Tex-Mex Grilled Shrimp Salad with Avocado and Chipotle Dressing
Grilled shrimp seasoned with smoky Tex-Mex spices served over fresh mixed greens with creamy avocado and a spicy chipotle-lime dressing. This mexican-inspired salads ready in about 25 minutes blends peeled and deveined large shrimp, olive oil, chili powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 lb, peeled and deveined large shrimp
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 cups mixed salad greens
- 1 large, sliced ripe avocado
- 1 cup, halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 3 tbsp lime juice
- 1/3 cup plain Greek yogurt
- 1 tsp minced chipotle peppers in adobo
- 1 tsp honey
- 2 tbsp chopped cilantro
Instructions
- Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and opaque, with slight char marks.
- Step 3: In a small bowl, whisk 3 tbsp lime juice, 1/3 cup plain Greek yogurt, 1 tsp minced chipotle peppers in adobo, 1 tsp honey, and 2 tbsp chopped cilantro until smooth and creamy.
- Step 4: In a large salad bowl, combine 6 cups mixed salad greens, 1 large sliced ripe avocado, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
- Step 5: Top salad with grilled shrimp and drizzle with chipotle-lime dressing. Toss gently before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Grilled Shrimp Salad with Avocado and Chipotle Dressing take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tex-Mex Grilled Shrimp Salad with Avocado and Chipotle Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tex-Mex Grilled Shrimp Salad with Avocado and Chipotle Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tex-Mex Grilled Shrimp Salad with Avocado and Chipotle Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tex-Mex Grilled Shrimp Salad with Avocado and Chipotle Dressing?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
