Looking for a light, refreshing, and protein-packed dish? This Shrimp and Avocado Salad recipe is the perfect choice! With juicy, seasoned shrimp, creamy avocado slices, and crisp veggies, this salad bursts with fresh flavors and vibrant textures. Whether you’re craving a quick and healthy lunch or a summer dinner idea, this easy recipe will become your new favorite.
This dish is ideal for warm weather and pairs beautifully with a citrus dressing. Plus, it’s highly customizable—add your favorite greens, swap ingredients, or even spice it up to match your taste preferences.
Table of Contents
Why You’ll Love It
- 🥑 Healthy & Nutritious – Packed with lean protein, healthy fats, and fiber.
- ⏳ Quick & Easy – Ready in under 30 minutes.
- 🌞 Perfect for Summer – Light, refreshing, and full of fresh flavors.
- 🥗 Customizable – Adjust the ingredients to fit your diet and preferences.
Quick Facts
- Preparation Time: PT15M
- Cooking Time: PT10M
- Total Time: PT25M
- Type: Salad
- Cuisine: American, Mediterranean
- Servings: 4
- Calories (per serving): ~350 kcal
What You’ll Need
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ÂĽ tsp black pepper
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 head romaine lettuce, chopped
- ÂĽ cup fresh cilantro, chopped
- ½ cucumber, sliced
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard
- ½ tsp salt
- ÂĽ tsp black pepper
Let’s Make It!
1. Prepare the Shrimp
- In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and black pepper.
- Heat a skillet over medium heat and cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
2. Make the Dressing
- In a small bowl, whisk together olive oil, lime juice, honey (or maple syrup), Dijon mustard, salt, and black pepper until well combined.
3. Assemble the Salad
- In a large bowl, combine chopped romaine lettuce, cherry tomatoes, red onion, cucumber, and cilantro.
- Add the cooked shrimp and gently toss everything together.
- Drizzle the dressing over the salad and toss to coat evenly.
- Top with avocado slices and serve immediately.
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | 30g |
| Fat | 22g |
| Carbs | 12g |
| Fiber | 6g |
FAQs
1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking.
2. What’s the best substitute for avocado?
If you’re not a fan of avocado, try mango or roasted sweet potatoes for a sweet twist.
3. Can I make this salad ahead of time?
You can prep the ingredients in advance, but add the dressing and avocado just before serving to keep everything fresh.
4. What protein can I use instead of shrimp?
Grilled chicken, salmon, or tofu are great alternatives.
5. How can I make this salad spicier?
Add a pinch of red pepper flakes or a drizzle of hot sauce to the dressing.
Wrapping It Up
This Shrimp and Avocado Salad is a delicious, fresh, and satisfying meal that’s perfect for any occasion. Whether you’re enjoying it for a light dinner, serving it at a gathering, or meal-prepping for the week, this dish is sure to impress. Give it a try and let us know how you liked it!
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