Nothing beats a fresh, zesty salad bursting with flavor and texture, and this Shrimp Chopped Salad with Cilantro Lime Dressing Recipe fits the bill perfectly. Imagine tender, spiced shrimp mingling with crisp romaine, creamy avocado, and a punchy cilantro lime vinaigrette—it's pure magic in a bowl.

A white bowl filled with a fresh salad layered with green lettuce at the bottom, topped with red cherry tomato halves, yellow corn kernels, small cucumber pieces, and chopped red onion. On top, there are several cooked shrimp with a light brown color and green herb seasoning. Scattered over the dish are small bits of white cheese and light tan crispy strips. A silver fork rests on the edge of the bowl, and the bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp Chopped Salad with Cilantro Lime Dressing Recipe
Top Tip
How to Serve Shrimp Chopped Salad with Cilantro Lime Dressing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp Chopped Salad with Cilantro Lime Dressing Recipe

Why You'll Love This Recipe

I’ve made this vibrant shrimp chopped salad more times than I can count, and honestly, it never gets old. It’s one of those dishes that looks so colorful and fresh, you’ll want to dive in immediately.

Loaded with Fresh Ingredients: Crisp veggies and herbs add a bright, refreshing crunch to every bite.
Simple Yet Flavorful: The spiced shrimp bring warmth and depth without complicated steps.
Perfect for Meal Prep: Make components ahead for quick assembly on busy days or casual entertaining.
Customizable Toppings: Casero cheese and crunchy tortilla chips add satisfying tang and texture, with easy swaps for dietary needs.

Ingredients & Why They Work

Before you start chopping and sautéing, let’s talk about the key ingredients that make this salad so special. Look for fresh, vibrant produce and quality shrimp to get the best results. Here’s a quick rundown of what you’ll need and why each plays an important role.

Flat lay of peeled and deveined large shrimp with tails on, two heads of fresh romaine lettuce finely chopped, a small cluster of halved cherry tomatoes, half a chopped English cucumber, half a small diced red onion, a small handful of chopped green onions, a few sprigs of fresh cilantro, a small pile of yellow corn kernels, one peeled and diced ripe avocado, crumbled white feta cheese, a few golden tortilla chips, three whole brown eggs with clean shells, three small white ceramic bowls containing olive oil, lime juice, and finely minced garlic, a small white bowl with golden honey, all arranged symmetrically with fresh lime halves placed neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: The base of the vinaigrette and used to sauté shrimp, it adds richness and helps everything come together.
Lime Juice: Brings bright acidity that balances the richness of the shrimp and creamy avocado.
Garlic: Minced fresh for a punch of savory flavor in the dressing.
Honey: Just a touch to mellow the tartness of the lime juice and add subtle sweetness.
Fresh Cilantro: Both in the vinaigrette and the salad, cilantro adds an unmistakable fresh herbaceous note.
Large Shrimp: Peeled and deveined with tails on for easy eating and a juicy, tender texture.
Chili Powder, Cumin & Chipotle Powder: This trio gives the shrimp a smoky, slightly spicy kick that keeps things exciting.
Romaine Lettuce: Finely chopped for that perfect crunchy salad base.
Grape or Cherry Tomatoes: Halved to add juicy bursts of sweetness that brighten the whole dish.
English Cucumber: Chopped for a refreshing cool crunch.
Red & Green Onions: Diced to add a mild savory bite and a hint of sharpness.
Corn: Any kind works—canned, fresh, or thawed frozen—to add subtle sweetness and pop of color.
Avocado: Creamy diced avocado balances the acids and spice, making the salad satisfyingly rich.
Casero Cheese: Tangy crumbles add contrast and depth; feta works well if Casero isn’t available.
Tortilla or Wonton Chips: The final crunch that makes each forkful totally irresistible—omit for gluten-free.
Fresh Lime Juice (for serving): A squeeze just before eating boosts all the flavors and keeps everything lively.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The wonderful thing about this Shrimp Chopped Salad with Cilantro Lime Dressing Recipe is how versatile it is! Feel free to swap, add, or skip ingredients depending on what you have on hand or your dietary preferences.

Gluten-Free Variation: Simply omit the tortilla or wonton chips and replace them with gluten-free chips or crunchy roasted seeds. The salad maintains its satisfying crunch and zest without gluten.
Dairy-Free Option: Leave out the Casero cheese or feta entirely, or try crumbled roasted nuts for a little extra texture and flavor. The dressing’s brightness keeps the salad fresh and lively.
Grilled Shrimp Twist: For smoky flavor, grill your shrimp instead of pan-frying. Soak wooden skewers for 30 minutes, preheat grill to medium-high (350°F to 450°F), and grill shrimp about 2 minutes per side until opaque. It brings a whole new level of summer vibes to this chopped salad.
Seasonal Switch-ups: Swap out corn for grilled zucchini or add fresh mango for a sweet pop. The vibrant cilantro lime vinaigrette pairs beautifully with all sorts of fresh produce.

Step-by-Step: How I Make Shrimp Chopped Salad with Cilantro Lime Dressing Recipe

Two white bowls filled with fresh shrimp salad sit on a white marbled surface. Each bowl has a base layer of chopped green lettuce mixed with diced cucumbers and small cherry tomato halves in red. On top of the greens, there are bright yellow corn kernels and small pieces of diced avocado in light green. The shrimp, cooked to a light orange with hints of charring, are placed on top, sprinkled with green chopped herbs. Thin strips of light, crispy tortilla chips and small white crumbles of cheese are scattered around the salad. In the bowl at the bottom, a silver fork rests inside. To the right, a blue and white striped cloth is casually placed. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Cilantro Lime Vinaigrette

Start by combining ¼ cup olive oil, ⅓ cup lime juice, 3 cloves minced garlic, 2 tablespoons honey, and ¼ cup finely chopped fresh cilantro in a medium bowl. Season with salt and pepper to taste, then whisk until the dressing is well emulsified and fragrant. This zesty vinaigrette will be the bright, fresh backbone that ties the whole salad together, so taste and adjust the seasoning if needed before setting it aside.

Step 2: Prep Your Ingredients—and Thaw Shrimp if Needed

If your shrimp is frozen, thaw it quickly by placing them in a sealed bag submerged in cold water. Once thawed, peel and devein the shrimp, then pat them dry with paper towels—dry shrimp sear better and develop more flavor. Meanwhile, chop 2 heads of romaine finely, halve 10 ounces of grape tomatoes, chop half an English cucumber, dice half a small red onion, and chop half a cup each of green onions and fresh cilantro. Toss all these fresh veggies into a large bowl along with 1 cup of corn.

Step 3: Season the Shrimp with Bold Spices

Place your peeled shrimp in a large bowl and drizzle with 1-2 teaspoons olive oil to help the spices stick. Add 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon chipotle powder, plus salt and black pepper to taste. Toss everything gently but thoroughly so each shrimp gets coated with that flavorful spice blend. This seasoning mix gives the shrimp its smoky, slightly spicy kick that complements the freshness of the salad perfectly.

Step 4: Add Creamy Avocado, Cheese & Crunchy Toppings

Into the large salad bowl with your chopped veggies, stir in 1 diced large avocado, ¼ cup crumbled Casero cheese (or feta if you prefer), and a handful of tortilla or wonton chips for that irresistible crunch. Finish with a squeeze of fresh lime juice right over the top. If you like, toss the salad lightly with some of the cilantro lime vinaigrette, or keep it on the side to let everyone dress their own bowl.

Step 5: Sauté Shrimp to Tender Perfection

Heat a large, heavy-bottomed skillet over medium-high heat. Add the remaining tablespoon of olive oil and swirl it around to coat the pan. When the oil gleams hot, add the shrimp in a single layer—don’t overcrowd the pan; cook in batches if necessary. Let the shrimp cook undisturbed for 1-2 minutes, then flip and cook the other side for another 1-2 minutes. You’ll know they’re done when they turn pink, become opaque, and feel firm to the touch. Keep in mind that shrimp shrink as they cook, so remove them promptly to avoid toughness.

Step 6: Toss Shrimp Into the Salad and Serve

Once your shrimp are perfectly cooked, immediately add them to the salad bowl and toss everything gently so those flavors meld just enough. Serve right away with extra lime wedges on the side for a little extra zing. This vibrant, colorful shrimp chopped salad is now ready to delight at lunch, dinner, or any time you want a fresh, satisfying meal.

Top Tip

Getting this Shrimp Chopped Salad with Cilantro Lime Dressing Recipe just right is all about layering fresh flavors and cooking your shrimp perfectly. These tips will help you bring out the best in every bite!

Cook Shrimp Quickly and Evenly: I always use a hot, heavy-bottomed skillet to sear the shrimp for just 1-2 minutes per side. This seals in the juices and keeps them tender instead of rubbery.
Toss Salad Lightly: When adding the dressing, gently toss the salad instead of stirring vigorously. This keeps the avocado and tortilla chips from mushiness and preserves the fresh crunch.
Season Shrimp Before Cooking: Sprinkling chili powder, cumin, and chipotle powder on the shrimp before cooking really brings out that smoky, spicy flavor that complements the cool cilantro lime dressing perfectly.
Prevent Overcrowding the Pan: Cooking the shrimp in batches if needed avoids steaming and gives you that beautiful sear every time.

How to Serve Shrimp Chopped Salad with Cilantro Lime Dressing Recipe

A clear glass bowl holds raw shrimp mixed with yellow bits of lemon zest and small pieces of garlic, sprinkled with black pepper. The shrimp are light gray with some translucent parts, and they fill most of the bowl. The bowl is set on a white marbled surface. The image is close up, showing the texture of the shrimp and seasoning clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Shrimp Chopped Salad with Cilantro Lime Dressing Recipe, try sprinkling extra fresh cilantro and a squeeze of lime right before serving. For some exciting texture, add a handful of crushed tortilla chips or wonton chips on top. If you like it spicy, a few thin slices of jalapeño or a dash of smoked paprika can add a fun kick.

Side Dishes

This salad shines as a satisfying meal on its own but pairs wonderfully with light sides such as grilled corn on the cob, black beans tossed with lime and cumin, or a warm slice of crusty bread. For something heartier, try serving it alongside cilantro lime rice or your favorite Mexican-inspired street corn salad.

Make Ahead and Storage

Storing Leftovers

You can prepare the salad ingredients up to 1-2 days in advance and keep them in separate airtight containers in the fridge to maintain freshness. The cilantro lime vinaigrette keeps well for about 4-5 days when refrigerated. Store leftover cooked shrimp in an airtight container for 2-3 days in the fridge.

Freezing

Freezing this salad is not recommended, especially after cooking, as the texture of shrimp and fresh veggies will degrade. For best results, freeze raw shrimp before preparation if needed, then thaw and cook fresh when ready.

Reheating

To reheat leftover shrimp, warm them gently in a skillet over medium heat for a few minutes until just heated through. Avoid overheating to keep the shrimp tender. The salad itself is best enjoyed fresh and cold, so reheat shrimp only and then add to fresh salad if desired.

Frequently Asked Questions:

Can I make this Shrimp Chopped Salad with Cilantro Lime Dressing Recipe vegan or vegetarian?

This particular salad relies on shrimp for protein, but you can swap those out for grilled tofu, chickpeas, or a plant-based shrimp alternative to create a vegan or vegetarian-friendly version. Make sure to also omit Casero cheese or substitute with a vegan cheese option.

How do I know when the shrimp is fully cooked?

Shrimp are cooked when they turn pink and opaque, and their flesh feels firm to the touch. Overcooking causes them to become rubbery, so aim to cook for 1-2 minutes per side until just done.

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw frozen shrimp quickly by submerging them in cold water while sealed in a plastic bag. Then pat them dry before seasoning and cooking for the best texture.

Is this salad gluten-free?

Yes! To keep the salad gluten-free, simply omit the tortilla or wonton chips, or substitute with your favorite gluten-free chips. All other salad ingredients and the dressing are naturally gluten-free.

Final Thoughts

This Shrimp Chopped Salad with Cilantro Lime Dressing Recipe is one of my favorite go-to meals when I want something fresh, colorful, and packed with bold flavors. The combination of spicy shrimp, crisp veggies, and a bright dressing hits all the right notes, and it’s surprisingly easy to put together in under 40 minutes. Whether you’re craving a light lunch or a fulfilling dinner, this salad never disappoints. Give it a try and enjoy all those vibrant tastes coming together in every forkful!