Light, refreshing, and bursting with zesty citrus flavor, this shrimp avocado salad combines succulent shrimp with creamy avocado and fresh summer vegetables, all tossed in a bright, garlic-lime dressing. Ready in 20 minutes.
Serves: 3-4 Prep: 15 min | Cook: 5 min
Ingredients:
-
1 lb large shrimp, peeled and deveined
-
1 Tbsp olive oil
-
Salt and black pepper to taste
-
2 ripe avocados, diced
-
1 pint cherry tomatoes, halved
-
½ English cucumber, chopped
-
¼ cup red onion, thinly sliced
-
¼ cup fresh cilantro, chopped
For the Dressing:
-
3 Tbsp extra virgin olive oil
-
3 Tbsp fresh lime juice (about 1-2 limes)
-
1 clove garlic, minced
-
½ tsp honey or maple syrup
-
¼ tsp red pepper flakes (optional)
Instructions:
-
Prepare the Shrimp: In a small bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and pepper.
-
Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp in a single layer. Cook for 1–2 minutes per side, until they are pink and opaque. Do not overcook. Remove from heat and let them cool slightly.
-
Make the Dressing: In a small jar or bowl, whisk together the extra virgin olive oil, lime juice, minced garlic, honey, and red pepper flakes (if using). Season with salt to taste.
-
Assemble the Salad: In a large serving bowl, combine the diced avocados, halved cherry tomatoes, chopped cucumber, and sliced red onion.
-
Toss: Add the cooked shrimp and the fresh cilantro to the bowl.
-
Dress and Serve: Drizzle the garlic-lime dressing over the salad. Gently toss everything together until evenly coated. Serve immediately.
Serve with: Warm tortilla chips, as a filling for wraps, or on a bed of butter lettuce.