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Yucatán Shrimp Chopped Salad

  • This Little Goat went to Mexico
  • This Little Goat went to Yucatán


4 servings


15 minutes

active time

15 minutes



12 oz. medium shrimp, peeled, deveined and tails removed

3 Tbsp This Little Goat went to Yucatán, divided 

Cooking oil, such as canola or vegetable oil

2 Tbsp plain Greek yogurt

2 Tbsp extra-virgin olive oil 

Juice of 1 lime (about 1-2 Tbsp fresh lime juice) 

Kosher salt 

1 large heart of romaine lettuce, chopped 

1 cup black beans, drained and rinsed

1 cup fresh corn kernels

1 ripe avocado, diced  

1 pint cherry tomatoes, halved

1 red bell pepper, diced 

1/2 small red onion, finely diced  

1/2 cup fresh cilantro leaves, roughly chopped

This Little Goat went to Mexico Everything Crunch



Chop the shrimp into 1-inch pieces and add to a mixing bowl. Toss with 1 Tbsp Little Goat went to Yucatán sauce, a drizzle of cooking oil and a pinch of kosher salt. Set aside.

In a small bowl, whisk together the remaining 2 Tbsp Yucatán sauce, Greek yogurt, olive oil, lime juice and ½ teaspoon kosher salt.

Heat a small skillet over medium heat. Add in the shrimp and sauté until no longer opaque and cooked through, about 5 minutes. Let cool slightly.

In a large salad bowl, combine the romaine lettuce, beans, corn, tomatoes, bell pepper, onion, avocado, shrimp and cilantro. Drizzle over your creamy Yucatán dressing and toss to combine. Season to taste with salt. Top with a generous sprinkle of This Little Goat went to Mexico for the perfect crunchy finish! 

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