Description
Enjoy a refreshing and flavorful Mexican Shrimp Avocado Salad, perfect for warm weather!
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 medium tomato, diced
- 1 jalapeño, diced (optional)
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the shrimp with lime juice, olive oil, salt, and pepper. Let it marinate for about 15 minutes.
- While the shrimp is marinating, prepare the vegetables: dice the avocados, onion, tomato, and jalapeño.
- After 15 minutes, cook the shrimp in a skillet over medium heat until pink and cooked through, about 3-5 minutes.
- Add the cooked shrimp to the bowl with the vegetables and cilantro. Toss gently to combine.
- Adjust seasoning with more salt, pepper, or lime juice as needed.
- Serve immediately or chill until ready to serve.
Notes
- For added flavor, consider adding a dash of hot sauce.
- This salad is best served fresh but can be stored in the refrigerator for a short time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Mixing and Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 160mg