Description
Refreshing shrimp avocado salad brings coastal Mexican flavors to your summer table with zesty lime and cilantro. Crisp greens, tender shrimp, and creamy avocado create a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) large shrimp (peeled, deveined, and cooked)
Produce:
- 2 medium avocados (diced)
- 1 cup cherry tomatoes (halved)
- ½ cup red onion (thinly sliced)
- 1 cucumber (diced)
- ¼ cup fresh cilantro (chopped)
- 1 jalapeno (optional, finely chopped for a kick)
Dressing Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey (or agave for vegan)
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Craft a vibrant, zesty dressing by whisking olive oil, freshly squeezed lime juice, golden honey, aromatic garlic powder, and a pinch of salt and black pepper in a small mixing vessel until smooth and well-integrated.
- For raw shrimp, sear in a sizzling skillet with a delicate olive oil drizzle, cooking approximately 2-3 minutes per side until they transform into a rosy pink hue and become completely opaque. Transfer to a cooling surface.
- In a generously sized mixing bowl, artfully combine the expertly cooked shrimp with creamy, diced avocado, burst-in-your-mouth cherry tomatoes, thinly sliced crimson onion, crisp cucumber cubes, verdant cilantro leaves, and optional fiery jalapeño for an extra kick.
- Cascade the prepared dressing over the salad ingredients, gently folding and tossing with a light touch to ensure each morsel is luxuriously coated with the tangy, sweet vinaigrette.
- For optimal flavor development, allow the salad to rest and meld for 10-15 minutes in the refrigerator, or serve immediately for an instant burst of fresh, oceanic delight.
Notes
- Customize the heat level by adjusting the amount of jalapeño or using milder peppers like bell peppers for a family-friendly version.
- Opt for pre-cooked or frozen shrimp to save time, ensuring they’re thoroughly thawed and patted dry before adding to the salad.
- Prevent avocado browning by adding it just before serving or sprinkling with extra lime juice to maintain freshness and color.
- Transform this dish into a low-carb meal by serving over mixed greens or as a lettuce wrap for a lighter, diet-friendly option.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 150 mg