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The Zesty Lime Shrimp and Avocado Salad is a vibrant, fresh, and nutrient-packed dish perfect for warm weather and quick meals.
What makes this recipe stand out is its combination of succulent shrimp with creamy avocado and zesty lime juice, delivering a refreshing balance of flavors without any cooking required.
High in lean protein from shrimp and rich in heart-healthy fats from avocado, this salad supports muscle health and sustained energy.
With only 7 grams of carbs and a good dose of fiber, it’s a low-carb, satisfying option for those mindful of their diet.
The bright notes of cilantro and jalapeño add a fresh and slightly spicy kick, making each bite exciting.
This salad is ideal for easy meal prep, effortless entertaining, or a light lunch, as it comes together quickly and keeps well refrigerated.
Must-Have Tools for Perfect Results
Citrus Juicer
Extracts fresh lime juice efficiently without seeds or mess. A must for any recipe calling for fresh citrus to brighten flavors and enhance freshness in your dishes.
Sharp Chef’s Knife
Essential for precise chopping of shrimp, avocado, tomato, and jalapeño. A sharp knife ensures clean cuts, preserving texture and making prep faster and safer.
Mixing Bowls (Set of 3)
Versatile for marinating onions separately and tossing salad ingredients together. High-quality bowls help keep prep organized and reduce cross-contamination.
Measuring Spoons
Accurate seasoning with kosher salt and olive oil is key to balancing flavors. Reliable measuring spoons ensure consistency in every batch.
Shrimp and Avocado Salad
Equipment
- 1 Citrus Juicer
- 1 Sharp Chef’s Knife
- 3 Mixing Bowls (various sizes)
- 1 set – Measuring Spoons
Ingredients
- ¼ cup finely chopped red onion
- Juice of 2 fresh limes
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 pound jumbo cooked shrimp peeled and roughly chopped
- 1 medium tomato cut into small cubes
- 1 medium Hass avocado diced (about 5 ounces)
- 1 jalapeño pepper deseeded and finely minced
- 1 tablespoon fresh cilantro chopped
Instructions
- Marinate the Red Onion: In a small bowl, combine the chopped red onion with the fresh lime juice, olive oil, kosher salt, and a pinch of black pepper. Stir well and let it rest for at least 5 minutes. This brief marination softens the onion’s sharpness and infuses it with bright citrus flavor.
- Prepare the Main Salad Ingredients: In a large mixing bowl, add the chopped cooked shrimp, diced avocado, cubed tomato, and finely minced jalapeño. Gently mix these ingredients to combine them evenly without mashing the avocado.
- Combine and Toss: Pour the marinated onion mixture into the large bowl with the shrimp and vegetables. Add the chopped cilantro, then gently fold everything together, ensuring the dressing coats all the ingredients nicely. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve Fresh: Transfer the salad to individual serving bowls or plates. Serve immediately for the freshest taste, or cover and refrigerate for up to a few hours to let the flavors meld.
Notes
- Shrimp Options: Use pre-cooked shrimp to keep this salad quick and easy. If using raw shrimp, cook them beforehand by boiling or sautéing until opaque.
- Avocado Tip: Choose ripe but firm avocados to ensure they hold their shape and texture in the salad.
- Spice Level: Adjust the amount of jalapeño or remove seeds entirely if you prefer a milder dish.
- Make Ahead: You can prep the marinated onions and chop ingredients ahead of time, but combine everything just before serving to keep the avocado fresh.
- Serving Suggestions: This salad works wonderfully as a light lunch or appetizer. Pair it with tortilla chips, serve over greens, or enjoy it as a filling for tacos or wraps.
Chef’s Secrets for Flavorful Success
One of the secrets to making this salad truly shine is allowing the red onions to marinate in lime juice and olive oil before combining them with the other ingredients.
This step softens the onions’ sharpness and infuses them with a fresh, tangy brightness that balances the creamy avocado and subtly spicy jalapeño.
Using freshly squeezed lime juice instead of bottled juice significantly elevates the dish’s flavor profile.
When selecting shrimp, opt for high-quality, jumbo cooked shrimp to ensure a tender texture and rich taste.
Gently folding the ingredients together helps preserve the integrity of the avocado and shrimp, avoiding a mushy salad.
Lastly, don’t skip the cilantro—it adds a vibrant herbal note that complements the zesty lime and peppery jalapeño beautifully.
Serving Suggestions to Impress Guests
This versatile salad works wonderfully as a light lunch, appetizer, or side dish.
For a casual meal, serve it chilled in individual bowls or scoop it onto crisp tortilla chips for an easy appetizer. It also pairs exceptionally well with grilled fish or chicken for a refreshing contrast to smoky flavors.
Consider serving it over a bed of mixed greens or baby spinach to add more fiber and volume for a satisfying meal.
A drizzle of extra olive oil or a sprinkle of toasted pumpkin seeds can add an extra layer of texture and richness.
This salad also makes a bright, colorful topping for tacos, burritos, or even a simple grain bowl.
Storage Tips to Keep It Fresh
Since this salad features avocado and shrimp, it’s best enjoyed fresh for optimal taste and texture.
If you need to store leftovers, keep the salad in an airtight container in the refrigerator and consume it within 24 hours.
To minimize browning of the avocado, you can add a little extra lime juice before storing.
Avoid mixing the avocado with acidic ingredients too far in advance; instead, prep the shrimp and other veggies ahead of time and combine just before serving.
When reheating isn’t an option for this cold dish, fresh preparation is key to maintaining the vibrant flavors and creamy texture.
Frequently Asked Questions Answered
1. Can I use raw shrimp instead of cooked shrimp?
Yes, but you’ll need to cook the shrimp first. Boil, sauté, or grill until they turn opaque and are firm to the touch, then chill before adding to the salad.
2. How can I make this salad spicier or milder?
Adjust the jalapeño quantity to your taste, or leave the seeds in for more heat. For a milder version, omit the jalapeño altogether or substitute with a sweet bell pepper.
3. What can I substitute if I don’t have fresh lime juice?
Fresh lime juice is preferred for its bright flavor, but fresh lemon juice can be a suitable substitute. Avoid bottled juices as they often lack freshness.
4. How do I prevent the avocado from browning?
Adding lime juice helps slow browning. Also, mix the avocado in last and serve promptly. If storing, tightly cover the salad with plastic wrap pressed directly on the surface.
5. Can this recipe be made vegan or vegetarian?
To make it vegan, substitute shrimp with chickpeas or grilled tofu. The lime and avocado dressing pairs well with many plant-based proteins.
This recipe is inspired by skinnytaste and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
