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Shrimp Chili Lime Taco Salad

  • Author: Tina Haupert
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American


This Shrimp Chili Lime Taco Salad is an easy way to increase your protein intake without adding a lot of fat to your daily macro goals. The perfect light summer meal!



1 pound large shrimp, peeled and deveined

2 tablespoons lime juice, divided
2 tablespoons extra-virgin olive oil
2 teaspoons garlic powder

2 teaspoons chili powder
1⁄2 teaspoon salt, divided
4 cups shredded purple cabbage
8 cups mixed greens
1 medium ripe avocado, peeled, pitted, and mashed


  1. In a large bowl, combine shrimp, 1 tablespoon lime juice, oil, garlic powder, chili powder, and teaspoon salt. Set aside to marinate for 15 minutes.
  2. Meanwhile, combine cabbage with the remaining 1 tablespoon lime juice and remaining teaspoon salt in a large bowl. Toss to coat and set aside.
  3. Heat a large nonstick skillet over medium-high heat. Add shrimp and cook just until they turn pink, 2–3 minutes, flipping once.
  4. Divide greens among four plates and top with avocado, cabbage mixture, and shrimp. Serve immediately.


  • Calories: 298
  • Sugar: 4g
  • Sodium: 1,015mg
  • Fat: 15g
  • Carbohydrates: 12g
  • Fiber: 5g
  • Protein: 28g

Keywords: taco salad