Mexican Shrimp-and-Avocado Salad with Tortilla Chip

Name: Mexican Shrimp-and-Avocado Salad with Tortilla Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. shrimp; 2 romaine hearts; 2 c. cherry tomatoes; 1 small seedless cucumber; 1/2 c. coarsely chopped cilantro; 1 Hass avocado; 4 oz. tortilla chips; 2 tbsp. reduced-fat sour cream; 2 tbsp. reduced-fat mayonnaise; 2 tbsp. lime juice; 1/2 tsp. lime zest; salt; Freshly ground pepper

Servings: persons

1 lb. shrimp
2 romaine hearts
2 c. cherry tomatoes
1 small seedless cucumber
1/2 c. coarsely chopped cilantro
1 Hass avocado
4 oz. tortilla chips
2 tbsp. reduced-fat sour cream
2 tbsp. reduced-fat mayonnaise
2 tbsp. lime juice
1/2 tsp. lime zest
salt
Freshly ground pepper

1
Bring a saucepan of salted water to a boil.
2
Fill a bowl with ice water.
3
Blanch the shrimp just until white throughout, 3 minutes.
4
Drain and chill the shrimp in the ice water, then drain again and pat dry.
5
Transfer the shrimp to a large bowl.
6
Add the romaine, tomatoes, cucumber, cilantro, avocado, and tortilla chips.
7
In a small bowl, whisk the sour cream with the mayonnaise, lime juice, and lime zest and season with salt and pepper.
8
Pour the dressing over the salad and gently toss to coat.
9
Serve right away.
10
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11
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211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. shrimp, 2 romaine hearts, 2 c. cherry tomatoes, 1 small seedless cucumber, and more.

Yes, Mexican Shrimp-and-Avocado Salad with Tortilla Chips falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Shrimp-and-Avocado Salad with Tortilla Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions