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Lime Shrimp and Avocado Salad

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This easy, fresh, and healthy salad features juicy shrimp, creamy avocado, and crisp veggies tossed in a zesty lime dressing. Perfect for quick lunches, light dinners, or as a show-stopping side at gatherings.

Ingredients

Scale
  • 1 pound large raw shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 3 tablespoons fresh lime juice, divided (about 2 limes)
  • 1 teaspoon lime zest
  • 2 cloves garlic, minced, divided
  • Salt and black pepper, to taste
  • 1/2 teaspoon ground cumin (optional)
  • 2 medium avocados, diced
  • 1 cup diced cucumber (English or Persian preferred)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup finely diced red onion
  • 1 small jalapeño, seeded and minced (optional)
  • 1/3 cup chopped fresh cilantro
  • 2 cups baby spinach or mixed greens (optional, for serving)
  • Lime wedges, for serving
  • Optional: drizzle of honey or agave for dressing

Instructions

  1. Pat shrimp dry with paper towels. Place in a bowl and add 1 tablespoon olive oil, 1 tablespoon lime juice, lime zest, 1 clove minced garlic, cumin, salt, and pepper. Toss to coat and marinate for 10 minutes.
  2. Dice avocados, cucumber, halve cherry tomatoes, finely dice red onion, mince jalapeño (if using), and chop cilantro. Set aside. Squeeze a little lime over avocado to prevent browning.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side, until pink and opaque. Do not overcook.
  4. Transfer cooked shrimp to a plate and let cool to warm or room temperature (about 5-10 minutes).
  5. In a small bowl, whisk together remaining 2 tablespoons lime juice, 1 clove minced garlic, a pinch of salt and pepper, and (optional) a drizzle of honey or agave. Slowly whisk in 1 tablespoon olive oil until blended. Adjust seasoning to taste.
  6. In a large mixing bowl, combine shrimp, avocado, cucumber, tomatoes, onion, jalapeño, and most of the cilantro. Pour dressing over and gently toss to combine.
  7. Serve salad over a bed of baby spinach or mixed greens, if desired. Sprinkle with remaining cilantro and serve with lime wedges.

Notes

Do not over-marinate or overcook the shrimp for best texture. Chop veggies just before assembling for freshness. Toss salad gently to keep avocado pieces intact. For extra flavor, grill shrimp on skewers. Salad is best served the same day but can be stored up to 2 days in the fridge.

Nutrition

Keywords: lime shrimp salad, avocado salad, healthy shrimp salad, summer salad, gluten-free, dairy-free, easy shrimp recipe, fresh salad, keto shrimp salad, paleo salad

Find it online: https://magnetmeal.com/lime-shrimp-and-avocado-salad-recipe-easy-fresh-and-healthy-meal/