Shrimp Avocado Salad Recipe
A refreshing, zesty shrimp avocado salad ready in just 15 minutes! Perfect for summer BBQs, potlucks, or a light lunch. Juicy shrimp, creamy avocado, crisp veggies, and a tangy lime dressing make this dish irresistible.
Equipment
- Large skillet
- Mixing bowls
- Knife
- Cutting board
- Whisk
Ingredients
- For the Salad:
- 1 lb large shrimp peeled and deveined
- 2 ripe avocados diced
- 1 pint cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 cucumber diced
- 1/4 cup fresh cilantro chopped
- 1 jalapeño seeded and minced (optional)
- For the Dressing:
- 3 tbsp olive oil
- Juice of 2 limes
- 2 garlic cloves minced
- 1 tsp honey or agave syrup
- 1/2 tsp ground cumin
- Salt and pepper to taste
Instructions
- Step 1: Cook the Shrimp
- Heat a skillet over medium-high heat and add 1 tbsp olive oil.
- Season shrimp with salt and pepper.
- Sear shrimp in a single layer for 2 minutes on each side until pink and curled.
- Remove from heat and let cool.
- Step 2: Prep the Vegetables
- Dice avocados, tomatoes, cucumber, and slice onion.
- Chop cilantro and jalapeño (if using).
- Combine all in a large mixing bowl.
- Toss avocado with a splash of lime juice to prevent browning.
- Step 3: Make the Dressing
- In a small bowl, whisk together lime juice, olive oil, garlic, honey, cumin, salt, and pepper.
- Adjust to taste with more lime or honey if desired.
- Step 4: Assemble the Salad
- Add cooled shrimp to the veggie bowl.
- Pour dressing over the top.
- Gently toss to combine.
- Let sit 5 minutes, then toss again before serving.
Notes
Best served fresh, but can be chilled for up to 1 hour.
Feel free to customize with add-ins like mango, feta, black beans, or herbs.
Great served in wraps or on toast for a quick lunch.
Nutrition
Calories: 310kcalCarbohydrates: 13gProtein: 24gTrans Fat: 20g
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