This Shrimp and Avocado Salad is fresh and fun! Juicy shrimp, creamy avocado, and crunchy veggies come together in a bright and zesty dressing. It’s perfect for a light meal!
Key Ingredients & Substitutions
Shrimp: Large shrimp bring a nice texture to this salad. If you’re not a shrimp fan, feel free to swap it with cooked chicken or tofu for a different protein option!
Avocados: Fresh, ripe avocados add creaminess. If you can’t find avocados, you could use diced mango for a sweet twist!
Cherry Tomatoes: These are the perfect bite-sized addition. Substitute with regular diced tomatoes if you prefer or if cherry tomatoes aren’t available.
Red Onion: The sharpness of red onion adds depth. You could also use green onions for a milder flavor!
Cilantro: Fresh cilantro enhances the flavor nicely. If you aren’t a fan, parsley or basil can work well too!
What’s the Best Way to Cook Shrimp for This Salad?
Cooking shrimp can be quick and easy if you follow a few simple tips. Here’s how you can get perfectly tender and juicy shrimp!
- Start with a preheated skillet over medium-high heat. This helps in searing the shrimp quickly.
- Add olive oil and wait until it shimmers before adding the shrimp. This prevents sticking!
- Cook shrimp for about 2-3 minutes on each side until they turn pink and opaque. Avoid overcooking, as they can become rubbery.
- Remove from heat promptly to keep them juicy. Let them cool slightly before adding to the salad.
How to Make Shrimp And Avocado Salad
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, sliced or cubed
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil (for cooking shrimp)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lime juice (about half a lime)
- 1 teaspoon honey or agave syrup
- 1 garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This Shrimp and Avocado Salad takes about 15 minutes to prepare. It’s a quick and easy recipe that’s great for a healthy lunch or a light dinner. Enjoy the fresh flavors and bright colors!
Step-by-Step Instructions:
1. Prepare the Dressing:
In a bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lime juice, 1 teaspoon of honey (or agave syrup), 1 minced garlic clove, and a sprinkle of salt and pepper. Set your delicious dressing aside to let the flavors blend.
2. Cook the Shrimp:
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp to the hot skillet and cook for about 2-3 minutes on each side until they turn opaque and a lovely pink color. Once cooked, remove them from heat and let them cool slightly.
3. Combine Fresh Ingredients:
In a large mixing bowl, toss together the sliced avocados, halved cherry tomatoes, and thinly sliced red onion. These fresh ingredients will add vibrant colors and textures to your salad.
4. Add the Shrimp:
Next, gently add the cooked shrimp on top of the vegetable mixture. This adds protein and flavor to your salad!
5. Drizzle the Dressing:
Now it’s time to drizzle the prepared dressing over your salad ingredients. The dressing will bring everything together and enhance the flavors.
6. Toss to Combine:
Gently toss the salad to combine everything, taking care not to mash the avocado. You want to keep the avocado pieces intact for a lovely presentation and texture.
7. Garnish and Serve:
Lastly, garnish your salad with freshly chopped cilantro for an added burst of flavor. Serve immediately, and for an extra zesty touch, add lime wedges on the side.
This refreshing shrimp and avocado salad is an easy, tasty option that makes a perfect light meal or side dish. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this overnight in the fridge or by placing them in a sealed bag and submerging in cold water for about 15-20 minutes.
What Can I Substitute if I Don’t Have Avocados?
If avocados aren’t available, diced mango or cucumber can serve as a fresh alternative. Both will add a nice texture and sweetness to the salad!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 1 day. To keep the avocados from browning, cover the salad tightly with plastic wrap, pressing it directly against the surface of the avocado.
Can I Make This Salad Ahead of Time?
While it’s best enjoyed fresh, you can prepare the dressing and cook the shrimp in advance. Just store them separately from the fresh vegetables and avocado, then assemble right before serving.
