I’m sharing my Shrimp Chopped Salad that layers grilled chili lime shrimp, corn, black beans, tomatoes and avocado with a homemade cilantro dressing and a simple trick for perfectly charred shrimp.

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I love this Southwestern Shrimp Salad because it refuses to be boring. Crisp romaine lettuce meets juicy large shrimp and somehow every bite surprises you.

The dressing feels lively and a bit smoky to me, and the mix of textures keeps things interesting so you never get tired of it. I reach for it when I want a light dinner that still feels satisfying, and it stays reliable for a few days which makes life easier.

Bring it to a casual night and watch people call it a Shrimp Chopped Salad before anyone asks for the recipe.

Ingredients

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Romaine lettuce: Crunchy, low calorie, full of fiber and vitamin A, gives fresh crisp bite.
Shrimp: Lean protein punch, cooks fast, adds savory slightly sweet seafood flavor, very filling.
Corn: Sweet pop of starch and fiber, bright notes, reminds you of summer.
Black beans: Plant protein and fiber, helps keep you full, earthy and slightly nutty.
Avocado: Creamy, high in healthy fats and potassium, makes salad richer and silky.
Greek yogurt: Adds tang, boosts protein and creaminess, cuts fat if used that way.
Cilantro: Bright herbal hit, gives citrus like lift, some people really love or hate.
Jalapeño: Adds heat and green pepper brightness, you can seed it for milder bite.
Cotija or tortilla strips: Salty crumbly cheese adds savory contrast, or strips bring crunchy saltiness.

Ingredient Quantities

1 large head romaine lettuce, chopped (about 8 cups)

1 lb large shrimp peeled and deveined

2 ears fresh corn, kernels cut off (or 1 cup frozen, thawed)

1 (15 oz) can black beans, drained and rinsed

1 pint cherry tomatoes, halved (about 2 cups)

1 large avocado, diced (or 2 small)

1/2 cup crumbled cotija or feta cheese (optional)

1/2 cup crispy tortilla strips or crushed tortilla chips (optional)

3 tbsp olive oil, divided

2 tbsp fresh lime juice, plus lime wedges for serving

2 cloves garlic, minced, divided

1 tbsp chili powder

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp kosher salt, plus more to taste

1/4 tsp black pepper

1/2 cup plain Greek yogurt

1/4 cup mayonnaise

1 cup packed fresh cilantro leaves and tender stems

1 small jalapeño, seeded if desired

1-2 tbsp water to thin dressing if needed

How to Make this

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1. Prep everything first: chop the romaine into bite sized pieces (about 8 cups), halve the cherry tomatoes, dice the avocado and set aside, drain and rinse the black beans, cut the corn off the ears (or thaw and drain frozen corn), and pat the shrimp very dry.

2. Mix the shrimp seasoning: in a bowl combine 2 tbsp olive oil, 1 tbsp fresh lime juice, 1 minced garlic clove (one of the two), 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss the shrimp in the mixture and let sit 10 minutes while you heat the pan.

3. Cook the shrimp: heat a large skillet or grill over medium high heat and cook shrimp 2 to 3 minutes per side until opaque and just cooked through. Dont overcook them or they get rubbery. Transfer to a plate.

4. Char the corn: in the same skillet add the remaining 1 tbsp olive oil and the corn kernels, season lightly and cook, stirring occasionally, until some kernels are charred and sweet, about 4 to 6 minutes. If using frozen corn, just warm it until heated through.

5. Make the cilantro dressing: in a blender or food processor combine 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 1 cup packed cilantro leaves and tender stems, the remaining minced garlic clove, 1 tbsp fresh lime juice, the jalapeño (seeded if you want milder heat), and a pinch of salt and pepper. Blend until smooth, adding 1 to 2 tbsp water to reach a pourable consistency. Taste and adjust salt or lime if needed.

6. Assemble the salad: in a large bowl combine the chopped romaine, charred corn, black beans, halved tomatoes and diced avocado. Pour most of the dressing over the salad and toss gently so the avocado doesn’t mash.

7. Top and finish: arrange the grilled chili lime shrimp over the salad, sprinkle with 1/2 cup crumbled cotija or feta if using, and add 1/2 cup crispy tortilla strips or crushed chips for crunch. Serve with lime wedges for squeezing.

8. Meal prep tips: keep dressing and crunchy tortilla strips separate until serving, store avocado diced with a little lime juice to slow browning, and refrigerate shrimp and salad components separately for up to 2 to 3 days for best texture.

Equipment Needed

1. Large skillet or grill pan
2. Blender or food processor
3. Large salad bowl
4. Cutting board and sharp chef’s knife
5. Measuring cups and measuring spoons
6. Tongs or a spatula
7. Colander or fine mesh strainer
8. Plate and paper towels (to pat and rest the shrimp)
9. Citrus juicer or small reamer (for the lime juice)

FAQ

Can I use frozen shrimp or frozen corn? Yes. Thaw shrimp in the fridge overnight or under cold running water, pat very dry so they sear, then season and cook until pink and opaque (about 2 to 3 minutes per side for large shrimp). For corn, thaw and pat dry, or quickly sauté fresh or frozen kernels in a hot pan for 3 to 4 minutes to get a little char and extra flavor.

How do I keep the salad from getting soggy? Build smart. Toss the romaine with a light drizzle of dressing or leave the dressing on the side until serving. Add avocado and crispy tortilla strips right before you eat. Store shrimp, dressing and crunchy toppings separately if you plan to make it ahead.

Can I make the dressing ahead of time? Yes you can. The cilantro yogurt dressing keeps 3 to 4 days in the fridge in an airtight container. It may thicken, so thin with 1 to 2 tablespoons of water or extra lime juice before serving.

How do I adjust the heat? Leave the jalapeño seeds in for more kick, or remove them to mellow it out. You can also add a pinch of cayenne or extra chili powder for heat, or skip the jalapeño if kids are eating.

Any good swaps if I dont have cotija or feta? Sure. Queso fresco, grated cheddar, or even a sprinkle of parmesan will work. If you want dairy free just skip the cheese or use a plant based crumbly cheese.

Can I make this vegetarian or use something besides shrimp? Absolutely. Roast cubed sweet potato, or pan sear seasoned tofu or tempeh the same way you would the shrimp. The flavors still work great and you keep the southwest vibe.

Southwestern Shrimp Salad Recipe Substitutions and Variations

Shrimp: swap for cooked chopped chicken breast, firm tofu (press then sear), or canned tuna or salmon. Dont forget to season the substitute with the chili powder and lime so it still feels Southwestern.
Romaine lettuce: use baby spinach, mixed salad greens, or shredded green cabbage for extra crunch. Spinach wilts faster so toss just before serving.
Cotija or feta cheese: try queso fresco, crumbled goat cheese, or grated Parmesan for a saltier punch. Any crumbly salty cheese works fine.
Greek yogurt + mayo dressing: replace with plain sour cream, mashed avocado blended with lime and cilantro, or a store bought chipotle or ranch dressing thinned with a little water or lime juice if needed.

Pro Tips

1) Pat the shrimp bone dry then sear on a screaming hot pan so they get a quick crust, 2 to 3 minutes each side. Don’t crowd the pan, cook in batches if needed or they’ll steam and be rubbery.

2) Char the corn on high heat for that sweet smoky pop, then toss it with a little salt and a squeeze of lime while it’s still hot to bring out the sugars. If using frozen, dry it well so it chars instead of steaming.

3) Add the avocado and crunchy tortilla bits at the very last minute. Dice the avocado right before serving and toss gently, otherwise it gets mashed or turns brown. Keep the chips separate till you eat.

4) Don’t marinate the shrimp in acid for long. Ten minutes is plenty, any longer and the lime will start to “cook” the shrimp and make the texture mealy. Also keep garlic in the marinade minimal so it doesn’t burn when cooking.

5) For make ahead meals store everything separately: dressing in its own jar, shrimp in a shallow airtight container, greens and beans dry in another. Reheat shrimp quickly in a hot pan 30 to 60 seconds just to warm, then add to the salad so nothing gets soggy.