Description
A bright and refreshing salad combining succulent shrimp, creamy avocado, and crisp vegetables, ideal for any occasion.
Ingredients
Scale
- 1 pound (about 450 g) large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (English or Persian cucumber preferred)
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon fine sea salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 jalapeño pepper, seeded and finely diced (for heat)
Instructions
- Pat shrimp dry with paper towels and season lightly with a pinch of salt and pepper.
- Heat a skillet over medium-high heat with 1 teaspoon of olive oil. Add shrimp in one layer and cook for 2 minutes per side until opaque and firm. Remove from heat and let cool.
- While shrimp cook, prepare vegetables: dice avocados, halve tomatoes, dice cucumber, thinly slice the red onion, and chop cilantro.
- In a small bowl, whisk together 1 2/3 tablespoons olive oil, lime juice, salt, and black pepper for the dressing.
- In a large bowl, gently toss shrimp, avocado, cherry tomatoes, cucumber, red onion, and cilantro with the dressing. Taste and adjust seasoning.
- Let the salad sit for 5–10 minutes at room temperature for flavors to meld. Serve immediately.
Notes
To prevent the avocado from browning, use lime juice in the dressing and store tightly covered. For best texture, avoid overmixing the salad.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10.3g
- Fiber: 5.8g
- Protein: 29.5g
- Cholesterol: 150mg