Description
A refreshing and vibrant shrimp salad with creamy avocado, zesty lime, and a blend of fresh ingredients, perfect for summer gatherings.
Ingredients
Scale
- 2 avocados, peeled, pitted, and diced
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 1 lime, juiced
- 2 cups mixed greens
Instructions
- Heat the skillet: Place a large skillet over medium-high heat.
- Add olive oil: Drizzle the olive oil into the skillet and let it warm up.
- Season the shrimp: In a bowl, season the shrimp with garlic powder, chili powder, cumin, salt, and black pepper.
- Cook the shrimp: Transfer the shrimp to the skillet and cook for 2-3 minutes on each side until fully cooked.
- Cool slightly: Remove the shrimp from the skillet and set them aside to cool.
- Combine the salsa: In a large bowl, mix diced avocados, chopped red onion, cilantro, and halved cherry tomatoes.
- Add lime juice: Squeeze lime juice over the mixture and toss gently.
- Prepare the shrimp: Cut the shrimp into smaller pieces or leave whole.
- Mix together: Add shrimp to the avocado mixture and toss gently.
- Serve on greens: Place mixed greens in a bowl, top with the avocado salsa shrimp mixture.
- Enjoy right away: Optionally chill in the refrigerator for 15-20 minutes before serving.
Notes
Make ahead: Keep shrimp, salsa, and greens separate until ready to serve for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Sautéing, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 160mg
Keywords: shrimp salad, avocado salsa, summer salad, healthy recipe, gluten-free meal