Shrimp and Avocado Salad
A refreshing Shrimp and Avocado Salad that embodies summer flavors with juicy shrimp, creamy avocado, and crunchy cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Chilling, Sautéing
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Sauté the shrimp: In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until they turn a lovely pink color and are cooked through, about 3-4 minutes. Once done, remove them from the heat and set aside to cool.
- Prepare the veggies: While the shrimp cools, take a large bowl and combine the diced avocados, halved cherry tomatoes, finely chopped red onion, and fresh cilantro.
- Drizzle with lime juice: Drizzle the lime juice over the mixture in the bowl to add brightness.
- Mix it up: Gently toss the ingredients in the bowl to combine everything beautifully.
- Season and serve: Season with salt and pepper to taste. Serve immediately or refrigerate for up to 1 hour to let the flavors meld.
Notes
Best enjoyed fresh, but can be refrigerated for up to 1 hour. Store leftovers in an airtight container for up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 200mg
Find it online: https://ameliasweets.com/2026/08/07/shrimp-and-avocado-salad/