Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: red onion, diced for extra zest
Instructions
- Start by seasoning the shrimp with minced garlic, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and are cooked through. Set aside to cool slightly.
- In a small bowl, combine freshly squeezed lime juice, chopped cilantro, and a drizzle of olive oil. Mix well to create a zesty dressing.
- In a large bowl, gently toss the cooked shrimp, diced avocados, and red onion (if using). Pour over the lime-cilantro dressing and toss again to evenly coat all ingredients.
- Serve immediately, garnished with extra cilantro and lime wedges. Pair with toasted baguette slices or lettuce wraps for a complete meal.
Notes
- To prevent the avocado from browning, squeeze extra lime juice over the salad before storing.
- For longer storage, keep the avocado separate until serving to maintain freshness.
- This salad can be customized with additional vegetables or proteins like grilled chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salads
- Method: Stovetop, No-Bake (for dressing assembly)
- Cuisine: Mexican-inspired, Seafood
- Diet: Gluten-Free, Low Carb, Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 165 mg