A refreshing shrimp salad featuring avocado and a zesty lime dressing, perfect for a light meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:6 minutes
Total Time:21 minutes
Yield:4 servings 1x
Category:Salad
Method:Stovetop
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
4 cups mixed salad greens (such as romaine, spinach, and arugula)
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
Juice of 2 limes
1 tablespoon honey
1/4 cup olive oil
Salt and pepper to taste
Instructions
In a large bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper.
Heat a skillet over medium heat and add the seasoned shrimp. Cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and let cool.
In a separate bowl, whisk together the lime juice, honey, olive oil, salt, and pepper to create the dressing.
In a large serving bowl, combine the mixed greens, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
Add the cooked shrimp to the salad and drizzle with the lime dressing. Toss gently to combine.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a refreshing taste.
Notes
For added crunch, consider topping the salad with toasted nuts or seeds, such as sunflower seeds or sliced almonds.
If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce to the dressing.