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Fresh, zesty, and bursting with bold Tex-Mex flavor, this Mexican Shrimp Salad is the salad that eats like a meal. With juicy shrimp, sweet corn, creamy avocado, and a chili-lime vinaigrette, it's the perfect light dish for hot summer days-whether you're lounging poolside or whipping up a no-fuss weeknight dinner.
Table of Contents
💬 Why I Love This Shrimp Salad
Born out of my South Texas roots, this recipe is one of my favorite ways to beat the heat without sacrificing flavor. It's light but satisfying, colorful, and just a little indulgent thanks to the avocado and shrimp.
What really makes it sing? Chilling it for 30 minutes. That simple step allows the corn, lime, and shrimp to really soak in the chili lime vinaigrette and come together beautifully. I've made this countless times and it never disappoints-especially when scooped with tortilla chips!
🥗 What You'll Need
Here's what goes into this crave-worthy shrimp salad-and why it works:
- Corn on the cob - Fresh, sweet, and lightly grilled or boiled for texture
- Shrimp - Juicy and tender; pre-cooked or raw (see tips below)
- Bibb or romaine lettuce - For a crisp, fresh base
- Roma tomatoes - Juicy but not watery-perfect for salad
- Jalapeño - For a subtle kick (remove seeds to keep it mild)
- Red onion - Adds color and a nice, sharp crunch
- Avocado - Creamy richness in every bite
- Cilantro - Adds a bold, fresh finish (use part in the salad, part for garnish)
- Pepitas (toasted pumpkin seeds) - For crunch and a nutty pop
- Chili Lime Vinaigrette - Smoky, citrusy, and just the right amount of spicy-made with only a few pantry staples like lime juice, olive oil, smoked paprika, and chili powder (or Tajín)
Scroll down to the recipe card below for the full ingredient list with quantities.
🔪 How To Make Mexican Shrimp Salad
Step 1. Cook the Corn
Boil or grill the corn until tender (5-7 minutes). Let it cool.
Step 2. Cut the corn kernels off the cob
Place the corn cob upright on a flat plate with the wider end resting securely on the bottom. Hold it steady, then slice downward with a sharp knife from top to bottom. The kernels will fall right into the plate-no mess!
Step 3. Toast the Pepitas
Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside.
Step 4. Prep the Shrimp
- Frozen Shrimp: If using frozen shrimp, run under cold water to thaw.
- Cooked Shrimp: If using cooked shrimp: pat dry and toss with 1 tablespoon lime juice, salt, and pepper.
- Raw shrimp: If using raw shrimp, (peeled & deveined), sauté in 1 tablespoon olive oil over medium-high heat for 2-3 minutes per side until opaque. Cool completely before adding.
Step 5. Make the Chili Lime Vinaigrette
In a small bowl, whisk together the juice of 3 limes, 3 tablespoons olive oil, 1 teaspoon smoked paprika, and ½ teaspoon chili powder (or Tajín). Add salt and pepper to taste.
Step 6. Assemble the Salad
In a large bowl, toss together the lettuce, corn, tomatoes, jalapeño, onion, avocado, shrimp, most of the cilantro, and pepitas.
Step 7. Dress and Chill
Pour the chili lime vinaigrette over the salad and toss gently. Cover and refrigerate for at least 30 minutes. For a nice presentation, garnish with the remaining cilantro just before serving.
💡 Pro Tips for Success
- Shrimp Quality. With Shrimp, I recommend buying frozen shrimp instead of fresh, unless you can meet the shrimpers right when they come off the boa. Frozen shrimp is more likely to have been frozen while it is fresh. However, when buying fresh shrimp at a store, you don't know how fresh that shrimp is, or how long it has been sitting out.
- Chilling is key. This short rest time melds the flavors and firms up the textures.
- Toss avocado in lime juice to keep it from browning too fast.
- Pre-cooked shrimp? Make it shine by seasoning with lime and a little salt before using.
🔄 Variations & Substitutions
- Add diced mango or pineapple for a fruity twist
- Swap in black beans for a vegetarian protein boost
- Use grilled shrimp or even leftover fish
- Stir in Mexican crema or Greek yogurt for a creamy dressing
🥑 FAQs
Yes-thaw under cold water, pat dry, then cook or season as needed.
Up to 2 days in the fridge. The avocado may darken, but it’s still taste great.
Not really. Jalapeño does add a mild heat-leave the seeds in for extra kick, or remove them for a milder version. If you don’t want any heat, you can omit the jalapeños.
🍽️ What to Serve With Mexican Shrimp Salad
- Homemade Tortilla Chips
- Watermelon Feta Salad
- Mango Jalapeño Margarita
- Mexican Street Corn Potato Salad
- Frito Crack Corn Salad
🦐 More Shrimp Recipes
- Mexican Shrimp Cocktail – A zesty Mexican appetizer that makes you feel like your on a Mexican beach vacation!
- Shrimp Fajitas – Tender marinated plump shrimp with sautéed red, yellow, and green peppers and onions tucked inside a tortilla.
- Tijuana Shrimp Dip Nachos – A creamy, cheesy, spicy, crispy Mexican Shrimp appetizer perfect for game day.
📣 Final Call to Action
After lots of tinkering, this is the version of Mexican Shrimp Salad that hits all the right notes: bold flavor, juicy shrimp, crisp veggies, and a tangy vinaigrette that ties it all together. It's great for meal prep, cookouts, or anytime you want something cool and flavorful with a little Mexican flair.
If you try it, I'd love to hear what you think-leave a comment, rate the recipe, ⭐️⭐️⭐️⭐️⭐️ and share with anyone who loves a good shrimp salad! 🦐💃🌶️
Recipe
Ingredients
Shrimp Salad
- 3 each corn on the cob
- 1 pound cooked shrimp (peeled and deveined)
- 1 head bib lettuce
- 3 roma tomatoes, diced
- 1 jalapeno, sliced thinly
- 1/2 small red onion, chopped
- 1 avocado, diced
- 1/2 cup cilantro, minced (divided)
- salt and pepper to taste
- 1/2 cup toasted pumpkin seeds
Chili-Lime Vinaigrette Dressing
- 3 limes, juiced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (or tajin)
Instructions
Shrimp Salad
Cook Corn: In a large pan, boil water and add a little salt. When the water is boiling, add the corn and boil for 3 to 4 minutes. Corn will change to a bit brighter yellow. Remove and cool for a few minutes. Use a sharp knife and cut the corn off the cob.- Cut Corn Off Cob: Place the corn cob upright on a flat plate with the wider end resting securely on the bottom. Hold it steady, then slice downward with a sharp knife from top to bottom. The kernels will fall right into the plate-no mess!
- Toast Pepitas: Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside.
- Prep shrimp: If using frozen shrimp, (recommended), run under cold water to thaw. Cooked Shrimp: If using cooked shrimp: pat dry and toss with 1 tablespoon lime juice, salt, and pepper. Raw shrimp: If using raw shrimp, (peeled & deveined), sauté in 1 tablespoon olive oil over medium-high heat for 2-3 minutes per side until opaque. Cool completely before adding.
Make The Chili Lime Vinaigrette: In a small bowl, whisk together the juice of 3 limes, 3 tablespoons olive oil, 1 teaspoon smoked paprika, and ½ teaspoon chili powder (or Tajín). Add salt and pepper to taste.
Assemble the Salad: Place the lettuce on a plate. In a bowl combine the corn, shrimp, tomatoes, onions, avocado, jalapeno, and cilantro. Spoon over the lettuce.- Dress and Chill. Pour vinaigrette over the salad. Refrigerate for at least 30 minutes up to 1 hour before dressing and serving the salad.
- Garnish (Optional): Sprinkle the toasted pumpkin seeds, and chopped cilantro over the salad and enjoy!
Lori says
This salad was a hit! Fresh ingredients and thawed Trader Joe’s shrimp made a delicious meal. My husband is diabetic, so the low carbs made it a perfect meal. And it was quick and easy for me! Didn’t add the pumpkin seeds but topped it with low carb tortilla strips. Yum!