Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: sliced jalapeños for extra heat
Instructions
- Start by marinating the shrimp with lime juice, garlic powder, salt, and pepper. Heat a skillet over medium heat, add olive oil, and cook the shrimp until they turn pink and are cooked through, about 2-3 minutes per side. Set aside to cool slightly.
- In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, and red onion. Toss gently to combine, ensuring the ingredients stay intact.
- In a small bowl, whisk together lime juice, olive oil, chopped cilantro, salt, and pepper. Pour this dressing over the salad and carefully toss until everything is evenly coated. For an extra kick, add sliced jalapeños.
Notes
- To keep your shrimp salad with avocado fresh, store it in an airtight container in the refrigerator for up to 2 days.
- To prevent the avocado from browning, consider adding a little extra lime juice over the cut avocado before storing.
- Assemble ingredients separately when meal prepping and add the dressing just before serving for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking, No-Cook
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Dairy-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 150 mg