Description
A refreshing Shrimp Avocado Salad packed with juicy shrimp, creamy avocado, crisp veggies, and a tangy lime dressing. Perfect for a healthy lunch or light dinner, this vibrant, gluten-free salad comes together in just 15 minutes and delivers bold, satisfying flavor with every bite.
Ingredients
For the Salad:
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cucumber, sliced
1 tablespoon fresh cilantro, chopped
For the Dressing:
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
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Heat 1 tablespoon of olive oil in a skillet over medium heat.
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Season shrimp with garlic powder, salt, and pepper.
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Cook shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat.
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In a large bowl, combine cooked shrimp, diced avocado, cherry tomatoes, red onion, cucumber, and chopped cilantro.
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In a small bowl, whisk together dressing ingredients: olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
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Pour dressing over salad and toss gently to combine.
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Serve immediately, optionally garnished with extra cilantro.
Notes
Substitute shrimp with grilled chicken for variety.
For a low-carb version, omit cherry tomatoes and add more cucumber.
Add arugula, spinach, feta, or cotija for extra flavor.
Mango or pineapple chunks bring a fun tropical twist.
Best enjoyed fresh due to avocado; store leftovers in an airtight container for up to 1 day with a splash of lime juice to reduce browning.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American / Fusion
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
