Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon ground cumin
- 1 tablespoon lime zest
- 2 limes, juiced
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese (optional)
- 1 ripe avocado, diced
- 1/4 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- Tortilla chips (optional)
Instructions
- Heat 1 tablespoon olive oil in a pan over medium heat. Add shrimp and cook 2-3 minutes per side until pink and cooked through. Remove and let cool, then chop into bite-sized pieces.
- In a small bowl, whisk together lime juice, lime zest, chili powder, cumin, salt, pepper, and remaining 1 tablespoon olive oil to make the dressing.
- In a large bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and cooked shrimp.
- Pour the dressing over the salad and toss gently to combine.
- Top with cotija cheese and serve with tortilla chips if desired.
Notes
- Add extra veggies like cucumber, bell pepper, or corn for more color and crunch.
- For a spicy kick, add jalapeños or a splash of hot sauce to the dressing.
- Substitute chicken for shrimp if desired.
- Grill the shrimp for a smoky flavor.
- Add fruit like mango or pineapple for a sweet twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 165mg
