Shrimp Avocado Salad
Light, zesty, and packed with flavor, this Shrimp Avocado Salad is your go-to for a fresh and satisfying meal. Succulent shrimp and creamy avocado come together in a tangy lime dressing that’s perfect for any occasion!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 avocados, chopped
- 2 lbs large deveined, shelled shrimp
- 1 garlic clove, grated
- 1 lb vine-ripe tomatoes, chopped
- 3 tablespoons olive oil
- Juice of 1 large lime (or 2 small limes)
- Handful of parsley or cilantro, finely chopped
- Generous pinch of salt and pepper
Instructions
- Boil the shrimp until they turn pink and curl into a ‘C’ shape, about 3-4 minutes. Remove from heat, drain, and cut into bite-sized pieces.
- In a small bowl, whisk together the olive oil, lime juice, grated garlic, salt, and pepper until well combined.
- In a large bowl, combine the cooked shrimp, chopped avocados, tomatoes, and parsley or cilantro.
- Gently toss the shrimp mixture with the prepared dressing, being careful not to mash the avocados.
- Taste the salad and add additional salt and pepper if needed.
- Enjoy immediately or chill until ready to serve.
Nutrition
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 220mg