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Mexican Zesty Avocado Tomato Shrimp Salad

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This refreshing salad combines bright pink, perfectly seared shrimp with creamy pale green avocado and juicy tomatoes. Tossed in a zesty, thick lime dressing that creates a heavy drip with every bite, it is a fast and flavorful meal.

Ingredients

Scale
  • For the Shrimp
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper, optional
  • Salt, to taste
  • Black pepper, to taste
  • For the Salad
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, finely diced
  • 1 small jalapeño, finely chopped, optional
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup crumbled cotija cheese or queso fresco, optional
  • For the Lime Dressing
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon honey or agave, optional
  • Pinch of salt
  • Pinch of black pepper
  • Extra lime wedges, for serving

Instructions

  1. Prep the shrimp: Pat the shrimp dry with paper towels so they sear nicely in the skillet.
  2. Season the shrimp: In a bowl, toss the shrimp with olive oil, garlic, smoked paprika, chili powder, cumin, cayenne if using, salt, and black pepper. Mix until every shrimp is evenly coated with the Mexican-style seasoning.
  3. Cook the shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, or until the shrimp are pink, opaque, lightly golden, and cooked through. Remove the shrimp from the heat and set aside for a few minutes while you prepare the salad.
  4. Mix the salad: In a large bowl, add the diced avocados, cherry tomatoes, red onion, jalapeño if using, and chopped cilantro.
  5. Make the dressing: In a small bowl, whisk together the lime juice, olive oil, honey or agave if using, salt, and black pepper to create a thick dressing.
  6. Combine and serve: Add the warm shrimp to the avocado and tomato mixture. Drizzle the thick lime dressing over the salad. Gently fold everything together, being careful not to mash the avocado. Sprinkle cotija cheese or queso fresco over the top if desired. Taste and adjust with more lime juice, salt, cilantro, or jalapeño. Serve immediately with extra lime wedges on the side.

Find it online: https://cheerychop.com/mexican-avocado-shrimp-salad-recipe/