Description
A refreshing salad featuring succulent shrimp, creamy avocado, and zesty lime, perfect for summer gatherings.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 ripe avocado, diced
- 2 tbsp lime juice
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Cook the shrimp: In a skillet over medium heat, toss those shrimp in with olive oil, salt, and pepper. Sauté for about 3-4 minutes until pink. Set aside to cool.
- Chop it up: Dice the avocado, slice the red onion, and halve the cherry tomatoes.
- Mix it up: In a large bowl, combine the shrimp, avocado, red onion, tomatoes, and cilantro. Squeeze lime juice over the top and gently toss.
- Serve it up: Transfer to serving bowls and garnish with extra cilantro if desired.
Notes
Store leftovers in an airtight container in the fridge. For freshness, keep shrimp and avocado separate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 200mg
Keywords: shrimp salad, avocado salad, summer recipe