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Shrimp Avocado Salad

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My light and refreshing shrimp avocado salad features juicy shrimp, creamy avocado, and a zesty lime dressing. It’s a healthy, protein-packed meal that’s perfect for lunch or dinner.

Ingredients

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil, divided

1 teaspoon chili powder

½ teaspoon kosher salt

¼ teaspoon black pepper

2 ripe avocados, diced

1 cup cherry tomatoes, halved

½ small red onion, thinly sliced

⅓ cup chopped fresh cilantro

For the Lime Dressing:

3 tablespoons fresh lime juice (about 2 limes)

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon honey or maple syrup

Salt and pepper to taste

Instructions

Pat the shrimp dry with paper towels. In a bowl, toss them with 1 tbsp olive oil, chili powder, salt, and pepper.
Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate to cool.
In a small bowl, whisk together all dressing ingredients until emulsified.
In a large serving bowl, gently combine the diced avocado, cherry tomatoes, red onion, and cilantro.
Add the cooled shrimp to the bowl. Pour the dressing over everything just before serving.
Toss gently to combine, taking care not to mash the avocado. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.

Notes

For the best texture, add the avocado and dressing right before serving. To use frozen shrimp, thaw completely in the fridge and pat very dry. For a spicier salad, add a pinch of cayenne to the shrimp seasoning or a finely chopped jalapeño to the salad mix.

Find it online: https://www.cookingbyness.blog/shrimp-avocado-salad/