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- 1 pound 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 - 3 tablespoons olive oil - 1 teaspoon chili powder - Salt and pepper to taste - Mixed greens for serving When I make Lime Shrimp Avocado Salad, I love the fresh taste of each ingredient. The shrimp brings a nice, mild flavor. I always use shrimp that is peeled and deveined for ease. Diced avocados add creaminess and richness. They balance well with the crisp cherry tomatoes. I prefer using ripe avocados that are soft but not brown inside. Next, I chop a small red onion. It adds a nice crunch and a bit of sharpness. Fresh cilantro gives the salad a bright, herbal note. If you don’t like cilantro, you can skip it or use parsley instead. Now, let’s talk about the seasoning. The juice of two limes adds a zesty kick. I love the way lime juice makes the flavors pop. I mix it with olive oil for a rich dressing. Chili powder brings warmth without too much heat. Don’t forget to add salt and pepper for balance. If you want to serve this salad on a bed of mixed greens, it adds a nice touch. The greens give extra color and texture. This salad is light but filling, perfect for lunch or dinner. {{ingredient_image_1}} First, I take my shrimp and place them in a bowl. I add lime juice, chili powder, salt, and pepper. I toss everything to coat the shrimp well. Marinating the shrimp helps the flavors blend. I let it sit for about 15 to 20 minutes. This step makes the shrimp taste fresh and zesty. Next, I heat a skillet over medium heat. I add a tablespoon of olive oil and wait until it’s hot. Then, I place the marinated shrimp in the skillet. I cook the shrimp for about 2 to 3 minutes on each side. I know they are done when they turn pink and opaque. Once cooked, I remove them from the heat and let them cool slightly. In a large bowl, I add diced avocados, halved cherry tomatoes, finely chopped red onion, and cilantro. I mix these ingredients gently to keep the avocados intact. This makes a colorful and tasty base for the salad. To make the dressing, I whisk together the remaining olive oil, lime juice, and a pinch of salt and pepper in a small bowl. I drizzle this dressing over the salad mixture. This step adds a bright flavor to the dish. Once the shrimp has cooled, I add it to the salad. I toss everything together gently to combine the shrimp with the other ingredients. Then, I taste the salad and adjust the seasoning. If it needs more lime, salt, or pepper, I add it now. To serve, I can use mixed greens. I layer them on individual plates and top with the shrimp avocado salad. For a nice touch, I arrange the salad neatly and add a lime wedge on the side. This makes the dish look appealing and fresh. To avoid overcooking shrimp, watch the color change. Cook them until they turn pink and opaque. This usually takes about 2-3 minutes per side. If you cook them too long, they can become rubbery and tough. When choosing shrimp, fresh shrimp is often best for taste. If fresh shrimp isn’t available, frozen shrimp is a great option. Just make sure to thaw it in the fridge overnight for the best texture. To choose ripe avocados, look for ones that are slightly soft when you press them. If they feel hard, they need more time to ripen. If you want to speed up ripening, place them in a paper bag with a banana. For salads, select avocados that hold their shape. Avoid ones with dark spots or bruises. Diced avocados should be firm yet creamy, adding a nice texture to your dish. To boost the flavor of your salad, think about adding spices like garlic powder or cumin. These can add depth to your dish. If you prefer your salad spicier, add more chili powder or a splash of hot sauce. For a milder salad, reduce the chili powder or skip it altogether. Adjust the seasoning to suit your taste buds! Pro Tips Fresh Shrimp: Always use the freshest shrimp available for the best flavor and texture. If buying frozen, make sure to thaw them properly before marinating. Perfectly Ripe Avocados: Select avocados that are slightly soft to the touch but not overly mushy. This ensures they are creamy and flavorful without being too ripe. Customize the Heat: If you prefer a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the salad for extra flavor. Chill Before Serving: For an even more refreshing salad, chill the mixed salad ingredients in the refrigerator for about 30 minutes before serving. {{image_2}} You can switch up the main protein in this salad. If you prefer chicken, use grilled or roasted pieces. For a plant-based option, try tofu. Just make sure to cut it into small cubes and marinate it similarly. You can also add more veggies to the mix. Try diced bell peppers, cucumber, or even corn for extra crunch. These simple changes keep the dish exciting and fresh. While the lime dressing is zesty, you can explore other flavors. A light balsamic vinaigrette adds sweetness. For a spicy kick, try a chipotle dressing. You can mix in fresh herbs too, like dill or basil, to make the taste more unique. Adding spices can elevate the flavor. Cumin or smoked paprika can give the salad a warm twist. Don't be afraid to experiment with different dressings until you find your favorite. Serving this salad as a wrap is a fun twist. Use large lettuce leaves or tortillas to wrap the salad tightly. You can also serve it in tacos for a festive touch. Just pile the salad into soft shells for a tasty meal. For gatherings, consider creative plating. Layer the salad in clear cups to show off the colors. Garnish with lime wedges and cilantro for an appealing look. This makes the dish stand out and invites everyone to dig in! To store your Lime Shrimp Avocado Salad, place it in an airtight container. This keeps flavors fresh. Refrigerate it right away after serving. The salad will stay good for up to two days. The shrimp will lose some texture, but it will still taste great. You should not reheat shrimp salad. Reheating can make shrimp tough and rubbery. Instead, enjoy it cold. If you want warmth, serve the shrimp separately. You can add warm shrimp to the salad just before eating. This salad does not freeze well. The avocados and shrimp will change texture. If you want to freeze ingredients, do it separately. Freeze shrimp after cooking, and store avocados fresh. Use shrimp within three months for best flavor. Yes, you can prep this salad ahead. For best results, keep the shrimp and dressing separate until serving. This way, the shrimp stays fresh, and the avocados won't brown. You can cook the shrimp and mix the other ingredients in advance. Just store them in the fridge. If shrimp isn’t your thing, try chicken or tofu. Both options work well with the lime and avocado flavors. You could also use canned beans for a vegetarian twist. These alternatives keep the salad tasty and fun. To keep avocados fresh, store them with lime juice. The acid slows down browning. You can also leave the pit in the unused half to help it last longer. Wrap it tightly in plastic wrap to block air. Yes, this salad is gluten-free. All ingredients, like shrimp, avocados, and vegetables, are naturally gluten-free. This makes it a great choice for those with gluten sensitivities. This salad pairs well with tortilla chips or crusty bread. For drinks, try a light white wine or sparkling water. These sides enhance the fresh flavors of the salad and make a lovely meal. This lime shrimp avocado salad is fresh, tasty, and easy to make. We covered the ingredients, seasoning, cooking the shrimp, and how to dress your salad. I shared tips for choosing the best avocados and cooking shrimp just right. Remember, you can easily alter this recipe with different proteins or dressings to fit your tastes. Whether you serve it as a salad or in a wrap, it promises a delightful meal. Try it out and enjoy a burst of flavors!

Zesty Lime Shrimp & Avocado Salad

A refreshing salad featuring marinated shrimp, creamy avocado, and vibrant vegetables, dressed with a zesty lime vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 0.25 cup fresh cilantro, chopped
  • 2 limes Juice of
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • optional mixed greens for serving

Instructions
 

  • In a bowl, toss the peeled and deveined shrimp with lime juice, chili powder, salt, and pepper. Let it marinate for about 15-20 minutes to enhance the flavors.
  • In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the marinated shrimp. Cook for about 2-3 minutes per side until they are pink and opaque. Remove from heat and let them cool slightly.
  • In a large mixing bowl, add diced avocados, halved cherry tomatoes, chopped red onion, and cilantro.
  • In a small bowl, whisk together the remaining olive oil, lime juice, and a pinch of salt and pepper. Drizzle this dressing over the mixed salad ingredients.
  • Once the shrimp has cooled, add it to the salad mixture and gently toss everything together to combine.
  • Check the seasoning and adjust with more lime, salt, or pepper as needed.
  • If using mixed greens, layer them on individual plates and top with the shrimp avocado salad.

Notes

Serve immediately for the best flavor and texture.
Keyword avocado, healthy, lime, salad, shrimp