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If the shrimp are not already cooked, sauté them in a skillet over medium heat for 2–3 minutes per side until pink and opaque. Let cool slightly.

In a large bowl, combine the cooked shrimp, diced avocado, halved cherry tomatoes, diced cucumber, and finely sliced red onion.

Drizzle the olive oil and fresh lime or lemon juice over the salad ingredients.

Season with salt and black pepper to taste.

Gently toss everything together using two spoons, being careful to keep the avocado intact.

Sprinkle with fresh chopped cilantro or parsley before serving.


If the shrimp are not already cooked, sauté them in a skillet over medium heat for 2–3 minutes per side until pink and opaque. Let cool slightly.

In a large bowl, combine the cooked shrimp, diced avocado, halved cherry tomatoes, diced cucumber, and finely sliced red onion.

Drizzle the olive oil and fresh lime or lemon juice over the salad ingredients.

Season with salt and black pepper to taste.

Gently toss everything together using two spoons, being careful to keep the avocado intact.

Sprinkle with fresh chopped cilantro or parsley before serving.
