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Delicious Shrimp Avocado Salad served in a bowl with fresh ingredients

Shrimp Avocado Salad

A refreshing mix of creamy avocados, tender shrimp, and juicy cherry tomatoes, perfect for a quick lunch or light dinner.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Use fresh or thawed frozen shrimp.
  • 2 ripe avocados, diced Ensure avocados are ripe but not mushy.
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1 lime, juiced Fresh lime juice is preferred.
  • 2 tablespoons olive oil
  • Salt and pepper to taste Adjust according to personal preference.
Optional Garnish
  • Fresh cilantro, chopped Optional but adds a nice flavor.

Method
 

Cooking the Shrimp
  1. In a medium pot, bring water to a boil.
  2. Add the shrimp and cook until pink, about 2-3 minutes.
  3. Drain and set aside to cool.
Mixing the Salad
  1. In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, and red onion.
  2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
  3. Pour the dressing over the salad and gently toss to combine.
  4. Garnish with fresh cilantro if desired and serve immediately.

Notes

Enjoy fresh! Store leftovers in an airtight container in the fridge for up to 24 hours, but be aware the avocado may brown slightly.