Description
A fresh and vibrant Shrimp Avocado Salad featuring tender sautéed shrimp, creamy avocado, crisp vegetables, and a zesty lime-honey dressing. This quick and easy recipe is perfect for a light lunch or dinner, combining protein and healthy fats for a nutritious, flavorful meal.
Ingredients
Scale
Shrimp
- 1 lb 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
- 1/2 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1 tablespoon fresh cilantro, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium heat, ensuring the oil is hot before adding the shrimp.
- Season the Shrimp: In a bowl, season the peeled and deveined shrimp with garlic powder, salt, and pepper to enhance their natural flavor.
- Cook the Shrimp: Place the shrimp in the skillet and cook for 2 to 3 minutes on each side until they turn pink and opaque, indicating they are fully cooked. Remove from heat and set aside.
- Combine Salad Ingredients: In a large bowl, gently mix the cooked shrimp with diced avocado, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and chopped fresh cilantro.
- Make the Dressing: In a separate small bowl, whisk together 2 tablespoons olive oil, lime juice, honey, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.
- Toss the Salad: Pour the dressing over the shrimp and vegetable mixture and toss gently to ensure everything is well coated without mashing the avocado.
- Serve: Serve the shrimp avocado salad immediately, optionally garnished with extra fresh cilantro for added aroma and color.
Notes
- Use ripe but firm avocados to avoid a mushy salad texture.
- You can substitute lime juice with lemon juice if preferred.
- Adjust the honey amount based on your desired sweetness.
- For extra heat, add a pinch of chili flakes to the shrimp while cooking.
- This salad is best served fresh; avocado may brown if left too long.
