Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil (plus more for dressing)
- 2 cloves garlic, minced
- Zest and juice of 2 limes
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cucumber, diced (optional)
- 2 tbsp fresh cilantro or parsley, chopped
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste (optional)
Instructions
- Toss shrimp with olive oil, garlic, lime zest, salt, pepper, and red pepper flakes.
- Cook shrimp in a skillet or on a grill over medium heat for 2–3 minutes per side until pink and opaque. Let cool slightly.
- In a large bowl, combine avocado, cherry tomatoes, red onion, and cucumber.
- Whisk together lime juice, olive oil, salt, and pepper for the dressing.
- Add cooked shrimp to the bowl, pour dressing over the salad, and toss gently to combine.
- Garnish with chopped cilantro and serve immediately.
Notes
- Add black beans or corn for extra heartiness.
- Diced mango or pineapple gives it a tropical twist.
- Serve over rice or quinoa for a more filling meal.
- Wrap in lettuce leaves or tortillas for a taco-style version.
- Best enjoyed fresh; store up to 1 day in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 180mg
