Description
A refreshing and creamy shrimp avocado salad that combines succulent shrimp with fresh vegetables and a tangy dressing.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro or parsley
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro or parsley (for garnish)
- Lime wedges (for garnish)
- Sliced avocado (optional, for garnish)
Instructions
- Pat the shrimp dry with paper towels. Toss with the olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
- Heat a large skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side, until pink and opaque. Remove from the heat and let cool for 5 minutes.
- In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, Dijon mustard, honey, garlic, onion powder, paprika, salt, and black pepper to make the dressing.
- In a large bowl, combine the cooked shrimp, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro. Pour the dressing over the salad and gently toss until everything is evenly coated, being careful not to mash the avocado.
- Garnish with additional cilantro or parsley and serve with lime wedges.
Notes
- Store in an airtight container in the refrigerator for up to 2 days.
- Not recommended for freezing, as the avocado and dressing do not freeze well.
- Add the avocado just before serving if preparing ahead of time for the freshest results.
- Use 31/40-count or 21/25-count shrimp for the best bite-sized pieces.
- For a spicy version, mix 1 teaspoon sriracha or ½ teaspoon cayenne pepper into the dressing.
- Replace lime juice with lemon juice for a different citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 150mg