Description
A vibrant and refreshing Avocado Salsa Shrimp Salad featuring perfectly sautéed shrimp, creamy avocado, fresh vegetables, and zesty lime for a light and flavorful meal ready in just 20 minutes.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Salad
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cucumber, diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 cup fresh salsa (store-bought or homemade)
Optional
- 2 cups mixed greens for serving
Instructions
- Cook the shrimp: Heat olive oil in a skillet over medium heat. Season the shrimp with garlic powder, salt, and pepper. Cook the shrimp for about 3 to 4 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the heat and set aside.
- Prepare the vegetables: While the shrimp is cooking, dice the ripe avocados, halve the cherry tomatoes, finely chop the red onion, and dice the cucumber. Combine all these ingredients in a mixing bowl along with the chopped fresh cilantro.
- Combine salad ingredients: Add the cooked shrimp to the bowl with the vegetables. Pour in fresh salsa and squeeze the lime juice over the mixture. Gently toss everything together to ensure all flavors are well combined without mashing the avocado.
- Serve: Serve the salsa shrimp salad immediately on its own or on a bed of mixed greens if desired for an extra fresh and crunchy base.
Notes
- To make this salad more filling, serve on mixed greens or with tortilla chips.
- Use fresh salsa for the best flavor; homemade or high-quality store-bought works well.
- Adjust seasoning with salt and pepper according to your taste preferences.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the shrimp seasoning.
- If preparing ahead, keep the avocado and lime juice separate until just before serving to prevent browning.
