Here’s a fresh, zesty Mexican Shrimp Avocado Salad—light, flavorful, and perfect for lunch, dinner, or summer gatherings 🦐🥑🌶️
🦐 Mexican Shrimp Avocado Salad
Ingredients
Shrimp
- 1 lb (450 g) shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt & pepper, to taste
Salad
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely sliced
- 1 cucumber, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional)
Dressing
- Juice of 2 limes
- 2 tbsp olive oil
- 1 clove garlic, minced
- Salt, to taste
Instructions
- Cook the shrimp
Toss shrimp with olive oil, chili powder, cumin, paprika, salt, and pepper.
Sauté in a hot skillet 2–3 minutes per side until pink and opaque.
Let cool slightly. - Make the dressing
Whisk lime juice, olive oil, garlic, and salt. - Assemble salad
In a large bowl, gently combine avocados, tomatoes, onion, cucumber, cilantro, and jalapeño. - Finish
Add shrimp and dressing. Toss gently. - Serve immediately
Best fresh to keep avocados bright.
🌟 Tips & Variations
- Grilled shrimp for smoky flavor
- Add corn or black beans for heartiness
- Creamy twist: Add 1–2 tbsp Mexican crema or sour cream to dressing
- Low-carb & keto friendly
🌮 How to Serve
- As-is with tortilla chips
- In lettuce cups
- Over rice or quinoa
- As a taco or tostada topping
If you want, I can also share:
- 🌶️ Spicy chipotle version
- 🥭 Mango shrimp avocado salad
- 🥑 Dairy-free creamy dressing
- 🦐 Ceviche-style version
Just tell me 😊
