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Shrimp Avocado Salad

Shrimp Avocado Salad

This refreshing Shrimp Avocado Salad is a light and nutritious dish perfect for a quick lunch or a delightful dinner. The combination of tender shrimp, creamy avocado, and crisp vegetables creates a delectable and satisfying meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine Mexican
Servings 4 People
Calories 290 kcal

Equipment

  • 1 large saucepan
  • 1 colander
  • 1 medium bowl
  • 1 salad bowl
  • 1 cutting board

Ingredients
  

  • 1 pound shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 lime juiced
  • 3 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 1 jalapeño, finely chopped Optional for a spicy kick.

Instructions
 

  • In a large saucepan, bring water to a boil. Add the shrimp and cook for about 2-3 minutes or until the shrimp turn pink and opaque. Do not overcook. Immediately transfer cooked shrimp to a colander and rinse with cold water to stop the cooking process.
  • In a medium bowl, combine the diced avocados, cherry tomatoes, cucumber, red onion, and cilantro. Toss gently to mix the ingredients.
  • Once the shrimp has cooled, chop it into bite-sized pieces and add it to the bowl with the vegetables.
  • In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. If using, add the chopped jalapeño for extra heat.
  • Pour the dressing over the shrimp and avocado mixture. Toss everything gently to coat the ingredients with the dressing.
  • Transfer the salad to a large serving bowl and serve immediately, or cover and refrigerate until ready to serve.
  • For added flavor, consider marinating the shrimp in lime juice, garlic, and spices for 15-30 minutes before cooking.
  • This salad can be served on its own or as a filling topping for lettuce wraps.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. However, the avocado may brown, so it’s best to consume fresh.

Notes

For added flavor, consider marinating the shrimp in lime juice, garlic, and spices for 15-30 minutes before cooking.
This salad can be served on its own or as a filling topping for lettuce wraps.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. However, the avocado may brown, so it’s best to consume fresh.