Description
A light, fresh, and satisfying salad featuring tender shrimp, creamy avocado, and a bright citrus dressing. Perfect for a quick lunch or healthy meal.
Ingredients
Scale
- 1 pound medium shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: 1/4 teaspoon red pepper flakes for a touch of heat
- Optional: Cherry tomatoes, halved, for added color and freshness
- Optional: A small jalapeño, seeded and finely minced, for more kick
- Optional: Crisp lettuce leaves or butter lettuce for serving
Instructions
- 1. If your shrimp are not already cooked, bring a pot of lightly salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain immediately and rinse under cold water. Let them cool completely.
- 2. Once cooled, chop the shrimp into bite-sized pieces if desired.
- 3. In a medium bowl, gently combine the cooled shrimp, diced avocado, finely diced red onion, and chopped cilantro.
- 4. In a small bowl, whisk together the fresh lime juice, olive oil, salt, and black pepper. Add red pepper flakes if using.
- 5. Pour the dressing over the shrimp and avocado mixture.
- 6. Gently toss everything together until well combined. Be careful not to overmix.
- 7. Fold in cherry tomatoes or jalapeño if using.
- 8. Taste and adjust seasoning as needed.
Notes
Store any leftover Avocado Shrimp Salad in an airtight container in the refrigerator for up to 1-2 days. This salad is best served cold; reheating is not recommended.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salads
- Method: No-Cook Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A