Shrimp Avocado Salad
This refreshing Shrimp Avocado Salad is packed with flavor, combining succulent shrimp with creamy avocado and vibrant vegetables. Perfect as a light lunch or appetizer, this dish is both nutritious and visually appealing.
Equipment
- 1 large bowl
- 1 skillet
- 1 serving dishes
- 1 cutting board
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 1 cup cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 lime juiced
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- In a skillet over medium heat, add the olive oil. Once hot, add the shrimp.
- Season the shrimp with garlic powder, salt, and pepper. Cook for about 3-5 minutes until the shrimp are pink and cooked through, stirring occasionally. Remove from heat and let cool.
- In a large bowl, combine the diced avocados, cherry tomatoes, red onion, cucumber, and cilantro.
- Once the shrimp have cooled, add them to the bowl with the vegetables.
- Drizzle the lime juice over the salad and gently toss everything together until well combined.
- Adjust seasoning with more salt and pepper if needed.
- Serve immediately in individual dishes or chill in the refrigerator for 30 minutes before serving for a cooler option.
Notes
Feel free to customize the salad with additional ingredients such as corn, bell peppers, or jalapeños for added flavor and crunch.
This salad can be kept in the refrigerator for up to 24 hours, but it's best enjoyed fresh to keep the avocado from browning.