Description
Zesty marinated shrimp, creamy avocado, and crisp veggies tossed in a tangy chili-lime dressing—light, fresh, and protein-packed
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