- Heat a pan over medium heat and add a splash of olive oil.
- Cook the shrimp for 2–3 minutes per side until pink and opaque.
- Remove from heat and let cool slightly.
Prepare the Dressing
- In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, pepper, and red pepper flakes.
Assemble the Salad
- In a large bowl, combine avocado, cherry tomatoes, red onion, cucumber, and cilantro.
- Add the cooled shrimp and toss gently with the dressing.
Serve & Enjoy!
- Let the salad sit for 5–10 minutes to allow the flavors to meld.
- Serve immediately or chill for a refreshing meal.
Serving & Storage Tips
- Serve fresh for best flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 24 hours.
- To prevent the avocado from browning, squeeze extra lime juice over it before storing.
Variants & Customizations
- Grilled Shrimp Version – Marinate the shrimp in lime juice and grill for a smoky flavor.
- Creamy Avocado Dressing – Blend avocado, lime juice, and yogurt for a creamy twist.
- Extra Protein – Add quinoa, black beans, or grilled chicken for a more filling meal.
- Tropical Twist – Add diced mango or pineapple for a sweet, tangy contrast.
FAQ
1. Can I use frozen shrimp?
Yes! Just thaw, rinse, and pat dry before cooking.
2. Can I make this salad ahead of time?
Yes, but add the avocado just before serving to keep it fresh.
3. What can I serve this with?
Enjoy it on its own or pair with tortilla chips, lettuce wraps, or over rice.
4. Is this salad spicy?
It has a mild kick from red pepper flakes, but you can omit them for a milder version.
5. Can I use a different protein?
Absolutely! Try grilled chicken, tofu, or salmon for a different twist.
Final Thoughts
This Zesty Lime Shrimp and Avocado Salad is the perfect balance of fresh, tangy, and creamy flavors. It’s a healthy, protein-packed meal that’s easy to make and bursting with flavor!
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