Description
This Zesty Lime Shrimp and Avocado Salad features succulent, seasoned shrimp cooked to perfection on the stovetop and tossed with fresh avocado, cherry tomatoes, red onion, and cilantro. Enhanced with a bright lime dressing and subtle spices, it’s a light, refreshing, and healthy main course perfect for warm days or anytime you crave a vibrant, nutritious meal.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
Salad
- 3 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
Dressing
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon lime zest
- Salt and black pepper to taste
Instructions
- Prepare the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon chili powder, and ¼ teaspoon garlic powder, ensuring each piece is evenly coated.
- Cook the shrimp: Add the shrimp to the hot skillet in a single layer. Cook for 2 to 3 minutes on each side until they turn pink and are cooked through. Remove the skillet from heat and let the shrimp cool slightly.
- Combine salad ingredients: In a large bowl, mix the diced avocados, halved cherry tomatoes, finely diced red onion, and chopped cilantro gently to combine without mashing the avocados.
- Make the dressing: In a small bowl, whisk together 3 tablespoons fresh lime juice, 1 tablespoon olive oil, ½ teaspoon lime zest, and salt and black pepper to taste until emulsified.
- Assemble the salad: Add the cooked shrimp to the large bowl with the vegetables. Drizzle the lime dressing over the salad and gently toss everything together until the shrimp and vegetables are evenly coated with the dressing.
- Serve: Serve the salad immediately to enjoy the fresh flavors and to prevent the avocado from browning.
Notes
- For extra crunch, add sliced cucumber or shredded romaine lettuce.
- This salad is best enjoyed fresh to prevent the avocados from browning.
- Use ripe but firm avocados to maintain texture.
- Adjust the chili powder amount to control the spice level.
