Description
Spicy avocado salsa shrimp salad delivers a Mexican coastal explosion of fresh flavors and zesty textures. Crisp shrimp nestled with creamy avocado and tangy salsa create a perfect summer dish you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) large shrimp, peeled and deveined
Salsa and Vegetable Ingredients:
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ¼ cup (59 milliliters) red onion, finely diced
- ¼ cup (15 grams) fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional for heat)
- ½ cup (118 milliliters) cucumber, sliced
- ½ cup bell peppers, thinly sliced
- 4 cups mixed greens (romaine, arugula, or spinach)
Seasoning and Dressing Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 whole lime
Instructions
- Marinate the seafood with a zesty blend of aromatic spices, coating each morsel with chili powder, cumin, garlic powder, and a bright splash of lime juice.
- Fire up a grill pan or skillet to medium-high heat, creating a sizzling surface for cooking the shrimp until they transform into a vibrant pink and become perfectly opaque.
- While the seafood rests, craft a luscious avocado salsa by delicately combining creamy chunks of avocado with juicy cherry tomatoes, sharp red onion, fresh cilantro, and optional fiery jalapeño.
- Gently fold the salsa ingredients together, preserving the avocado’s delicate texture and allowing the flavors to mingle without crushing the components.
- Prepare a verdant bed of mixed greens, artfully arranging crisp cucumber and vibrant bell peppers as a colorful foundation.
- Strategically place the grilled shrimp atop the salad, creating an enticing arrangement that showcases the dish’s vibrant ingredients.
- Enhance the salad with a final drizzle of zesty lime juice or silky olive oil, elevating the overall flavor profile and ensuring a fresh, dynamic dining experience.
Notes
- Select fresh, high-quality shrimp for the best taste and texture, ensuring they are deveined and peeled before marinating.
- Marinate shrimp briefly to prevent the lime juice from “cooking” the protein, which can make it tough and rubbery.
- Chop vegetables uniformly to create a balanced and visually appealing salsa that distributes flavors evenly.
- Customize the heat level by adjusting jalapeno quantity or removing seeds for a milder version, catering to different spice tolerances.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 298
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 7 g
- Protein: 21 g
- Cholesterol: 166 mg