Zesty Lime Shrimp and Avocado Salad
A refreshing salad featuring juicy shrimp, creamy avocado, and vibrant vegetables tossed in zesty lime dressing, perfect for warm days or any occasion.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Salad
- 1 cup cherry tomatoes, halved Sweet and juicy, these tomatoes add a burst of flavor.
- 1 lb shrimp, peeled and deveined Tender shrimp are the star, offering a satisfying protein boost.
- 1 ripe avocado, diced Creamy with a hint of nuttiness, enhances the salad's richness.
- 1/4 cup chopped cilantro Fresh cilantro introduces a fragrant herbal note.
- 1/4 cup crumbled cotija cheese (optional) Rich and salty, gives an extra layer of flavor.
- 1/2 cup thinly sliced red onion Adds crunchy texture and flavor contrast.
For the Dressing
- 2 limes, juiced Freshly squeezed lime juice provides tanginess.
- 1 tbsp lime zest Intensifies the zesty flavor.
- 1/2 tsp ground cumin Adds earthy warmth.
- 1 tsp chili powder Enhances the shrimp beautifully.
- 1/4 tsp salt Essential seasoning.
- 1/4 tsp black pepper Essential seasoning.
- 2 tbsp olive oil, divided Adds richness.
Optional
- Tortilla chips For added crunch and fun presentation!
Instructions
Cooking the Shrimp
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the shrimp. Cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from the pan and allow to cool slightly.
Making the Dressing
- In a small bowl, whisk together the lime juice, lime zest, chili powder, ground cumin, salt, black pepper, and remaining tablespoon of olive oil.
Preparing the Vegetables
- While shrimp cool, dice the avocado, halve the cherry tomatoes, slice the red onion, and chop the cilantro.
Combining the Salad
- In a large bowl, combine the cooled shrimp, diced avocado, halved cherry tomatoes, sliced onion, and chopped cilantro.
Dressing the Salad
- Drizzle the dressing over the salad mixture and toss gently to coat, being careful not to smash the avocado.
Finishing Touches
- If using, sprinkle the cotija cheese on top. Serve immediately, or chill for 15-20 minutes to let flavors meld.
Optional Crunch
- Serve the salad with tortilla chips on the side, perfect for dipping.
Notes
To keep the salad fresh, it’s best served immediately. For leftovers, store in an airtight container for up to 24 hours. Wait to add avocado and dressing until serving for best texture.