Shrimp Avocado Salad
This Shrimp Avocado Salad is a fresh, protein-packed dish with juicy shrimp, creamy avocado, crisp veggies, and a zesty lime dressing. It’s light, flavorful, and perfect for a quick lunch or a refreshing dinner. Serve it on its own, over greens, or in lettuce wraps for a healthy and delicious meal.
Ingredients
For the Salad:
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
4 cups romaine lettuce or mixed greens
1 large avocado, diced
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup cilantro or parsley, chopped
For the Lime Dressing:
3 tablespoons olive oil
2 tablespoons lime juice (freshly squeezed)
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Cook the Shrimp:
Heat olive oil in a pan over medium-high heat.
Season shrimp with salt, black pepper, and paprika.
Cook for 2-3 minutes per side until opaque and pink. Remove from heat and let cool slightly.
2. Make the Dressing:
In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and black pepper.
3. Assemble the Salad:
In a large bowl, combine lettuce, cherry tomatoes, cucumber, red onion, avocado, and cilantro.
Add the cooked shrimp and drizzle with the lime dressing.
4. Serve & Enjoy:
Toss gently and serve immediately.
Nutritional Information
Calories: ~300
Protein: ~25g
Carbohydrates: ~12g
Fiber: ~5g
Fats: ~18g
Sodium: ~450mg
Cook & Prep Time
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Notes & Tips
Make It Spicy: Add red pepper flakes or hot sauce.
Protein Swap: Use grilled chicken, tofu, or salmon instead of shrimp.
Extra Flavor: Top with crumbled feta or toasted nuts.
Storage: Best eaten fresh, but leftovers can be kept in the fridge for 1 day (add avocado right before serving).