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Shrimp Avocado Salad

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A light, refreshing salad of sautéed shrimp, creamy avocado, crisp veggies and a zesty lime dressing—perfect for a quick, protein-packed meal.

Ingredients

Scale
  • 1 lb (450 g) large shrimp, peeled & deveined
  • 2 Tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 1 cucumber, diced
  • 2 Tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • 1 Tbsp extra-virgin olive oil (for dressing)
  • ½ tsp garlic powder
  • 1 jalapeño, seeded & minced (optional)

Instructions

  1. Pat shrimp dry, then toss with 2 Tbsp olive oil, salt, pepper and smoked paprika.
  2. Heat a skillet over medium-high; cook shrimp 2 min per side until pink and opaque. Transfer to a plate to cool slightly.
  3. In a large bowl combine diced avocados, tomatoes, cucumber, red onion, cilantro and jalapeño.
  4. Add cooled shrimp to the bowl.
  5. Whisk lime juice, 1 Tbsp extra-virgin olive oil and garlic powder; season to taste.
  6. Pour dressing over salad and gently toss to coat.
  7. Serve immediately, or chill 15 min to meld flavors.

Notes

  • Use pre-cooked shrimp to make the recipe completely no-cook.
  • Add mixed greens or quinoa to stretch it into a main-dish salad.
  • Squeeze extra lime just before serving to keep avocado vibrant.
  • Leftovers keep up to 1 day in the fridge; cover tightly to slow browning.

Nutrition

Keywords: shrimp, avocado, salad, gluten free, summer, healthy

Find it online: https://zesticook.com/shrimp-avocado-salad/