This refreshing and protein-packed salad is bursting with bold flavors from lime, cilantro, and a touch of honey. Juicy shrimp are marinated in spices, seared to perfection, and paired with creamy avocado, crisp vegetables, and a tangy chili-lime dressing. Light yet satisfying, this dish makes the perfect low-carb lunch or summer dinner that’s as vibrant as it is nutritious.
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Why You’ll Love This Recipe:
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Packed with protein and healthy fats
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Low-carb and keto-friendly
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Quick to make—ready in under 30 minutes
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Fresh, zesty flavor perfect for spring and summer
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Easily customizable with your favorite salad greens or veggies
Ingredients Breakdown
Shrimp & Marinade
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1 lb shrimp, peeled & deveined – Lean protein source; absorbs flavor well.
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1 tbsp olive oil – Used for sautéing the shrimp.
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Marinade/Dressing Option 1:
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2 tbsp olive oil – Rich base for the marinade.
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Juice & zest of 1 lime – Adds bright, citrusy flavor.
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1 tsp honey (optional) – Balances acidity with a hint of sweetness.
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½ tsp cumin & ½ tsp garlic powder – Adds depth and warmth.
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Salt & pepper – Essential for seasoning.
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Salad Base
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2 avocados, diced – Creamy texture and healthy fats.
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1 cup cherry tomatoes, halved – Juicy, sweet contrast.
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½ cucumber, sliced – Refreshing crunch.
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¼ red onion, thinly sliced – Adds sharpness and color.
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¼ cup cilantro, chopped – Bright, herbaceous freshness.
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1 cup mixed greens (optional) – Adds bulk and additional nutrients.
Chili-Lime Dressing (Optional second dressing)
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3 tbsp olive oil
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2 tbsp lime juice
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1 tbsp honey
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½ tsp chili powder
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Salt & pepper to taste
Tips and Tricks:
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Use pre-cooked shrimp for an even faster prep time.
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Chill the shrimp after cooking if serving this as a cold salad.
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Dice the avocado just before serving to keep it fresh and vibrant.
Variations and Customizations:
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Add crumbled feta or cotija cheese for extra flavor.
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Swap cilantro with fresh basil or parsley if you prefer milder herbs.
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Toss in black beans or corn for a heartier Tex-Mex twist.
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Serve over quinoa or couscous for a more filling grain-based salad.
Pairing Suggestions:
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Pairs beautifully with grilled corn on the cob, fresh mango salsa, or crispy tortilla chips.
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Serve with a sparkling lime water, iced green tea, or a margarita for a refreshing meal.
Storage Instructions:
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Best served fresh, but you can refrigerate leftovers in an airtight container for up to 1 day.
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Store the dressing separately and add just before serving to avoid soggy salad.
Popular Questions:
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before marinating.
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Is this salad good for meal prep?
You can prep all the components separately. Combine just before eating to preserve texture and flavor.
How do I make it spicier?
Add a dash of hot sauce or finely chopped jalapeño to the dressing or marinade.
PrintZesty Lime Shrimp and Avocado Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Zesty marinated shrimp, creamy avocado, and crisp veggies tossed in a tangy chili-lime dressing—light, fresh, and protein-packed
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Ingredients
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1 lb shrimp, peeled and deveined
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1 tbsp olive oil, for sautéing
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Marinade:
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2 tbsp lime juice
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1 tbsp olive oil
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1 tbsp honey (optional)
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½ tsp chili powder
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Salt and pepper to taste
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2 ripe avocados, diced
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1 cup cherry tomatoes, halved
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½ cucumber, thinly sliced
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¼ red onion, thinly sliced
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¼ cup fresh cilantro, chopped
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1 cup mixed greens (optional)
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2 tbsp olive oil
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Juice & zest of 1 lime
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1 tsp honey (optional)
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½ tsp cumin
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½ tsp garlic powder
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Salt and pepper, to taste
Instructions
1. Marinate the Shrimp:
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In a bowl, whisk together lime juice, olive oil, honey (if using), chili powder, salt, and pepper.
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Add shrimp to the marinade and let it sit for 15–30 minutes.
2. Cook the Shrimp:
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Heat 1 tablespoon olive oil in a skillet over medium-high heat.
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Add the shrimp and cook for 2–3 minutes per side until pink and cooked through.
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Transfer to a plate and let cool slightly.
3. Prepare the Salad Base:
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In a large bowl, combine diced avocado, cherry tomatoes, cucumber, red onion, cilantro, and mixed greens if using.
4. Make the Dressing:
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In a small bowl, whisk together olive oil, lime juice and zest, honey, cumin, garlic powder, salt, and pepper until emulsified.
5. Assemble the Salad:
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Add the cooked shrimp to the bowl with veggies.
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Drizzle the lime vinaigrette over the top.
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Toss gently to combine, being careful not to mash the avocados.
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Serve immediately
Notes
This healthy shrimp avocado salad is not only packed with flavor but also aligns with popular diets like keto, paleo, and gluten-free. Perfect for meal prep or last-minute weeknight meals, it’s a refreshing, satisfying way to eat clean and stay full.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Sauté
- Cuisine: American
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