Easy Zesty Lime Shrimp and Avocado Salad
Ever have those days where you're craving something super fresh, vibrant, and packed with flavor, but you just don't have a lot of time (or energy!)? This Zesty Lime Shrimp and Avocado Salad is like a little ray of sunshine in a bowl, coming together in a flash but tasting like you fussed over it for hours. It's the perfect quick lunch, light dinner, or amazing side dish for your next get-together.
Equipment
- Skillet
- Large bowl
Ingredients
Main Ingredients
- 1 pound large shrimp peeled and deveined, fresh or frozen (thawed)
- 1 ripe avocado diced
- 1 cup cherry tomatoes halved, grape tomatoes work too
- 0.5 cup red onion thinly sliced (optional: soak in ice water)
- 0.25 cup chopped cilantro fresh (parsley substitute mentioned)
- 2 limes juiced (about 1/4 cup juice)
- 2 tablespoons olive oil extra virgin
- 1 tablespoon lime zest just the green part
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup crumbled cotija cheese optional, for garnish (feta or parmesan substitute mentioned)
- tortilla chips optional, for serving
Instructions
- Pat your shrimp dry with paper towels. Heat a little bit of oil (maybe 1 teaspoon from your measured amount) in a skillet over medium-high heat. Add the shrimp in a single layer – don't overcrowd the pan, you might need to do this in batches. Cook for just 1-2 minutes per side, until they turn pink and opaque. Shrimp cook super fast, so watch them carefully! You want them juicy, not rubbery. Remove from the heat and let them cool slightly while you prep everything else.
- While the shrimp cool, whisk together the lime juice, olive oil, lime zest, chili powder, cumin, salt, and black pepper in a large bowl. This is the bowl you'll build the salad in, so make sure it's big enough!
- Add the halved cherry tomatoes and thinly sliced red onion to the bowl with the dressing. Toss gently to coat.
- Add the cooled shrimp and chopped cilantro to the bowl. Toss everything together gently. Now, add the diced avocado. I like to add the avocado last and toss very carefully so it doesn't turn into mush. You want those nice creamy chunks!
- Give it a taste and add a little more salt or lime juice if you think it needs it. Garnish with crumbled cotija cheese if you're using it. Serve immediately, perhaps with those tortilla chips for scooping!
Notes
Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days, but avocado may brown (extra lime juice helps). The salad is best if allowed to sit in the fridge for 10-15 minutes before serving for flavors to meld. Avoid overcooking shrimp; they cook very fast (pink 'C' shape is done, tight 'O' is overcooked). Use a ripe avocado and add it last when combining ingredients.