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Fresh and Zesty Shrimp Avocado Salad

Quick-cooked shrimp tossed with creamy avocado, cherry tomatoes, cucumber, and a bright squeeze of lime — a light, refreshing salad that tastes like the first warm day of the year.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings

Equipment

  • Skillet
  • Mixing bowl
  • Citrus juicer

Ingredients
  

  • 1 pound shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions
 

  • Cook the Shrimp: In a skillet, heat olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque (about 3-4 minutes). Remove from heat and let cool.
  • Combine Ingredients: In a large bowl, gently combine the cooked shrimp, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
  • Make the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
  • Toss and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the best flavor.