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Avocado Lime Shrimp Salad - Fresh, Zesty, and Ready in Minutes

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tail off or on, your choice)
  • Avocados: 2 ripe avocados, diced
  • Greens: 4 cups mixed greens or chopped romaine
  • Cucumber: 1 small English cucumber, diced
  • Cherry tomatoes: 1 cup, halved
  • Red onion: 1/4 small, thinly sliced
  • Fresh cilantro: 1/4 cup, chopped (optional but great)
  • Jalapeño: 1 small, finely minced (optional for heat)
  • Limes: 2–3 limes for zest and juice
  • Olive oil: Extra-virgin for the dressing
  • Honey or agave: Just a touch to balance acidity
  • Garlic: 1 small clove, minced
  • Cumin: Ground, a pinch
  • Salt and pepper: To taste
  • Optional add-ins: Corn kernels, avocado oil mayo (for a creamier dressing), feta or cotija, cooked quinoa

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Season with salt, pepper, and a small pinch of cumin.
  2. Cook the shrimp: Heat a large skillet over medium-high with a drizzle of olive oil. Cook shrimp 1–2 minutes per side, until pink and just opaque. Remove to a plate to cool slightly.
  3. Mix the dressing: In a small bowl, whisk 3 tablespoons olive oil, zest of 1 lime, juice of 2 limes, 1 teaspoon honey, minced garlic, a pinch of cumin, salt, and pepper. Taste and adjust acidity or sweetness as needed.
  4. Prep the veggies: In a large bowl, add greens, cucumber, tomatoes, red onion, and cilantro. If using jalapeño, add it now.
  5. Dice the avocado last: Cut avocados into chunks and gently toss with a teaspoon of lime juice to prevent browning.
  6. Combine: Add the shrimp and avocado to the salad bowl. Pour over most of the dressing and gently toss to coat. Add more dressing if needed.
  7. Finish and serve: Taste for salt and pepper. Serve immediately as-is, or with tortillas, toast, or over warm rice.