Shrimp Avocado Salad
Shrimp Avocado Salad is a fresh and flavorful dish featuring juicy shrimp, creamy avocado, and a zesty lime dressing. It's a quick and easy meal that's perfect for a light lunch or dinner, ready in just 20 minutes.
Servings: 4
Calories: 255kcal
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- 2 large avocados diced
- 1 cup cherry tomatoes halved
- 1 small red onion finely chopped
- 1 cucumber diced
- ¼ cup fresh cilantro chopped
Dressing
- 2 tablespoons lime juice
- 1 tablespoon olive oil for dressing
- salt and pepper to taste
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with garlic powder, paprika, salt, and pepper.
- Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside to cool.
- In a large bowl, combine the diced avocados, cherry tomatoes, red onion, cucumber, and chopped cilantro. Add the cooked shrimp to the bowl.
- In a small bowl, whisk together the lime juice, 1 tablespoon of olive oil, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately or chill in the refrigerator for 15-20 minutes before serving.
Notes
- Use ripe but firm avocados to prevent them from becoming too mushy when mixed with the salad.
- If you prefer a bit more kick, add a pinch of red pepper flakes to the dressing.
- For a make-ahead option, prepare all the ingredients separately and combine just before serving to keep everything fresh.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 16g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 15mg | Potassium: 745mg | Fiber: 8g | Sugar: 4g | Vitamin A: 701IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg
