Description
A fresh and vibrant Shrimp and Avocado Salad combining perfectly cooked shrimp with creamy avocado, juicy cherry tomatoes, red onion, and a zesty lime and cumin dressing. This quick and easy salad is perfect for a light lunch or a healthy appetizer.
Ingredients
Scale
Shrimp
- 1 pound shrimp, peeled and deveined
Salad
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Dressing
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt, to taste
- Pepper, to taste
Instructions
- Boil water: In a large pot, bring water to a boil and add a pinch of salt to season.
- Cook shrimp: Add the shrimp to the boiling water carefully and cook for 2-3 minutes until they turn pink and opaque.
- Ice bath: Remove the shrimp promptly and transfer them to a bowl of ice water to halt the cooking process and keep them tender.
- Drain and cool: Drain the shrimp thoroughly and set aside to cool completely before adding to the salad.
- Prepare avocado: Peel and dice the avocados into small cubes, discarding pits and skin for a creamy texture.
- Prepare tomatoes: Halve the cherry tomatoes and place them into a large mixing bowl as a fresh, juicy base.
- Slice onion: Thinly slice the red onion and add it to the mixing bowl for a mild crunch and flavor.
- Chop cilantro: Finely chop the fresh cilantro and add it to the bowl for brightness and herbaceous notes.
- Mix dressing: In a small bowl, combine olive oil, lime juice, minced garlic, cumin, and chili powder for a tangy and slightly spicy dressing.
- Whisk dressing: Whisk the ingredients together thoroughly to emulsify and blend the flavors well.
- Season dressing: Add salt and pepper to taste, adjusting to balance the flavors of the dressing.
- Chop shrimp: Once cooled, chop the shrimp into bite-sized pieces for even distribution in the salad.
- Combine salad: Gently toss the shrimp, diced avocado, tomatoes, onions, and cilantro together in the large mixing bowl.
- Add dressing: Drizzle the prepared dressing over the combined ingredients and toss carefully until everything is evenly coated.
- Adjust seasoning: Taste the salad and add more salt and pepper if needed to enhance the flavors.
- Serve or chill: Serve immediately for freshest taste, or refrigerate for up to an hour for a cooler, melded flavor.
Notes
- For extra freshness, serve the salad immediately after tossing with the dressing.
- Avoid adding avocado too early to prevent browning; prepare just before assembling the salad.
- Chilling the shrimp in ice water quickly stops cooking and keeps them tender.
- You can substitute lime juice with lemon juice if preferred.
- Adjust chili powder quantity based on your preferred spice level.
- For a more filling option, serve the salad over a bed of mixed greens or with whole grain bread.
