This Shrimp Avocado Salad is a fresh, light, and flavorful dish that combines tender shrimp, creamy avocado, and vibrant vegetables. Perfect for a quick lunch, a healthy dinner, or even as a dish to impress at gatherings, this salad is as nutritious as it is delicious.
Why Youโll Love This Recipe
- Quick and Easy:ย Ready in under 20 minutes, this salad is perfect for busy days.
- Healthy and Nutritious:ย Packed with protein, healthy fats, and fresh veggies.
- Customizable:ย Adjust ingredients to suit your taste or dietary preferences.
- Refreshing and Satisfying:ย A delightful blend of creamy, crunchy, and zesty textures and flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shrimp, peeled and deveined
- Ripe avocados, diced
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, thinly sliced
- Fresh cilantro or parsley, chopped
- Olive oil
- Lime juice
- Garlic, minced
- Salt and pepper
Directions
- Cook the shrimp: Heat a skillet over medium heat, add a drizzle of olive oil, and cook shrimp until pink and opaque, about 2-3 minutes per side. Season with salt and pepper.
- Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and pepper. Adjust seasoning to taste.
- Assemble the salad: In a large mixing bowl, combine diced avocados, cherry tomatoes, cucumber, red onion, and chopped cilantro. Add the cooked shrimp.
- Toss and serve: Drizzle the dressing over the salad and gently toss to coat. Serve immediately or chill for a few minutes before serving.
Servings and Timing
- Servings:ย 4
- Prep Time:ย 10 minutes
- Cook Time:ย 6 minutes
- Total Time:ย 16 minutes
Variations
- Protein Swap:ย Substitute shrimp with grilled chicken, tofu, or salmon for a different twist.
- Spicy Kick:ย Add a pinch of red pepper flakes or a diced jalapeรฑo to the dressing.
- Dressing Alternatives:ย Use a balsamic vinaigrette or a creamy yogurt-based dressing for variation.
- Additional Veggies:ย Include bell peppers, corn, or arugula for added texture and flavor.
Storage/Reheating
- Storage:ย Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating:ย This salad is best enjoyed fresh. If stored, bring it to room temperature before serving, as reheating may compromise the texture of the shrimp and avocado.
FAQs
1. Can I use frozen shrimp?
Yes, just ensure the shrimp is fully thawed and patted dry before cooking.
2. How can I prevent the avocado from browning?
Toss the avocado in lime juice before adding it to the salad to minimize browning.
3. Can I make this salad ahead of time?
You can prepare the ingredients in advance, but add the avocado and dressing just before serving for optimal freshness.
4. What type of shrimp works best?
Medium to large shrimp are ideal, but you can use any size based on preference.
5. Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free.
6. Can I serve this warm?
While this salad is typically served cold, you can serve it warm by adding freshly cooked shrimp to the salad.
7. What can I use instead of cilantro?
Parsley or basil are great substitutes if youโre not a fan of cilantro.
8. How do I make this salad keto-friendly?
The salad is naturally keto-friendly due to its low-carb ingredients.
9. What pairs well with this salad?
Serve it with crusty bread, tortilla chips, or as a side to grilled dishes.
10. Can I add cheese?
Yes, crumbled feta or grated Parmesan complements the flavors nicely.
Conclusion
This Shrimp Avocado Salad is a quick and easy way to enjoy a healthy, flavorful meal thatโs versatile and satisfying. Whether youโre preparing it for a casual lunch or a special gathering, its refreshing ingredients and vibrant flavors are sure to impress. Give this recipe a try and savor every bite!
PrintShrimp Avocado Salad
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Sautรฉing
- Cuisine: American
- Diet: Gluten Free
Description
This Shrimp Avocado Salad combines tender shrimp, creamy avocado, and fresh vegetables, all tossed in a zesty lime dressing. It’s a light yet filling dish perfect for lunch or a light dinner.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups mixed greens (such as romaine, arugula, or spinach)
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 red onion, thinly sliced
- 2 ripe avocados, peeled, pitted, and sliced
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Shrimp:ย In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove from heat and let them cool slightly.
- Prepare the Dressing:ย In a small bowl, whisk together the olive oil, lime juice, honey, minced garlic, salt, and pepper until well combined.
- Assemble the Salad:ย In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and cilantro. Add the cooked shrimp and avocado slices on top.
- Dress the Salad:ย Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are lightly coated.
- Serve:ย Divide the salad into serving bowls or plates and enjoy immediately.
Notes
- For added flavor, consider grilling the shrimp instead of sautรฉing.
- To prevent the avocado from browning, add it just before serving.
- Feel free to add other fresh vegetables like bell peppers or corn for extra crunch and sweetness.
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