This protein and veggie packed make-ahead salad is the perfect hot summer day lunch or light dinner. Shrimp gets cooked in a flavorful spice blend, chopped up, and tossed with beans, tomatoes, veggies, and herbs in a simple lime dressing. You can enjoy this in multiple ways – on its own, served ceviche-style with tortilla chips, taco-style in tortillas, or over rice. No matter how you eat it, top it with cheese and avocado to add some much needed richness.

Ingredient highlight

Shrimp! These little nutrient-packed crustaceans are an excellent source of selenium, vitamin B12, iodine, choline, iron, zinc, and omega-3 fats EPA and DHA, to name a few! They are also rich in the antioxidant astaxanthin, a carotenoid that gives shrimp (and lobster and salmon) their pink hue.

Servings 4
Prep Time 15 minutes
Cook Time 10 minutes


  • 1 lb peeled and deveined shrimp
  • 3 tsp ground cumin, divided
  • 1 tsp smoked paprika
  • 1 ¼ tsp kosher salt, divided
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 3 tbsp olive oil, divided
  • 3 cups small diced veggies (zucchini, bell pepper, and/or broccoli, etc…)*
  • 1 (15 oz) can black or pinto beans, drained and rinsed
  • 1 cup chopped tomatoes (about 7-8 oz)**
  • ¼ red onion, finely chopped (about ½ cup)
  • 1 cup chopped cilantro, scallions, and/or chives
  • 3 tbsp lime juice
  • 1 avocado, sliced or chopped, for topping
  • Feta cheese, for topping
  • Tortillas or tortilla chips (optional, for serving)
  • *I like this best with zucchini, but any quick cooking veggie would work. I even tried it with frozen broccoli! You just want about 2 cups worth of cooked veggies.
  • **Cherry tomatoes work best unless you have really delicious ripe summer tomatoes.
  • Grill it! ~ Easily make this on a grill. Just throw the shrimp on the grill and follow the same instructions. You can then grill your veggies at the same time. If using tortillas, throw those on the grill too to heat them up!


  • In a medium bowl, add the shrimp, 2 teaspoons cumin, paprika, ½ teaspoon salt, pepper, garlic powder, and 1 tablespoon olive oil. Toss to coat.
  • In a large skillet over medium heat, add a light drizzle of oil and add the shrimp. Cook for about 2-3 minutes per side or until cooked through/no longer translucent in the center. Transfer to a cutting board and chop into bite-sized pieces.
  • In the same skillet, add a light drizzle of olive oil followed by the veggies and ¼ teaspoon salt. Cook over medium heat until veggies are cooked through, about 3-5 minutes.
  • In a large bowl, add the shrimp, veggies, beans, tomatoes, onion, herbs, lime juice, remaining 2 tablespoons olive oil, and remaining ½ teaspoon salt. Toss to coat.
  • Serve the salad topped with avocado and cheese. You can eat this on its own, ceviche-style with tortilla chips, or pile it into a tortilla.

Items you can prep ahead (optional)

  • Peel and devein 1 lb shrimp
  • Toss shrimp in spices + cook it
  • Chop about 3 cups worth veggies
  • Cook the veggies
  • Chop 1 cup tomatoes 
  • Finely chop ¼ red onion
  • Chop 1 cup cilantro and/or scallions
  • Make the salad


  • To make vegetarian, skip the shrimp and cook two cans of beans in the spice mixture with oil and extra salt (beans need a lot of salt).
  • To make vegan, see above and skip the cheese.
  • You could easily make this using any chopped up cooked protein (chicken, sausage, canned fish, etc…)
  • Sub lemon juice or apple cider vinegar for lime juice.


  • Store leftovers in an airtight container in the fridge for up to 3-4 days.

Leftovers + Repurposing:

  • See serving suggestions in recipe headnote.

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