.
  2. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove from heat and set aside to cool slightly.
  3. In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, corn, avocado, and cilantro.
  4. In a small jar, whisk together lime juice, olive oil, minced garlic, honey, salt, and black pepper until emulsified.
  5. Add cooked shrimp to the salad and drizzle with dressing. Toss gently to combine. Serve immediately.

Notes

For extra heat, add a pinch of cayenne pepper to the shrimp seasoning. This salad is best served fresh but can be stored in the refrigerator for up to 2 hours before serving—add avocado just before eating to prevent browning.