This Avocado Salsa Shrimp Salad is a bright and tasty dish! It features juicy shrimp tossed with creamy avocado, fresh tomatoes, and zesty lime for a refreshing combo.
Honestly, this salad feels like a mini vacation on a plate. I love how quick it is to make – perfect for those days when I want something light but satisfying. 🥑🍤
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well, but make sure they’re peeled and deveined. If you’re allergic, try using chicken or chickpeas instead for a different protein option!
Spices: Chili powder, paprika, and garlic powder give shrimp a lovely flavor. You can also use taco seasoning if it’s on hand for a quick time-saver.
Avocados: Ripe avocados are key for creaminess! If they’re hard, let them sit at room temperature for a few days. If you’re allergic to avocado, consider using diced mango for sweetness and texture.
Cilantro: Fresh cilantro is a great herb that adds brightness, but if you’re not a fan, parsley or even green onions would work well too!
How Do I Cook Shrimp Perfectly?
Cooking shrimp is easy, but it can be tricky to get them just right! Here’s how you do it:
- Heat your skillet on medium heat before adding olive oil. This helps cook the shrimp evenly.
- Cook shrimp for about 2-3 minutes on each side. Look for that pink color, and when they curl slightly, they’re done!
- Don’t overcook them; otherwise, they can get rubbery. If you’re unsure, just slice one open for doneness!
Let the shrimp cool slightly before adding them to the salad for the best texture and flavor. Enjoy your salad! 🥗
Avocado Salsa Shrimp Salad
Ingredients You’ll Need:
- For the Shrimp:
- 1 lb (450g) shrimp, peeled and deveined
- 1-2 tsp chili powder (for shrimp seasoning)
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil (for cooking shrimp)
- For the Salsa:
- 2 ripe avocados, diced
- 2 medium tomatoes, diced
- 1/2 red onion, finely chopped
- 1/2 white onion, finely chopped
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 lime, halved (juice for salad, wedges for serving)
- Optional Base:
- Romaine lettuce or mixed greens, chopped
Time Needed:
This Avocado Salsa Shrimp Salad will take about 20 minutes to prepare. You’ll spend about 10 minutes prepping the ingredients and another 10 minutes cooking the shrimp and assembling everything together. It’s a quick and fresh meal, perfect for lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the shrimp with chili powder, paprika, garlic powder, and a sprinkle of salt and pepper. Make sure they are fully coated with the spices for the best flavor.
2. Cook the Shrimp:
Heat the olive oil in a skillet over medium heat. Once the oil is hot, add the seasoned shrimp. Cook them for about 2-3 minutes per side, or until they turn pink and opaque. Once done, remove them from the heat and set aside.
3. Prepare the Salsa Ingredients:
In a large salad bowl, combine the diced tomatoes, chopped red and white onions, sliced avocados, chopped cilantro, and a good squeeze of lime juice. Gently toss these ingredients together, making sure to keep the avocado pieces intact.
4. Assemble the Salad:
If you’re using lettuce or mixed greens, place a bed of them in your serving bowls. Spoon the avocado salsa mixture over the greens, then top it all off with the cooked shrimp.
5. Garnish and Serve:
Sprinkle some extra chopped cilantro over the top for a fresh touch. Serve immediately with lime wedges for an extra zing!
Enjoy this vibrant and refreshing Avocado Salsa Shrimp Salad as a delightful light meal! Perfect for sunny days or when you’re looking for something healthy and delicious.
Can I Use Frozen Shrimp for This Salad?
Yes, frozen shrimp can work great! Just make sure to thaw them completely before cooking. The best way to thaw is overnight in the refrigerator or you can quickly thaw them by placing them in a sealed bag and submerging them in cold water for about 15-20 minutes.
What If I Don’t Have Fresh Cilantro?
No problem! If cilantro isn’t available or if you don’t like it, you can substitute it with fresh parsley or even omit it entirely. Both options will still give the salad a fresh vibe without overpowering flavors.
How Can I Store Leftover Salad?
Store any leftover salad in an airtight container in the refrigerator. It’s best to keep the shrimp and avocado separate from the salsa to prevent them from getting mushy. Enjoy leftovers within 1-2 days for optimal freshness!
Can I Make This Salad Ahead of Time?
While the shrimp and salsa can be prepared in advance, I recommend waiting to add the avocado until just before serving to keep it from browning. You can also prepare the dressing with lime juice, which will help preserve the avocado’s color if added right before serving!