So healthy, yet filling and refreshing… if you’re a shrimp lover like me you’re going to love this easy Shrimp and Avocado Salad!
Yes! It doesn’t get much healthier or tastier than this when it comes to shrimp. Have I mentioned how much I love fresh local shrimp?!
I planted my first garden in 6 years at the new house this weekend and realized just how out of shape I was… I mean, there were muscles hurting that I never knew existed! So, with being so sore the past couple of days, the last thing I wanted to do was eat a bunch of heavy comfort food like I’ve been doing lately. I wanted something that would fill me up, taste amazing, but still be wholesome.
Perfectly cooked shrimp, fresh avocado, tomatoes, and red onion with an AMAZING homemade vinaigrette was the answer to what I was craving.
So… if my new garden thrives like I’m hoping this fall, be looking for lots more healthy recipes with lettuce, broccoli, cabbage, and COLLARDS (my fave!). Enjoy!
Shrimp and Avocado Salad
Ingredients
For the viniagrette:
- ⅓ cup olive oil
- ⅓ cup apple cider vinegar
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground cumin
- ⅛ teaspoon garlic powder
- 2 teaspoons honey
For the salad:
- 1 tablespoon olive oil
- 1 ½ pounds medium shrimp peeled, deveined, and chopped into about ½-inch pieces (about 3 cups chopped cooked shrimp if you're buying shrimp pre-cooked)
- Salt and pepper to taste
- ½ cup thinly sliced red onion
- 1 (9 ounce) package cherry tomatoes sliced into quarters
- 3 small avocados halved, seeded, peeled, and chopped
- 2 tablespoons chopped fresh cilantro
Instructions
- In a small bowl, whisk together the vinaigrette ingredients and set aside.
- Season shrimp with salt and pepper. Heat 1 tablespoon of olive oil over medium high heat. Add chopped shrimp and cook, stirring frequently, for about 3 minutes or until shrimp have just turned pink on both sides and are opaque. Drain off any excess juices, transfer shrimp to a plate and allow to cool.
- While shrimp are cooling, slice the vegetables. Place vegetables in a large bowl, add shrimp and toss to combine. Drizzle with vinaigrette and gently stir to combine. Sprinkle with chopped fresh cilantro.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Sarah
I have made this multiple times! My husband loves this dinner. It’s an amazing summer salad. Making it again this evening.
John Chastain
I’m going to make this tonight! Hugs for the lovely recipe ♥️
Lisa Marie
This shrimp salad is one of the tastiest I’ve ever made! We are fortunate to be able to get fresh seafood here on the coast and shrimp is my fav. This salad will be on our menu often. The vinaigrette puts it over the top!
Thanks so much, Lisa Marie! I love fresh shrimp as well! 🙂