Description
Bright, fresh, and ready in minutes, this salad balances tender shrimp, creamy avocado, crisp red onion, and a burst of lime.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 lime, juiced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, minced (optional)
- Salt and pepper to taste
- Olive oil
Instructions
- Peel and devein the shrimp if not already done. Dice the avocados, finely dice the red onion, chop the cilantro, and mince the jalapeño if using. Juice the lime. Season the shrimp lightly with salt and pepper.
- In a medium bowl, combine the diced avocados, red onion, cilantro, minced jalapeño, lime juice, a pinch of salt, and a few grinds of black pepper. Gently toss so the avocado pieces are coated but remain chunky.
- Heat a skillet over medium heat and add a drizzle of olive oil (about 1 tablespoon). Add the shrimp in a single layer and cook until pink and opaque, about 3–5 minutes total, flipping once. Do not overcook — shrimp should be firm but tender.
- Let the shrimp cool slightly for a minute or two, then add them to the avocado mixture. Toss gently to combine. Taste and adjust salt, pepper, or lime as needed. Serve chilled or at room temperature.
Notes
Best consumed fresh. Store shrimp and avocado mixture separately to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 200mg