Shrimp and Avocado Salad Recipe: A Fresh, Zesty, and Healthy Delight
This shrimp and avocado salad is a refreshing and protein-packed dish that combines juicy shrimp, creamy avocado, crisp greens, and a lime-cilantro dressing bursting with zest. It’s light yet satisfying, making it perfect for summer lunches, healthy dinners, or even a quick make-ahead meal. Whether you’re entertaining guests or treating yourself to something special, this salad strikes the perfect balance of fresh, tangy, and savoury flavours. Plus, it’s naturally gluten-free, keto-friendly, and loaded with heart-healthy ingredients.
🕒 Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Marinating Time: 10 minutes (optional but recommended)
- Total Time: 30 minutes
- Servings: 4
🥗 Nutrition Facts (Per Serving):
- Calories: ~280
- Protein: ~20 g
- Carbohydrates: ~10g
- Fibre: ~6 g
- Sugar: ~2 g
- Fat: ~18g
🥦 Ingredients:
For the Salad:
- 1 lb shrimp (peeled, deveined, tails removed)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 medium avocados, diced
- 2 cups romaine lettuce or mixed greens, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
For the Lime-Cilantro Dressing:
- 3 tablespoons olive oil
- Juice of 2 limes (about 3 tablespoons)
- 1 teaspoon honey or maple syrup (optional, for a hint of sweetness)
- 1 clove garlic, finely minced
- Salt and pepper, to taste
👩🍳 Instructions:
1. Prep the Shrimp:
If the shrimp is frozen, thaw it completely. Pat the shrimp dry with a paper towel. Toss it in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. For even more flavour, let it marinate for 10 minutes.
2. Cook the Shrimp:
Heat a non-stick skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until pink and opaque. Don’t overcook! Remove from heat and set aside to cool slightly.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lime juice, minced garlic, honey, salt, and pepper. Taste and adjust the flavours to your preference.
4. Assemble the Salad:
In a large salad bowl, combine the mixed greens, diced avocados, cherry tomatoes, red onions, and cooked shrimp. Drizzle the lime-cilantro dressing on top and gently toss to coat everything evenly.
5. Serve:
Divide into individual bowls or plates, garnish with fresh cilantro, and enjoy immediately.
💡 Helpful Tips:
✔️Choose the Right Shrimp: Use fresh or frozen shrimp, but ensure they’re deveined and peeled for convenience.
✔️Avocado Timing: Cut the avocado just before serving to prevent it from browning. Toss it with a bit of lime juice to preserve its colour.
✔️Customizable Greens: Feel free to use any greens you like—spinach, arugula, kale, or even a mix will work perfectly.
✔️Chill Before Serving (Optional): For a more refreshing salad, refrigerate the cooked shrimp and dressing for 20 minutes before assembling.
🔄 Variations of This Recipe:
✅ Tropical Shrimp Salad: Add diced mango, pineapple, or papaya for a sweet, tropical twist.
✅Spicy Kick: Sprinkle some cayenne pepper or chilli flakes on the shrimp for extra heat.
✅Grain Bowl Version: Add a cooked grain like quinoa, farro, or brown rice to make the salad heartier.
✅ Creamier Dressing Option: Swap the lime-cilantro dressing for a creamy avocado or yoghurt-based dressing.
✅Swap Proteins: Use grilled chicken, salmon, or tofu instead of shrimp for variety.
❓ Frequently Asked Questions:
❓Can I make this salad ahead of time?
Yes, but it’s best to store the components separately (shrimp, dressing, and veggies) and assemble it just before serving. This prevents the greens from wilting and keeps the avocado fresh.
❓What’s the best way to store leftovers?
Store leftover salad in an airtight container in the refrigerator, but note that the avocado may brown slightly. To extend its freshness, drizzle an extra squeeze of lime juice over the avocado before storing.
❓Can I use pre-cooked shrimp?
Absolutely! If using pre-cooked shrimp, skip the cooking step and season the shrimp lightly with paprika and garlic powder before tossing it into the salad.
❓What can I substitute for lime in the dressing?
If you don’t have lime, lemon juice works just as well for a slightly different flavour profile.
❓Is this recipe keto-friendly?
Yes! This salad is low in carbs and high in healthy fats, making it suitable for a ketogenic diet.
👨🍳 Chef Tips:
✅Get Grill Marks: For smoky, charred shrimp, cook them on an outdoor grill or indoor grill pan. The slight smokiness elevates the flavour of the salad.
✅Layer the Dressing: If serving this salad buffet-style or for guests, add the dressing in layers while assembling to ensure every bite is flavourful.
✅Add Crunch: Sprinkle roasted pumpkin seeds, slivered almonds, or crispy tortilla strips on top for an added crunch.
✅Don’t Overcook Shrimp: Shrimp can turn rubbery if overcooked. Keep an eye on them and remove them from heat as soon as they turn pink.
✅Serve Cold: Serve the salad chilled for the most refreshing experience, especially on warm days.
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This shrimp and avocado salad is light and zesty, yet protein-rich and endlessly customisable—making it perfect for when you want something quick and healthy. Whether you’re enjoying it as a main or a side, every bite is pure perfection! 🥗🍤
