Description
A fresh and flavorful salad combining creamy avocado, zesty lime, and perfectly cooked shrimp, perfect for a quick meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup fresh salsa
- Juice of 2 limes (about 3 tablespoons)
- 4 cups mixed greens
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1–2 tbsp olive oil for cooking
- Salt and pepper to taste
- Optional: pepitas, cotija cheese, or crunchy tortilla strips
Instructions
- Pat shrimp dry and season with salt, pepper, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat.
- Add shrimp in a single layer; cook 2–3 minutes per side until pink and opaque. Remove and let rest.
- In a large bowl, combine mixed greens, cherry tomatoes, sliced red onion, and cilantro.
- Toss in diced avocados and spoon salsa over the top.
- Squeeze lime juice over the salad and gently toss to coat.
- Add shrimp on top and finish with pepitas or cotija if using.
- Serve immediately with extra lime wedges.
Notes
Use ripe avocados for the best flavor and texture. Consider warming the shrimp slightly before serving to keep the salad balanced in temperature.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 180mg