Shrimp and Corn Taco Salad with Lime Crema
A no-cook taco salad featuring plump shrimp, sweet corn, and a zesty lime crema, perfect for warm weather. This Mexican-inspired Instant Pot recipe, ready in about 15 minutes, pairs shrimp, corn kernels, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g shrimp
- 150g corn kernels
- 1 medium avocado
- 1 lime
- 60g sour cream
- 50g red onion
- 100g cucumber
- 1 tsp chili powder
- 1 tbsp olive oil
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat 200g peeled shrimp dry with paper towels. Toss with 1 tbsp olive oil, 1 tsp chili powder, and 1/4 tsp sea salt, then let sit for 5 minutes while preparing other components.
- Step 2: Dice 50g red onion and 100g cucumber into 1/4-inch cubes. Halve 1 medium avocado and remove pit, then dice the flesh.
- Step 3: Whisk 60g sour cream with the juice of 1 lime and 1/4 tsp sea salt to make lime crema; refrigerate until ready to use.
- Step 4: In a large bowl, combine 150g corn kernels, diced red onion, cucumber, and avocado. Add shrimp with marinade and toss gently to coat. Serve immediately with lime crema drizzled over the top.
