This light and zesty shrimp and avocado salad is perfect for warm days. It’s got juicy shrimp, creamy avocado, and a splash of citrus that makes every bite refreshing!
Whenever I make this salad, I can’t help but feel like I’m on a beach vacation. Pair it with some tortilla chips, and you might just forget you’re at home! 🌊
It’s so simple to whip up with just a few ingredients. I love how quick it is—just toss everything together, and you’ve got a delicious dish ready to enjoy!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well. If you’re allergic or prefer a different protein, try using cooked chicken, tofu, or chickpeas for a vegetarian option.
Avocado: Ripe avocados are creamy and add a smooth texture. If they’re not in season, consider using diced mango or even diced cooked potatoes for a different twist.
Cucumber: English cucumbers have fewer seeds and a thinner skin, making them a great choice. If you don’t have one, any cucumber will do, or you can substitute with zucchini for a similar texture.
Mango: Fresh mango adds sweetness. You can replace it with pineapple or even a peach if you want something different. Just make sure it’s ripe!
Olive Oil: Extra virgin olive oil is best for flavor, but if you’re watching calories, a light olive oil can work just fine. You can also use avocado oil for a slightly different taste.
How Can I Make Sure My Shrimp Are Perfectly Cooked?
Cooked shrimp should be pink and opaque. Here are some steps to ensure they are perfectly cooked:
- Heat a skillet to medium-high, then add olive oil. It should shimmer before adding the shrimp.
- Sauté shrimp for about 3-4 minutes. They cook quickly, so watch closely!
- Season them while cooking. Salt and pepper enhance their flavor.
- When they’re done, remove from the heat immediately to avoid overcooking. Let it cool before adding to the salad.
Perfectly cooked shrimp add a lovely texture, so don’t rush them when cooking!
Refreshing Shrimp and Avocado Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb shrimp, peeled and deveined
- 1 large avocado, diced
- 1 medium cucumber, diced
- 1 medium green bell pepper, diced
- 1 large mango, diced
- 1/2 red onion, thinly sliced
For the Dressing:
- 2 tbsp olive oil
- 1 lime, juiced
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for a bit of heat)
For Garnish:
- Fresh cilantro or parsley (optional)
How Much Time Will You Need?
This refreshing salad takes about 10 minutes to prepare and an additional 30 minutes if you choose to refrigerate it for enhanced flavor. So, in total, you’re looking at around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Cooking the Shrimp:
Start by heating a skillet over medium heat and adding a tablespoon of olive oil. Once the oil is hot, add the shrimp. Sauté them for about 3-4 minutes until they turn pink and opaque. Sprinkle them with salt, black pepper, and the optional cayenne pepper for an extra kick. Once cooked, remove the shrimp from the heat and let them cool.
2. Preparing the Vegetables:
In a large mixing bowl, add the diced avocado, cucumber, green bell pepper, mango, and thinly sliced red onion. These colorful ingredients are what make this salad not only delicious but also visually appealing!
3. Combining Ingredients:
Once the shrimp have cooled, gently add them to the bowl with the vegetables. Carefully mix everything together so that you don’t mash the avocado, but everything is combined well.
4. Adding Flavor:
Next, drizzle the remaining tablespoon of olive oil and the fresh lime juice over the salad. Toss everything gently to combine all the flavors, and taste it. Don’t forget to check if you need more salt or pepper!
5. Final Touches:
If you like, you can garnish your salad with fresh cilantro or parsley for an extra burst of flavor and color. This is optional but highly recommended!
6. Serve or Chill:
Your refreshing shrimp and avocado salad is now ready to serve! You can serve it right away or refrigerate it for about 30 minutes. Chilling it will allow the flavors to meld together beautifully. Enjoy your healthy and delicious creation!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp thoroughly before cooking. You can do this by placing them in the fridge the night before or placing them in a sealed bag and submerging it in cold water for about 15-20 minutes. Pat them dry before sautéing to ensure nice, even cooking.
How Do I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. However, be aware that the avocado may brown slightly due to exposure to air. To minimize this, you can sprinkle a little extra lime juice over the avocado before storing it.
Can I Add Other Vegetables or Fruits?
Yes! Feel free to customize this salad by adding other vegetables like diced tomatoes, corn, or even leafy greens like spinach. For fruit, pineapple or strawberries can be delicious additions that complement the shrimp and avocado wonderfully!
How Spicy is This Salad with the Cayenne Pepper?
The cayenne pepper adds just a hint of heat, but it’s completely optional. If you’re sensitive to spice, you can omit it entirely or start with a pinch and adjust to your taste. You could also use a milder pepper, like paprika, if you want some color without the heat!
