If you love bold flavors and fresh ingredients all piled into one delicious bowl, this Southwest shrimp salad is about to be your new go-to.

I started making this on hot summer nights when I didn’t want to turn on the oven but still wanted something hearty and fun. Between the smoky grilled shrimp, creamy avocado, crunchy romaine, and a simple lime vinaigrette, this salad checks all the boxes: fast, flavorful, and full of clean, nourishing ingredients.

It’s the kind of meal that feels exciting and energizing—like the kind of dinner that reminds you healthy eating can actually be really good.

Ingredients

For the Shrimp:

• 1 lb raw shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp garlic powder

• Salt and pepper, to taste

• Juice of 1/2 lime

For the Salad:

• 4 cups chopped romaine lettuce

• 1/2 cup black beans, drained and rinsed

• 1/2 cup corn (fresh, canned, or frozen & thawed)

• 1 avocado, diced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup chopped red onion

• Optional: crushed tortilla chips or shredded cheese

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp lime juice

• 1 tsp honey or maple syrup

• 1/2 tsp Dijon mustard

• Salt and pepper, to taste

Instructions

1. Season the shrimp: In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice.

2. Cook the shrimp: Heat a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and cooked through. Set aside.

3. Make the dressing: Whisk together olive oil, lime juice, honey, Dijon, salt, and pepper in a small bowl or jar.

4. Assemble the salad: In a large bowl, layer romaine, black beans, corn, avocado, tomatoes, and red onion. Top with cooked shrimp.

5. Drizzle with dressing just before serving. Add optional toppings if desired.

Why I Love This Salad

It’s fresh, colorful, and filling—but doesn’t leave you feeling heavy or sluggish. The shrimp gives you a good hit of clean protein, and the Southwest flavors make it feel like something way more indulgent than it really is.

This was one of those recipes that helped me fall in love with salads again. It’s proof that eating well doesn’t have to mean boring, cold lettuce bowls—it can be bold, warm, and totally crave-worthy.

Nutrition Information (Per Serving – Makes 2)

• Calories: 410

• Protein: 32g

• Carbohydrates: 20g

• Fiber: 7g

• Fat: 24g