Zesty Lime Shrimp Avocado Salad

$- 1 lb 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 - 3 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon cumin - 1/2 teaspoon garlic powder These ingredients create a fresh and tasty salad. Each adds its own unique flavor. The shrimp provides protein. The avocados offer creaminess. Cherry tomatoes add sweetness. The onion gives a crunch. Cilantro gives a fresh taste. Lime juice adds a zesty kick. - 1 jalapeño pepper, minced (optional for spice) Adding jalapeño gives the salad a spicy touch. If you like heat, include it. If not, skip it for a milder dish. You can also try adding different herbs or spices. Experiment to find your favorite mix! - Medium bowl - Large bowl - Skillet - Whisk - Cutting board - Knife These tools help make the cooking process smooth. A medium bowl is great for marinating shrimp. The large bowl is perfect for mixing salad ingredients. A skillet cooks the shrimp quickly and evenly. Having the right tools makes cooking fun and easy! {{ingredient_image_1}} Start by placing one pound of large shrimp in a medium bowl. Peel and devein the shrimp first. Then, add one tablespoon of olive oil, a teaspoon of cumin, and half a teaspoon of garlic powder. Sprinkle salt and pepper to taste. Toss the shrimp well to coat them in the spices. Let this mix sit for about 10 minutes to let the flavors blend. Next, heat a skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet. Cook for 2 to 3 minutes on each side. The shrimp should turn pink and opaque when done. Remove them from the heat and let them cool for a bit. In a large bowl, combine two diced avocados, one cup of halved cherry tomatoes, and one finely chopped small red onion. If you like spice, add one minced jalapeño pepper. Finally, toss in a quarter cup of chopped fresh cilantro. In a small bowl, whisk together the juice of two limes, the remaining two tablespoons of olive oil, and a pinch of salt. Pour this dressing over the salad ingredients in the big bowl. Toss gently to make sure everything is well coated. Now, add the cooled shrimp to the salad mix. Toss gently again to combine all the ingredients well. This step makes sure each bite is full of flavor. Divide the salad into serving bowls or plates. For a fresh look, garnish with more cilantro leaves and lime wedges. Serve the salad chilled for the best taste. Enjoy your meal! To cook shrimp just right, start with fresh shrimp. Avoid overcooking, as this makes shrimp tough. Use a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side. Watch for the color change. The shrimp should turn pink and opaque. Once done, take them off the heat and let them cool. This keeps them tender. When picking avocados, look for firmness with a slight give when pressed. Ripe avocados should feel soft but not mushy. If they are too hard, let them sit at room temperature for a few days. Once ripe, you can put them in the fridge to slow down the ripening process. Use them within a few days for the best taste. To store leftovers, keep them in an airtight container. Place the salad in the fridge, where it will stay fresh for about 1-2 days. If possible, store the shrimp and salad separately. This helps prevent the avocados from browning too quickly. Adding extra lime juice can also slow browning. Enjoy your salad cold for the best flavor! Pro Tips Fresh Ingredients: Always use ripe avocados and fresh shrimp for the best flavor and texture in your salad. Marinate for Flavor: Letting the shrimp marinate for at least 10 minutes enhances the taste and allows the spices to penetrate. Chill Before Serving: Refrigerate the salad for about 30 minutes before serving to let the flavors meld together beautifully. Customize the Spice: Adjust the amount of jalapeño pepper based on your spice preference; remove the seeds for less heat. {{image_2}} You can switch up the shrimp in this salad for other proteins. Chicken works well and adds a nice texture. To use chicken, simply grill or sauté it until cooked. Cut it into bite-sized pieces and mix it in. Fish, like salmon or tuna, also suits this salad. Just make sure to cook the fish properly for safety. Tofu is another great option for a plant-based twist. Choose firm tofu, press it to remove extra water, and pan-fry it until golden. If you want a vegetarian version, leave out the shrimp. You can add chickpeas for protein. They give a nice crunch and nutty flavor. Black beans are another tasty option. They add fiber and heartiness to the salad. Adding more veggies, like bell peppers or corn, can boost the color and flavor. You can even toss in some nuts or seeds for extra crunch. The dressing can change the whole vibe of your salad. If you want a creamier texture, mix in some Greek yogurt or avocado. For a spicy kick, add a dash of hot sauce to the lime juice. You can also try a honey-lime dressing. Just mix honey with lime juice for a sweet twist. For a Mediterranean flair, use balsamic vinegar or a tahini dressing. This salad is very adaptable, so experiment with what you love! You should store Zesty Lime Shrimp Avocado Salad in the fridge. Place it in an airtight container. This keeps it fresh and safe to eat. Enjoy your salad within 2 days for the best taste. Avocados can brown quickly. To slow this down, sprinkle lime juice on the avocado before mixing. I do not recommend freezing this salad. The texture of the shrimp and avocado changes when frozen. If you freeze it, the shrimp may become rubbery, and the avocado will become mushy. If you want to save the shrimp, freeze it on its own before adding it to the salad. - Shrimp: Fresh shrimp lasts 1-2 days in the fridge. Cooked shrimp lasts 3-4 days. - Avocados: Ripe avocados stay fresh for 1-2 days. Once cut, use them within a day. - Cherry Tomatoes: These can last about a week in the fridge. - Red Onion: Whole red onions can last 2-3 weeks. Once chopped, use them within a week. - Cilantro: Fresh cilantro lasts about 1 week in the fridge. Understanding how to store your salad helps maintain its freshness and flavor. The best way to marinate shrimp is simple. Use olive oil, cumin, garlic powder, salt, and pepper. Mix them in a bowl. Add the shrimp and toss well. Let it sit for about 10 minutes. This short time helps the shrimp soak up flavors. Yes, you can make this salad ahead of time. Prepare the shrimp and salad parts separately. Store them in the fridge until you're ready to serve. This way, the flavors stay fresh. Just mix everything together before serving. You can add many other vegetables to the salad. Consider bell peppers for crunch or cucumbers for freshness. Corn adds a nice sweet touch. You can also use radishes for a peppery kick. Feel free to get creative! To adjust the spice level, simply add or reduce jalapeño. For less spice, leave the jalapeño out. For more heat, add extra minced jalapeño or even some chili flakes. Taste as you go to find the right heat for you. This blog post showed you how to make a tasty shrimp salad. We covered key ingredients and optional flavors. I shared step-by-step instructions to get it just right. You learned useful tips, like cooking shrimp perfectly. We also explored fun variations to keep things fresh. Finally, I gave storage info to keep your salad safe. Enjoy your meals and get creative with your own twists!$

A refreshing salad featuring shrimp, avocado, and a zesty lime dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

1 lb large shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 jalapeño pepper, minced (optional for spice)
1/4 cup fresh cilantro, chopped
2 limes Juice of
3 tablespoons olive oil
to taste Salt and pepper
1 teaspoon cumin
1/2 teaspoon garlic powder

Instructions

In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, cumin, garlic powder, salt, and pepper. Let it marinate for 10 minutes.
Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Remove from heat and let cool.
In a large bowl, combine the diced avocados, halved cherry tomatoes, red onion, minced jalapeño, and cilantro.
In a small bowl, whisk together the lime juice, remaining olive oil, and a pinch of salt. Pour the dressing over the salad ingredients and toss gently to combine.
Add the cooled shrimp to the salad and toss gently to mix all the ingredients well.
Divide the salad into serving bowls or plates.

Notes

Garnish with additional cilantro leaves and lime wedges for a fresh look. Serve chilled for the best flavor!

Keyword avocado, healthy, lime, salad, shrimp