Southwest Shrimp Salad with Creamy Avocado Dressing
Jun 18, 2025
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This Southwest Shrimp Salad is a great way to mix bold, grilled flavor with fresh, vibrant vegetables for a meal that’s packed with protein. Grilled shrimp delivers high protein, and the addition of black beans, corn and a Creamy Avocado Dressing will help you stay full longer. It’s a truly satisfying summer salad.
My Southwest salad is perfect for nights when you don’t want to be cooking – the shrimp grills up in minutes! – and it’s flexible enough for you to mix and match the flavors you prefer. While I prefer to serve this Southwest salad with shrimp, you could easily swap in a grilled salmon fillet or even chicken.
The flavors in this Southwestern salad are classic, and the homemade avocado dressing ties it all together with zesty lime, cilantro and a bit of heat from jalapeño. You’ll absolutely want to add this to your summer meal plans.
What’s in a Southwest Grilled Shrimp Salad
For the salad, you’ll need a mix of fresh and frozen ingredients, many of which you might have on hand in the pantry.
- 6 cups chopped romaine
- 1½ cups frozen corn, thawed and pan-roasted
- 15-ounce can black beans, drained and rinsed
- 1 pint cherry tomatoes, halved
- 3 green onions, sliced
- ¼ cup cilantro leaves
- 1 cup shredded Mexican blend cheese (optional)
For the Grilled Shrimp, you’ll need:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon chili powder
- Zest of 1 lime
How to Grill the Shrimp: Toss shrimp with olive oil, salt, pepper, chili powder and lime zest. Thread onto skewers and grill at 400 degrees F for 2 to 3 minutes per side (about 4 to 6 minutes total) until opaque and lightly charred.
Since grilling shrimp is a quick process, I often make an extra half pound of shrimp skewers to have later in the week.
Make Creamy Avocado Dressing
This easy, homemade dressing is what binds everything together. It’s a delicious sauce that also can be served as a dip or tossed with grilled or roasted vegetables. Here’s what you need and how it comes together.
- 1 large ripe avocado
- ½ cup sour cream
- ¼ cup fresh cilantro
- 1 clove garlic
- ½ jalapeño, seeds removed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 2 limes
- ¼ cup water (more to thin if needed)
In a blender or food processor, blend all ingredients except the water until smooth. Add water 2 tablespoons at a time to reach your desired consistency. I generally used about ¼ cup water, though the size and creaminess of the avocado can vary.
You’ll possibly have some leftover dressing from this recipe, which can be stored in an air-tight container in the refrigerator for up to 3 days. My preference is to use about half of the dressing for this salad and use leftovers as a dip or to toss with roasted potatoes.
Want to lighten up the dressing? Swap the sour cream with plain Greek yogurt for an equally tangy, protein-added alternative. The dressing turns out just as creamy and delicious.
Ingredient Swaps & Add-Ins
This Southwestern Salad is endlessly customizable, so you can make it work for your own dietary preferences. Try adding or swapping with these fresh, crisp vegetables and add-ins:
- Red bell pepper – Dice it up to add sweetness and crunch.
- Cucumbers – Slice or dice for a cool, refreshing texture.
- Red onion – Diced to add extra bite and bold flavor.
- Avocado slices – Add extra creaminess to the salad.
- Tortilla chips – Served on the side as a garnish for crunch.
- Pumpkin seeds – Roasted and stirred in for a nutty addition.
How to Serve this Salad
Add all salad ingredients to a large bowl. Top with grilled shrimp and drizzle with about half of the dressing. Toss to coat, adding more dressing as needed. You also can serve the salad with all of the ingredients in a bowl and the dressing on the side.
This is a great way to meal prep this Southwest Shrimp Salad, which can be packed in jars for grab-and-go lunches throughout the week. This recipe is ideal for a light-but-filling summer dinners or entertaining guests.
Southwest Shrimp Salad
Ingredients
For the salad
- 6 cups chopped romaine lettuce
- 1½ cups frozen corn, thawed and pan-roasted
- 1 15-ounce can black beans, drained and rinsed
- 1 pint cherry tomatoes, halved
- 3 green onions, sliced
- ¼ cup fresh cilantro leaves
- 1 cup shredded Mexican blend cheese, optional
For the grilled shrimp
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon chili powder
For the Creamy Avocado Dressing
- 1 large avocado
- ½ cup sour cream, or Greek yogurt as a substitute
- ¼ cup fresh cilantro
- 1 clove garlic
- ½ jalapeño, seeds removed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 2 limes
- ¼ cup water, more to thin, as needed
Instructions
Make the Creamy Avocado Dressing
- Add all ingredients except water to a blender or food processor.
- Blend until smooth.
- To thin the dressing, add water 2 tablespoons at a time until the desired consistency is reached. Set aside.
Grill the shrimp
- Preheat grill to 400 degrees F.
- In a medium bowl, toss shrimp with olive oil, salt, pepper, chili powder and lime zest until evenly coated.
- Thread onto skewers (about 6 shrimp per skewer).
- Grill shrimp for 2 to 3 minutes per side, until opaque and lightly charred (4 to 6 minutes total).
Assemble the salad
- In a large bowl, combine chopped romaine, corn, black beans, tomatoes, green onions, cilantro and cheese (if using).
- Add shrimp from the skewers.
- Drizzle with about half of the Creamy Avocado Dressing and toss gently to evenly coat. Add more dressing to taste.
- Serve immediately.
Notes
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