Description
A refreshing and healthy avocado salsa shrimp salad that combines juicy shrimp with a zesty avocado salsa, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- In a medium bowl, combine diced avocados, cherry tomatoes, red onion, jalapeño, cilantro, and lime juice.
- Season the avocado salsa with salt and pepper to taste and set aside.
- In a skillet over medium heat, cook the shrimp until they are pink and opaque, about 3-4 minutes per side.
- Remove the shrimp from the skillet and let them cool slightly.
- Toss the cooked shrimp with the avocado salsa until well combined.
- Serve immediately, garnished with extra cilantro if desired.
Notes
- For additional flavor, marinate the shrimp in lime juice and garlic before cooking.
- This salad is best served fresh but can be stored in the refrigerator for up to a day.
- Feel free to add other ingredients like corn or bell peppers for more texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 150mg