Description
Zesty Lime Shrimp and Avocado Salad is a vibrant, refreshing dish that perfectly combines the succulent flavors of shrimp with creamy avocado and zesty lime. This salad is not only a feast for the eyes with its bright colors but also a powerhouse of nutrition. Ideal for summer barbecues, picnics, or a light weeknight dinner, this dish offers a delightful balance of tangy and savory flavors. It’s quick to prepare, customizable to your taste, and packed with healthy ingredients like protein-rich shrimp and heart-healthy fats from avocado. Serve it as a main course or a side dish, and enjoy the burst of flavor in every bite!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup chopped cilantro
- 2 limes, juiced (about 1/4 cup juice)
- 2 tablespoons olive oil
- 1 tablespoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a skillet over medium-high heat, warm 1 tablespoon of olive oil. Add shrimp and cook for 2-3 minutes per side until pink. Remove from heat and allow to cool slightly before chopping into bite-sized pieces.
- In a small bowl, whisk together lime juice, remaining olive oil, lime zest, chili powder, cumin, salt, and pepper until combined.
- In a large bowl, mix diced avocado, cherry tomatoes, sliced red onion, cilantro, and chopped shrimp.
- Drizzle the dressing over the salad mixture; gently toss to combine without mashing the avocado.
- Serve immediately or chill for about 30 minutes for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 160mg
Keywords: For added crunch and flavor variations, consider incorporating diced bell peppers or corn. If you prefer an extra kick of spice, add diced jalapeños or hot sauce to the salad.