• Lisa Corrigan

Lime Shrimp Taco Salad

I love love love this salad. It's soo easy and soo delicious. It's also super quick - it only takes about 20-25 minutes from start to finish. Plus the lime shrimp makes me feel like I'm on a beach in Mexico or something. So let's get to it! All you need is the following:

  • Romaine lettuce

  • Frozen shrimp (I like to get shrimp that are already tail-free, deveined, and peeled)

  • Key lime shrimp taco skillet sauce from Frontera

  • 1 can corn kernels

  • 1 can black beans

  • 1 cup cherry tomatoes

  • 1 avocado

  • Coconut oil cooking spray

  • Optional: fresh lime juice, tortilla chips, salsa, dressing

The first step is to defrost the shrimp by putting them in a bowl of cold water for about 10-15 minutes.

While I'm waiting for those to defrost, I like to open my cans of corn and beans, cut my cherry tomatoes in half, and slice up my avocado. I also prep a pan by spraying it with coconut oil spray.

Once, the shrimp is defrosted, put it in your pan and cook it on medium-high heat for about 5 minutes, or until they turn pink. Then, add your key lime shrimp taco skillet sauce, stir, and let it simmer on low-medium heat for 1-2 minutes.

Remove your shrimp from the pan, and add your corn. Stir in remaining taco sauce and let the corn and sauce simmer for a couple minutes. Then remove the corn from the pan.

Now you're ready to assemble your salad! Get yourself a big bowl, and dump in your lettuce. Then toss in your shrimp, corn, black beans, tomatoes, and avocado. If you want, squeeze some fresh lime juice over the top. Serve with tortilla chips on the side. I like to get one of the healthy kinds that include whole grains and seeds. Some of my favorites are from Way Better Snacks, Food Should Taste Good, and Simply Balanced.

Then I like to top it all off with either salsa, or this yummy low-cal (only 20 calories per serving!) Green Goddess dressing from Trader Joe's. It's made up of avocado, green onion, cold pressed lemon juice, chives, and basil - so it goes really well with this salad!

Recipe Recap:


  • 1 bag (or 1 head) romaine lettuce

  • 1 12 oz bag frozen shrimp

  • 1 packet key lime shrimp taco skillet sauce - I use Frontera, but use whatever taco seasoning sauce you like!

  • 1 can corn kernels

  • 1 can black beans

  • 1 cup halved cherry tomatoes

  • 1 whole avocado

  • Cooking spray

  • Optional toppings: fresh lime juice, tortilla chips, salsa, your favorite dressing


1. Defrost the shrimp a bowl of cold water for about 10-15 minutes.

2. While the shrimp defrosts, open your cans of beans and corn, cut your tomatoes, slice your avocado, and spray your pan.

3. Once the shrimp is defrosted, add it to your pan and cook on medium-high heat for 4-5 minutes, or until the shrimp is pink.

4. Then add about 3/4 of your taco sauce packet, stir and let simmer for 1-2 minutes.

5. Remove the shrimp from the pan, and dump your corn into the pan. Pour in the remaining sauce, stir and let simmer for about 1 minute.

6. Next, assemble your salad in a large salad bowl. Add the lettuce, shrimp, corn, beans, tomato, and avocado.

7. Top with fresh lime juice, salsa and/or your favorite dressing, and serve with tortilla chips.

And buen provecho! (I just learned this is bon appetit en español).

Per Serving (recipes makes 4 servings):

Calories: 340

Protein: 23 g

Fat: 9 g

Carbohydrates: 43 g

Delish on a Dime: Healthy, Easy Recipes