Ingredients
- 1 lb shrimp, cooked and chopped (or raw, boiled and cooled)
- 2 ripe avocados, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup cucumber, diced
- ¼ cup fresh cilantro or parsley, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: ¼ teaspoon garlic powder and ¼ teaspoon red pepper flakes
Instructions
- If your shrimp are already cooked, chop them into bite-sized pieces and set aside. If using raw shrimp, bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes, or until they turn pink and opaque. Drain and immediately transfer to a bowl of ice water to stop cooking. Once chilled, chop into bite-sized chunks.
- In a large salad bowl, combine: diced avocados, halved cherry tomatoes, finely chopped red onion, diced cucumber, and fresh chopped cilantro or parsley.
- In a small bowl or jar, whisk together: 2 tablespoons lime juice, 1 tablespoon olive oil, salt and pepper to taste. Optional: ¼ teaspoon garlic powder and red pepper flakes for a hint of heat.
- Add the chopped shrimp to the bowl with the veggies. Drizzle the dressing over the top and toss gently until everything is well coated. Be careful not to mash the avocado — a gentle hand keeps the salad chunky and fresh.
- Serve immediately or cover and refrigerate for 30 minutes to let the flavors meld and chill. If chilling, place plastic wrap directly over the surface of the salad to keep the avocados fresh and green.
Notes
- You can adjust the seasoning with more lime juice or salt to taste.
- For extra texture, add some crispy tortilla chips or avocado slices on top.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Salads, Seafood, Healthy Meals
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 150mg
