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Shrimp Taco Salad with Avocado Chimichurri Dressing | TheRoastedRoot.net #healthy #dinner #paleo #recipe
Shrimp Taco Salad with Avocado Chimichurri Dressing
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Course: Main Course
Author: Julia
  • 2 tablespoons olive oil
  • 1/2 to 3/4 pound raw shrimp deveined
  • 1 clove garlic minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1 pinch cayenne pepper optional
Taco Salad:
  • 5 ounces power greens (see note)*
  • 1/3 cup grated carrot
  • 1/3 cup red cabbage thinly sliced
  • 1/2 small jicama peeled and cut into match sticks
  • 4 radishes thinly sliced
  • 1/2 cup black beans drained and rinsed
  • 1 vine-ripend tomato chopped
  • 2 fresno chilis sliced, optional
  • 1/2 large ripe Fresh California Avocado sliced
  • 1 lime cut into wedges
Chimichurri Dressing:
  • 1 large ripe Fresh California Avocado peeled and diced
  • 1/3 cup white onion finely chopped
  • 2 cloves garlic minced
  • 1/3 cup fresh cilantro packed
  • 1/4 teaspoon sea salt to taste
  • 1/3 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons pure maple syrup or sweetener of choice
Prepare the Chimichurri Dressing:
  1. Add all of the ingredients for the chimichurri dressing to a food processor. Process until completely smooth. Note: dressing will be very thick. If desired, you can thin it out with water. Transfer dressing to a sealable container and refrigerate until ready to use.

Prepare the Salad:
  1. Add the ingredients for the salad to a large serving bowl, and toss together with desired amount of avocado chimichurri dressing. Serve salad with blackened shrimp on top.

Prepare the Shrimp:
  1. Add the ingredients for the shrimp to a zip lock bag or container and mix around until everything is coated in spices and oil. If possible, allow the shrimp to marinate at least 15 minutes, up to 8 hours.

  2. Heat a cast iron skillet to medium-high and drizzle enough oil to coat the surface, about 1 to 2 tablespoons. Once hot, carefully place the shrimp in a single layer on the skillet. Cook until crispy, about 2 minutes. Use tongs to flip the shrimp and cook an additional 2 minutes. Continue flipping and cooking until shrimp is cooked through (this should take 4 to 8 minutes total). Serve shrimp immediately on top of the taco salad.

Recipe Notes

*Use any of your favorite green mixes. I like using power greens because they're packed with nutrients

Avocado chimichurri dressing will stay fresh for 5 days when stored in a sealed container in the refrigerator