🦐🥑 Shrimp Avocado Salad (Full Recipe)
⏱ Time
- Prep: 10–15 min
- Cook: 5–7 min
- Total: ~20 min
🍽 Serves
- 2–3 (or 4 as a side)
🧾 Ingredients
Shrimp
- 1 lb raw shrimp, peeled & deveined
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (or smoked paprika 🔥)
- ¼ tsp garlic powder
- Pinch cayenne (optional)
Salad
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 2 tbsp cilantro, chopped (optional)
- 1 small cucumber, diced (optional crunch)
Dressing
- 3 tbsp olive oil
- 1½ tbsp fresh lime juice (or lemon)
- 1 tsp honey or maple syrup
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ tsp Dijon mustard
🔥 Instructions
1. Cook the shrimp
- Pat shrimp dry.
- Toss with olive oil, salt, pepper, paprika, garlic powder, and cayenne.
- Heat a skillet over medium-high heat.
- Cook shrimp 2–3 minutes per side, until pink and lightly charred.
- Remove and let cool slightly.
👉 Don’t overcook—shrimp should be juicy and tender.
2. Make the dressing
Whisk together:
- Olive oil
- Lime juice
- Honey
- Salt & pepper
- Dijon (if using)
Taste and adjust—more lime = brighter, more honey = softer.
3. Assemble the salad
In a large bowl, gently combine:
- Avocado
- Tomatoes
- Onion
- Cucumber
- Cilantro
Add shrimp on top.
4. Dress & toss
- Drizzle dressing over salad.
- Toss gently so the avocado stays chunky.
- Finish with extra lime or flaky salt if you’re feeling fancy ✨
😋 What It’s Like to Eat
- Creamy from avocado
- Juicy & savory shrimp
- Bright and fresh citrus hit
- Light but satisfying—no food coma
🌟 Variations
- Spicy: Add jalapeño or chili crisp
- Tropical: Add mango or pineapple
- Protein boost: Toss in black beans
- Leafy: Serve over arugula or butter lettuce
- Taco vibes: Spoon into warm tortillas
🧡 Serving Ideas
- With tortilla chips or crusty bread
- Over quinoa or rice
- As a stuffing for lettuce wraps
- Straight from the bowl (elite choice)
