Description
This Avocado Salsa Shrimp Salad is a fresh and zesty dish packed with flavor. Succulent shrimp seasoned with chili powder and smoked paprika, combined with creamy avocado, juicy cherry tomatoes, and a burst of lime juice, make this salad a delightful meal or appetizer.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
For the Salad:
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Shrimp: Preheat a skillet over medium-high heat. Toss shrimp with 1 tablespoon olive oil, chili powder, smoked paprika, and salt. Sauté for 2–3 minutes per side until pink and cooked through. Remove from heat and let cool slightly.
- Assemble the Salad: In a large bowl, combine avocados, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and 1 tablespoon olive oil. Gently fold in the cooked shrimp. Season with additional salt and pepper to taste.
- Serve: Serve immediately as a salad or with tortilla chips for scooping.
Notes
- For extra zest, add a pinch of cayenne pepper to the shrimp seasoning.
- This salad is best served fresh, as avocados will brown over time.
- To make it a full meal, serve over mixed greens or quinoa.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Sautéing, Tossing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 260
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 185 mg
