Avocado Salsa Shrimp Salad
A refreshing and healthy shrimp salad combining creamy avocado, zesty salsa, and fresh ingredients, perfect for warm days or get-togethers.
Ingredients
For the salad
- 1 pound shrimp, peeled and deveined Medium or large size is preferable.
- 2 pieces ripe avocados, diced Choose avocados that yield slightly to pressure.
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 cup corn, fresh or canned, drained Use fresh corn for best flavor.
- 1 piece jalapeño, seeded and minced (optional) Adjust for desired spice level.
- 1/2 cup cilantro, chopped
- 2 pieces limes, juiced
- to taste salt
- to taste black pepper
- for cooking tablespoon olive oil
Instructions
Preparation
- In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the shrimp along with a sprinkle of salt and pepper. Cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside to cool.
- In a large mixing bowl, combine the diced avocados, cherry tomatoes, chopped onion, corn, jalapeño (if using), and cilantro.
- Once the shrimp have cooled, chop them into bite-sized pieces and add them to the mixing bowl.
- Squeeze the juice of two limes over the mixture and gently toss everything together. Be careful not to mash the avocado; you want to maintain some texture in the salad.
- Taste your salad and adjust seasoning with additional salt and pepper as needed.
Serving
- Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.
- Optionally, serve in bowls or large lettuce leaves for a fun, hands-on experience. Garnish with extra cilantro or lime wedges.
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Notes
For best flavor, use fresh ingredients and prepare components separately before combining. Sprinkling lime juice on avocado helps prevent browning.