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Fresh Cilantro-Lime Shrimp and Avocado Salad

cilantro-lime shrimp salad - featured image

A quick, fresh, and satisfying salad combining tender shrimp, creamy avocado, and a zesty cilantro-lime dressing. Perfect for summer meals or light lunches.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 2 ripe avocados, diced
  • 1 cup fresh cilantro leaves, roughly chopped
  • Juice of 2 limes (about 4 tablespoons)
  • Zest from 1 lime
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt and freshly cracked black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup finely chopped red onion (optional)
  • 1 cup halved cherry tomatoes (optional)

Instructions

  1. Rinse 1 pound of medium shrimp under cold water and pat dry with paper towels.
  2. In a small bowl, whisk together juice of 2 limes, 2 tablespoons olive oil, minced garlic, lime zest, and a pinch of salt and pepper. Add red pepper flakes if desired. Set aside.
  3. Heat a skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until opaque and pink. Remove from heat and let cool slightly.
  4. Dice avocados and roughly chop cilantro. If using, finely chop red onion and halve cherry tomatoes.
  5. In a large mixing bowl, combine cooked shrimp, avocado, cilantro, onion, and tomatoes. Pour lime dressing over and gently toss to coat. Adjust seasoning as needed.
  6. Serve immediately for best freshness. If storing, cover tightly and refrigerate for up to 2 hours.

Notes

Do not overcook shrimp to avoid rubbery texture. Use ripe avocados for creamy texture. Fresh lime juice and zest are key for bright flavor. Toss salad gently to avoid mashing avocado. Store shrimp and dressing separately from avocado mixture if prepping ahead.

Nutrition

Keywords: shrimp salad, avocado salad, cilantro lime, summer salad, quick recipe, healthy salad, gluten-free, dairy-free