Kristy Cook
“I doubled the recipe for my dinner party and I still barely had enough food because even the pickiest of eaters were having seconds.. or even thirds! It’s a winner!”
Ingredients:
1 lb raw shrimp, peeled and deveined
1 large avocado, cubed
8 oz grape or cherry tomatoes, halved
1 cup thin cucumber slices
1/2 small red onion, finely minced
1/2 cup chopped cilantro
1/2 large mango, cubed
1 small jalapeño, finely minced
2 tablespoons avocado oil
Juice of 2 fresh limes (about 3 tablespoons)
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon ground black pepper
2 tablespoons agave nectar or honey (optional) or substitute with monk fruit, erythritol, or coconut sugar to taste
Tajín seasoning, to garnish (optional)
Instructions:
Prepare the Shrimp:
Bring a large pot of water to a boil. Season with 1/2 lemon sliced, 1 tablespoon sea salt (or garlic salt), and 1/2 teaspoon black peppercorns.
Add shrimp and cook for about 2 minutes until they turn pink. Immediately transfer shrimp to an ice water bath to stop cooking.
Make the Lime Dressing:
In a small bowl or jar, combine freshly squeezed lime juice, avocado oil, agave nectar (or other sweetener), salt, and pepper. Stir or shake well to mix.
Combine Salad Ingredients:
In a medium-sized bowl, combine chilled shrimp, cucumber slices, minced red onion, halved grape tomatoes, cubed mango, cubed avocado, minced jalapeño, and chopped cilantro.
Dress the Salad:
Pour the lime dressing over the salad ingredients. Gently toss to combine, ensuring everything is evenly coated.
Chill and Serve:
Let the salad sit for up to 30 minutes to allow flavors to meld.
Adjust seasoning with more salt and pepper if needed.
Garnish with additional chopped cilantro and Tajín seasoning, if desired.
Serve as is or with cooked cauliflower rice for a satisfying meal.
Enjoy this refreshing and flavorful Mexican Shrimp Avocado Salad!
