This fresh and vibrant shrimp and avocado salad combines juicy shrimp, creamy avocados, and crisp vegetables, all tossed in a tangy lime dressing. Perfect as a light meal, snack, or appetizer, it’s quick to make and packed with healthy ingredients!
Quick Description
This refreshing shrimp and avocado salad features a mix of diced vegetables, juicy shrimp, and a zesty lime dressing. It’s a perfect healthy meal for warm days or when you’re craving something light yet satisfying.
Servings & Timing
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 5 minutes (if using uncooked shrimp)
Total Time: 20-25 minutes
Ingredients List
- 1 lb cooked shrimp (peeled and deveined)
- 2 ripe avocados, diced
- 2 medium tomatoes, diced
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
1. Prepare the Ingredients
- Dice the avocados, tomatoes, cucumber, and red onion. Place them in a large mixing bowl.
2. Add the Shrimp
- If using cooked shrimp, chop them into bite-sized pieces and add them to the bowl with the vegetables.
3. Season the Salad
- Add chopped cilantro, lime juice, olive oil, salt, and pepper to the bowl. Gently toss everything together until well combined.
4. Chill (Optional)
- Let the salad chill in the fridge for 10 minutes before serving, if desired, to allow the flavors to meld together.
5. Serve
- Serve immediately, or refrigerate for up to 2 hours before serving for a chilled salad.
Additional Notes
- Flavor Variations: Add a pinch of chili powder or cayenne for a slight kick.
- Add-Ins: For extra flavor, consider adding diced mango, corn, or jalapeños.
- Protein Boost: Add more shrimp or incorporate another lean protein like chicken for a heartier dish.
Dietary Info
Calories per Serving: ~250-300 kcal (depending on shrimp and avocado size)
Protein: ~20g (from shrimp)
Carbs: ~12g
Fat: ~18g
Fiber: ~8g
Diet Type: Low-Carb, High-Protein, Gluten-Free
Storage & Make-Ahead
- Storage: This salad can be stored in the fridge for up to 2 hours, but it’s best enjoyed fresh to prevent the avocado from browning.
- Make-Ahead: Prepare all the ingredients ahead of time, but avoid mixing the salad until you’re ready to serve to keep the avocados fresh.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp, just make sure to thaw and cook them properly before adding to the salad.
Can I make this salad vegan?
Yes! You can omit the shrimp and replace it with chickpeas or tofu for a plant-based protein option.
Can I add more veggies?
Absolutely! Feel free to add bell peppers, corn, or even a few slices of jalapeño for an extra burst of flavor.
