Description
This Zesty Lime Shrimp Avocado Salad is a refreshing, vibrant summer dish featuring citrus-marinated, sautéed shrimp paired with creamy avocado and crisp veggies. Ready in just 20 minutes, it’s perfect for a light main course that’s bright, flavorful, and packed with fresh ingredients.
Ingredients
For the Shrimp:
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil (for sautéing)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Salad:
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1 cucumber, diced
For the Zesty Lime Dressing:
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp honey or agave (optional)
- 1 small garlic clove, minced
- 1/4 tsp ground cumin
- Salt and pepper to taste
Instructions
- Cook the Shrimp: Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Heat a skillet over medium-high heat and sauté the shrimp for 2 to 3 minutes per side until they turn lightly golden and are cooked through. Remove from heat and set aside to cool slightly.
- Whisk the Dressing: In a small bowl, combine fresh lime juice, olive oil, honey or agave if using, minced garlic, ground cumin, salt, and pepper. Whisk together until well blended, creating a bright and zesty dressing that ties the salad flavors together.
- Assemble the Salad: In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, finely diced red onion, diced cucumber, and chopped cilantro. Gently fold in the cooked shrimp, ensuring even distribution without mashing the avocado.
- Toss & Serve: Drizzle the zesty lime dressing over the salad. Carefully toss to coat all ingredients while keeping the avocado intact. Serve immediately to enjoy the freshest flavors or refrigerate for 10–15 minutes for a chilled, refreshing salad experience.
Notes
- For extra heat, add a pinch of cayenne pepper or chopped jalapeño to the shrimp seasoning.
- If avocados are not ripe, let them soften before dicing to avoid a hard texture.
- This salad is best served fresh but can be refrigerated for up to 2 hours; dress just before serving to maintain avocado freshness.
- For a vegan option, replace shrimp with grilled tofu or chickpeas and omit the honey in the dressing.
