Zesty Lime Shrimp and Avocado Salad
A refreshing and vibrant salad combining juicy shrimp, creamy avocado, and a zesty lime dressing, perfect for warm weather gatherings.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 cup cherry tomatoes, halved
- 2 limes juiced
- 1 ripe avocado, diced
- 1 lb shrimp, peeled and deveined
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese (optional) Can substitute with feta cheese
- 1/2 tsp ground cumin
- 1 tbsp lime zest
- 1/2 cup thinly sliced red onion
- 1 tsp chili powder
- 2 tbsp olive oil, divided
- 1/4 tsp salt
- 1/4 tsp black pepper
- as needed Tortilla chips (optional) For serving
Instructions
Cooking the Shrimp
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the shrimp and cook for 2–3 minutes per side until they turn pink and opaque.
- Remove from heat and let cool slightly.
Preparing the Dressing
- In a small bowl, whisk together lime juice, lime zest, chili powder, cumin, salt, black pepper, and the remaining tablespoon of olive oil.
Chopping the Vegetables
- While the shrimp cool, dice the avocado, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh cilantro.
Combining Ingredients
- In a large mixing bowl, combine the cooked shrimp, diced avocado, halved cherry tomatoes, sliced red onion, and chopped cilantro.
Dressing the Salad
- Drizzle the zesty dressing over the salad and gently toss everything together to coat evenly, being careful not to smash the avocado.
Serving
- If desired, sprinkle crumbled cotija cheese over the top.
- Serve immediately or let it chill for about 15–20 minutes in the fridge.
- Pair with tortilla chips on the side for added crunch.
Notes
Avoid overcooking the shrimp to maintain perfect texture. Allowing the salad to marinate in the dressing for about 15 minutes before serving can enhance flavors. Experiment with toppings such as jalapeños for heat or corn for sweetness.