Shrimp Avocado Salad
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 small cucumber, diced
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon lime juice
Salt and pepper to taste
1/2 teaspoon garlic powder
Optional: 1 jalapeño, sliced for a spicy kick
Directions:
Cook Shrimp: Heat olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and garlic powder, then cook for 2-3 minutes per side until shrimp are pink and fully cooked. Set aside to cool.
Prepare Veggies: In a large bowl, combine the diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
Mix Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Assemble Salad: Once the shrimp have cooled slightly, add them to the bowl of veggies. Drizzle the lime dressing over the salad and toss gently to combine.
Serve: Serve immediately, garnished with extra cilantro or jalapeño slices for added spice.
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
Kcal: Approximately 300 kcal per serving | Servings: 4