Introduction
shrimp avocado salad is a refreshing, protein-packed bowl that layers juicy, just-seared shrimp with creamy avocado, sweet tomatoes, and crisp cucumber. A bright citrus dressing lifts every bite while keeping the salad light and satisfying. It’s special because it’s balanced—cool, crunchy, creamy, and zesty—yet takes minutes to make. Serve it for a quick lunch or a light dinner, or portion it for meal prep. Quick tip: chill the cooked shrimp before tossing so the greens stay crisp and the avocado doesn’t soften too quickly.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2.5 g) paprika
- 1/4 tsp (1 g) salt
- 1/4 tsp (1 g) black pepper
- 1 large avocado, diced
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (130 g) cucumber, diced
- 1/4 cup (25 g) red onion, finely chopped
- 2 tbsp (30 ml) fresh lemon or lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Optional: pinch chili flakes or sliced jalapeño for heat
Step-by-Step Instructions
- Season the shrimp: Pat dry; toss with olive oil, paprika, salt, and pepper until evenly coated and glossy.
- Sear quickly: Heat a non-stick skillet over medium-high. Cook shrimp 1–2 minutes per side until pink and opaque—tender, not rubbery.
- Cool for crispness: Transfer to a plate and cool 5 minutes (or chill 10 minutes) so the salad stays fresh and the avocado holds its shape.
- Build the bowl: Combine avocado, tomatoes, cucumber, and red onion in a large bowl. Add shrimp and any resting juices for extra flavor.
- Dress & finish: Drizzle with lemon or lime juice and sprinkle herbs. Toss gently; taste and adjust salt, pepper, or acid. Add chili flakes or jalapeño if you like heat.