Description
This Refreshing Shrimp and Avocado Salad is the perfect light yet satisfying dish for warm days. Packed with protein-rich shrimp, creamy avocado, and crisp vegetables, it’s a nutritious meal that comes together in just 20 minutes. The combination of citrus dressing and fresh herbs creates a burst of flavor in every bite.
Ingredients
Scale
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 3 tbsp extra virgin olive oil
- 1 tsp honey or maple syrup
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- Rinse the shrimp under cold water and pat dry. In a large skillet over medium heat, cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and let cool.
- Dice the avocados and cucumber into bite-sized pieces. Thinly slice the red onion. Combine these ingredients in a large mixing bowl.
- Whisk together lime juice, olive oil, honey, chili powder, salt, and pepper in a small bowl. Pour over the avocado and vegetable mixture, gently tossing to coat.
- Add the cooled shrimp to the salad mixture along with chopped cilantro. Toss gently to combine. Serve immediately or chill for 30 minutes to let flavors meld.
Notes
- For best results, use fresh shrimp rather than frozen
- Add the avocado just before serving to prevent browning
- Substitute mango for cucumber for a tropical twist
- Use Greek yogurt instead of olive oil for a creamy version
- Grill the shrimp for added smoky flavor
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 180mg
Keywords: shrimp avocado salad, healthy shrimp recipe, summer salad, easy seafood dish, gluten-free lunch, keto salad, quick dinner recipe, refreshing seafood salad