Shrimp Avocado Salad
This Shrimp Avocado Salad is a refreshing and healthy dish that combines succulent shrimp, creamy avocado, and vibrant vegetables. Perfect as a light lunch or dinner, it is easy to prepare and bursting with flavor.
Equipment
- 1 large mixing bowl
- 1 small bowl
- 1 whisk or fork
- 1 medium skillet
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cup cucumber, diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Instructions
- In a medium skillet, heat the olive oil over medium heat.
- Add the shrimp to the skillet, seasoning them with salt, black pepper, and cayenne pepper if using. Cook for 3-5 minutes until the shrimp turn pink and are cooked through. Remove from heat and let cool.
- In a large mixing bowl, combine the diced avocados, cherry tomatoes, red onion, cucumber, and cilantro.
- In a small bowl, whisk together the lime juice and a pinch of salt.
- Once the shrimp are cool, add them to the mixing bowl with the vegetables. Drizzle the lime juice dressing over the salad and toss gently to combine, being careful not to mash the avocado.
- Serve immediately or refrigerate for up to an hour before serving for a chilled meal.
Notes
This salad is best served fresh, but can be made a few hours in advance if necessary.
If you have leftovers, store them in an airtight container in the refrigerator for up to a day, but be aware that the avocado may brown slightly.
Customize the salad by adding ingredients like corn, bell peppers, or jalapeños for extra flavor.