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Shrimp Avocado Salad

A quick and vibrant salad with juicy shrimp, creamy avocados, and fresh vegetables, perfect for a light dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: Mediterranean, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Shrimp Preparation
  • 1 pound raw shrimp, peeled and deveined, tails off Use large or extra-large shrimp to avoid overcooking.
  • 2 tablespoons olive oil Plus more for cooking.
  • 1 teaspoon chili flakes or a pinch of cayenne Adjust to taste.
  • Kosher salt and freshly cracked black pepper To taste.
  • 1 small garlic clove, grated or minced
  • 1 lime juiced, plus zest to taste Use more for brightness.
Salad Ingredients
  • 2 ripe avocados, cubed Aim for ripe avocados that give slightly when pressed.
  • 1 cup cherry tomatoes, halved
  • 1 small English cucumber, diced
  • 1 small red onion, thinly sliced or finely chopped
  • 1 handful fresh cilantro or parsley, chopped
  • 1 teaspoon honey or maple syrup Optional for balance.

Method
 

Prep and Cook the Shrimp
  1. Pat the shrimp dry with paper towels.
  2. Toss the shrimp with 1 tablespoon olive oil, a pinch of salt, pepper, chili flakes, and half the lime zest.
  3. Heat a skillet over medium-high heat until hot.
  4. Add oil, then the shrimp in a single layer.
  5. Cook for 1 to 2 minutes per side until the shrimp are opaque and curl gently.
  6. Remove immediately from heat to avoid overcooking.
Toss, Taste, and Serve
  1. In a big bowl, whisk 1 tablespoon olive oil, lime juice, honey, garlic, and a pinch of salt and pepper.
  2. Add tomatoes, cucumber, and red onion to the bowl.
  3. Toss gently, then fold in the warm shrimp and avocado cubes.
  4. Sprinkle with cilantro and the rest of the lime zest, then taste and adjust seasoning.
  5. Serve immediately while shrimp are warm and avocado is creamy.

Notes

This salad is delicious on its own or served over greens. Make it your own with arugula or mango for extra flavor.