Ingredients
1 lb (450g) shrimp, peeled and deveined
2 ripe avocados, pitted and diced
1/2 small red onion, thinly sliced and chilled
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 limes, juice and zest of 1
2 garlic cloves, zested using a microplane
1 tsp salt
1/2 tsp black pepper
Optional: 1/2 cup cucumber or bell peppers, sliced
Instructions
Chill shrimp in the refrigerator for 10 minutes before assembling.
In a separate bowl, combine lime juice, olive oil, garlic zest, salt, and pepper to make the dressing.
Toss diced avocado, shrimp, red onion, and cilantro in a large bowl.
Pour the dressing over the salad and gently combine.
Add optional vegetables (cucumber or bell peppers) and toss lightly to maintain texture.
Chill for 15-20 minutes before serving to allow flavors to meld.
Notes
For best results, serve immediately after chilling to prevent avocado browning.
Add optional bell peppers or cucumber for extra crispness.
Store leftovers in an airtight container with a paper towel to absorb excess moisture; refrigerate for up to 24 hours.
Pair with crusty bread or lime-infused tortillas for a complete meal.
- Prep Time: 20
- Cook Time: 5
- Category: High Protein Meals
- Method: No-cook
- Cuisine: International Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 180mg