Ingredients
For the Shrimp:
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil (for sautéing)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Salad:
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1 cucumber, diced
For the Zesty Lime Dressing:
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp honey or agave (optional)
- 1 small garlic clove, minced
- 1/4 tsp ground cumin
- Salt and pepper to taste
Instructions
- Cook the Shrimp: Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Heat a skillet over medium-high heat and sauté the shrimp for 2–3 minutes per side until cooked through and lightly golden. Remove from heat and set aside to cool slightly.
- Whisk the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, honey (if using), minced garlic, ground cumin, salt, and pepper until well combined. This dressing will provide a vibrant, zesty flavor to the salad.
- Assemble the Salad: In a large bowl, combine the diced avocado, halved cherry tomatoes, finely diced red onion, diced cucumber, and chopped cilantro. Gently fold in the cooked shrimp, ensuring even distribution without mashing the avocado.
- Toss & Serve: Drizzle the zesty lime dressing over the salad and gently toss everything together once more. Serve immediately for the freshest flavor or chill for 10–15 minutes before serving for a more refreshing experience.
Notes
- For extra heat, add a pinch of red pepper flakes to the shrimp or dressing.
- Use fresh lime juice for the best flavor contrast and brightness.
- If you prefer a vegan version, substitute shrimp with grilled tofu or chickpeas and use agave instead of honey.
- Serve this salad on a bed of mixed greens or with warm tortillas for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 1 day; avocado may brown slightly.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course, Salad
- Method: Sautéing, No-cook Assembly
- Cuisine: American, Summer
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 175 mg
