Description
A refreshing, protein-packed salad featuring seared shrimp, ripe avocados, and a medley of fresh vegetables, perfect for busy weeknights.
Ingredients
1 lb Large Shrimp, peeled, deveined, tails removed
2 medium Ripe Avocados, diced into 1/2 inch cubes
3 medium Roma Tomatoes, diced and seeded
1/4 cup Red Onion, finely minced
1/2 cup Fresh Cilantro, chopped roughly
2–3 tbsp Fresh Lime Juice, about 2 small limes
1 tbsp Olive Oil, for searing the shrimp
1/2 tsp Garlic Powder, for seasoning
1/2 tsp Smoked Paprika, adds a deep, smoky flavor
Salt and Pepper, to taste
1 small Jalapeño, seeded and minced (optional)
Instructions
- Pat the shrimp dry with paper towels
- In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper
- Heat a large skillet over medium-high heat and add the shrimp in a single layer
- Cook the shrimp for about 2 minutes per side until opaque and slightly charred
- Remove shrimp from heat and let cool slightly
- In a large mixing bowl, combine diced avocado, tomatoes, red onion, and cilantro
- Squeeze fresh lime juice over the vegetables to prevent browning
- Add the cooked shrimp to the bowl and gently fold the ingredients together
- Adjust seasoning with more salt or lime if needed and serve immediately
Notes
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Do not freeze the salad as the high water content in the vegetables will make it soggy.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Dinner
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 210mg