Description
A refreshing Shrimp Avocado Salad that combines succulent shrimp with creamy avocado and fresh vegetables, perfect for a light meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon honey (optional)
Instructions
- In a large bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and let cool slightly.
- In a separate bowl, combine the diced avocado, cherry tomatoes, red onion, and cilantro.
- Add the cooked shrimp to the bowl with the vegetables.
- Drizzle lime juice and honey (if using) over the salad and gently toss to combine all ingredients.
- Serve immediately or chill in the refrigerator for 15-20 minutes for a refreshing taste.
Notes
- For added crunch, consider mixing in some diced cucumber or bell peppers.
- Substitute grilled chicken for shrimp if you prefer a different protein option.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 150mg