Shrimp Avocado Salad
Light and refreshing, Shrimp Avocado Salad can be served as an appetizer with tortilla chips, on top of a bed of lettuce, or simply on its own! It comes loaded with perfectly cooked, tender shrimp, creamy avocado, and lime-infused veggies like cucumber, jalapeños, red onion, and chopped cilantro.
Servings: 6
Calories: 270kcal
Ingredients
- Juice of 3 limes
- 3 tablespoons finely chopped cilantro
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ cup avocado or canola oil
- 1 ½ cup diced cucumber
- ⅔ cup diced red onion
- 2 jalapeños, seeded and finely diced
- 1 pound medium-sized shrimp, peeled and deveined (with a shrimp count around 41/50)
- 1 ½ cup Roma tomatoes, pulp and seeds removed, diced
- 1 ½ large avocados, diced
Instructions
- Add the lime juice to a large mixing bowl, along with the cilantro, salt, and pepper and stir to combine. Slowly drizzle in the oil, whisking all the while.
- Add the cucumber, onion, and jalapeños and stir to coat. Set aside and allow to marinate for about 15 minutes, or up to overnight.
- Bring a large pot of water to a roaring boil. Add the shrimp and turn off the heat. Cover and allow it to steep for about 6 minutes, or until the shrimp are pink, opaque, and completely cooked through. As soon as the shrimp has cooked through, transfer it to a bowl full of ice water to stop the cooking entirely and chill.
- Once the shrimp are chilled, remove them from the water with a slotted spoon (discard of tails if you haven't already) and add them, the tomatoes, and avocados to the bowl with the other dressed veggies and toss until evenly coated. Serve chilled and enjoy.
Nutrition
Calories: 270kcal | Carbohydrates: 13g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 191mg | Sodium: 984mg | Potassium: 561mg | Fiber: 6g | Sugar: 4g | Vitamin A: 671IU | Vitamin C: 34mg | Calcium: 141mg | Iron: 2mg