American · Lunch · Dinner
Shrimp and Avocado Salad
Juicy seared shrimp tossed with creamy avocado, sweet cherry tomatoes and crisp cucumber in a zesty lime dressing. It is a bright, protein-packed salad that feels light but keeps you full.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 4
Calories come from: Carbs 20% · Fat 54% · Protein 26%
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Ingredients
For 4 servings- 1 lb450 gRaw shrimp, peeled and deveined
- 1 tbsp + 1 tsp19 gOlive oil
- 1 cloveGarlic, minced
- 1/2 tspSmoked paprika
- 2 medium270 gAvocado flesh, diced
- 1 1/2 cups250 gCherry tomatoes, halved
- 1/2 medium150 gCucumber, diced
- 1/4 cup40 gRed onion, finely diced
- 1 small14 gJalapeño, seeded and minced (optional)
- 1/4 cup8 gFresh cilantro, chopped
- 1/4 cup (about 2 limes)60 gLime juice
- 1/4 tspSalt
- 1/4 tspBlack pepper
- 3 cups140 gRomaine lettuce, chopped (optional)
Steps
- 1
Pat the shrimp dry with paper towels.
- 2
Toss the shrimp with 1 tsp of the olive oil, the garlic, smoked paprika and a pinch of the salt.
- 3
Heat a large non-stick skillet over medium-high heat.
- 4
Cook the shrimp in a single layer for 1 to 2 minutes per side, until pink, opaque and cooked to 63 °C / 145 °F.
- 5
Transfer the shrimp to a plate and let them cool for a few minutes.
- 6
In a large bowl, whisk the lime juice with the remaining 1 tbsp olive oil, the rest of the salt and the black pepper.
- 7
Add the tomatoes, cucumber, red onion, jalapeño if using, and cilantro to the bowl and toss with the dressing.
- 8
Add the shrimp and toss again.
- 9
Gently fold in the avocado so it stays in chunks.
- 10
Serve straight away on a bed of chopped romaine if using.
Swaps, storage and make-ahead
Swaps
- Swap the shrimp for the same weight of diced cooked chicken breast if you prefer poultry or need to avoid shellfish.
- Use canned chickpeas, rinsed and patted dry, instead of shrimp for a vegan version, seared in the pan with the same garlic and paprika.
- Leave out the jalapeño and add a pinch of black pepper or mild chili flakes instead for a milder salad.
- Replace the cilantro with fresh parsley or basil if you dislike cilantro's flavor.
Storage
This salad is best eaten fresh, as the avocado browns and the vegetables soften. If you have leftovers, refrigerate within 2 hours in an airtight container and eat within 1 day; do not freeze.
Make ahead
Cook the shrimp up to 2 days ahead and keep it chilled, and chop the tomatoes, cucumber, onion and jalapeño and whisk the dressing up to a day ahead, stored separately in the fridge. Dice the avocado and toss everything together just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Crustaceans
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (313 g) | Per 100 g | |
|---|---|---|
| Calories | 257 kcal | 82 kcal |
| Protein | 17.8 g | 5.7 g |
| Carbohydrates | 13.3 g | 4.2 g |
| of which sugars | 3.4 g | 1.1 g |
| Fiber | 5.9 g | 1.9 g |
| Fat | 16 g | 5.1 g |
| of which saturated | 2.4 g | 0.8 g |
| Sodium | 793 mg | 253 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
