This Shrimp and Avocado Salad is fresh and colorful, perfect for a quick meal! Juicy shrimp mix beautifully with creamy avocado and zesty lime, making every bite a delight.
I love how light and tasty this salad is! It’s a fantastic choice for warm days when you want something refreshing. Plus, it takes hardly any time to whip up!
Key Ingredients & Substitutions
Shrimp: Medium shrimp are great for this salad. If you want a different flavor, feel free to use shrimp that’s grilled or roasted. If you’re avoiding seafood, grilled chicken or chickpeas make tasty substitutes!
Avocado: Ripe avocados add creaminess. For an alternative, try using diced mango for a fruity twist. If they aren’t in season or you need a lower-fat option, a dollop of Greek yogurt can add creaminess too.
Greens: Arugula gives a peppery flavor. However, mixed greens, spinach, or kale can work well too. Just make sure to remove thick stems if using kale.
Cilantro: Cilantro adds freshness. Not a fan? Parsley is a great substitute with a slightly different feel. Or you could skip the herbs entirely and still enjoy the salad!
How Can You Cook Shrimp Perfectly Without Overcooking?
Cooking shrimp can be tricky as they can turn rubbery if overcooked. Follow these steps to ensure they’re perfectly tender:
- Start with medium heat for your skillet. Too high can cook the outside too fast.
- Only cook the shrimp for about 2-3 minutes on each side. They are done when they turn pink and opaque.
- Pay attention to color change; the shrimp’s color will let you know when they’re ready!
- If you have leftovers, be mindful that they can continue to cook in residual heat, so remove them from the skillet immediately after cooking.
How to Make Shrimp And Avocado Salad
Ingredients You’ll Need:
For The Salad:
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 ripe avocados, peeled, pitted, and sliced or cubed
- 4 cups fresh arugula or mixed greens
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
For The Dressing:
- 1 lemon (or lime), juiced
- 2 tbsp olive oil, plus more for cooking shrimp
- Salt and black pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes of prep and cooking time. You’ll have a fresh meal ready in no time! Enjoy it as a light lunch or dinner.
Step-by-Step Instructions:
1. Cooking the Shrimp:
In a skillet, heat a drizzle of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Then, add in the shrimp, season with a sprinkle of salt and black pepper, and cook for about 2-3 minutes per side until the shrimp are pink and opaque. Once done, take them off the heat and let them cool a little.
2. Preparing the Salad Base:
In a large mixing bowl, combine the fresh arugula or mixed greens, chopped red onion, and the chopped cilantro. This combination adds flavor and crunch to your salad!
3. Mixing in the Shrimp and Avocado:
Carefully add the cooked shrimp to your bowl of greens. Then, fold in the avocado slices or cubes gently, so they don’t break apart.
4. Dressing the Salad:
Now it’s time to add some flavor! Drizzle the olive oil and freshly squeezed lemon juice over the salad mixture. Toss everything gently to combine, and season with more salt and pepper if needed.
5. Serving:
Your Shrimp and Avocado Salad is ready! Serve it immediately and garnish with additional lemon slices if you’d like. Enjoy this fresh and vibrant dish!
This salad brings together the delightful taste of shrimp, the richness of avocado, and the crispness of fresh greens, all highlighted by a zesty dressing. Perfect for any meal!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp first. The best way to do this is to leave them in the refrigerator overnight, or you can place them in a sealed plastic bag and submerge it in cold water for a quicker thaw.
What Can I Substitute for Avocado?
If you’re looking for a substitute, diced mango or chopped cucumber offers a refreshing twist. A dollop of Greek yogurt can also add creaminess if you’re looking for a lighter option.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 1 day. The salad is best eaten fresh, but if you have leftovers, consume them the next day. Keep the dressing separate if possible to help maintain the texture!
Can I Make This Salad Ahead of Time?
You can prepare the shrimp and chop the vegetables a few hours in advance. However, it’s best to add the avocado and dressing just before serving to keep everything fresh and prevent browning.
