A absolutely delightful dish that combines the creamy texture of avocado with the succulent taste of shrimp, perfect for those warm summer days. This recipe is not only easy to make but also packs a punch of flavors that will leave your taste buds dancing.
Why This Recipe Works
- The combination of shrimp and avocado offers a perfect balance of protein and healthy fats, making it a nutritious meal option.
- With minimal cooking required, this recipe is quick to prepare, ideal for busy weeknights or last-minute gatherings.
- The lime dressing adds a zesty kick, enhancing the natural flavors of the ingredients without overpowering them.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp olive oil
- 1 lime, juiced
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Skillet
- Knife
- Cutting board
Instructions
Prepare the Shrimp
Heat the olive oil in a skillet over medium-high heat. Add the shrimp, seasoning with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let them cool slightly.
Chop the Vegetables
While the shrimp are cooling, dice the avocados, halve the cherry tomatoes, and finely chop the red onion. Combine these in a large mixing bowl.
Make the Dressing
In a small bowl, whisk together the lime juice, a tablespoon of olive oil, and a pinch of salt and pepper. Adjust the seasoning to your taste.
Combine Everything
Add the slightly cooled shrimp to the bowl with the vegetables. Drizzle the dressing over the top and gently toss to combine all the ingredients evenly.
Serve Immediately
This salad is best enjoyed fresh. Serve it on its own or with a side of crusty bread for a more filling meal.
Tips and Tricks
For the best flavor, use ripe but firm avocados. They should yield slightly to pressure but not be mushy. If you’re not serving the salad immediately, add the avocado last to prevent it from browning. You can also substitute the shrimp with grilled chicken for a different protein option. The dressing can be made ahead of time and stored in the fridge for up to a week.
Recipe Variations
- Add a handful of corn kernels for a sweet crunch.
- Include some diced cucumber for extra freshness.
- Swap the lime juice with lemon juice for a different citrus note.
- Add a sprinkle of chili flakes for a spicy kick.
- Use mango instead of tomatoes for a tropical twist.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but for the best texture and flavor, add the avocado and dressing just before serving. The other components can be prepared ahead and stored in the fridge.
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking to ensure they sear properly.
How can I tell if the shrimp are cooked?
Shrimp are done when they turn pink and opaque. Overcooking can make them rubbery, so keep an eye on them during cooking.
Summary
This shrimp and avocado salad is a quick, nutritious, and flavorful dish perfect for any occasion. With simple ingredients and easy steps, it’s sure to become a favorite.
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