Mediterranean Shrimp Avocado Salad
Mediterranean Shrimp Avocado Salad
Ingredients
For the Salad
- 1 pound jumbo shrimp, peeled and deveined
- 2 avocados, large, ripe, cubed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro or parsley, fresh, chopped
For the Dressing and Seasoning
- 2 tablespoons extra virgin olive oil
- 1 lime, juiced
- 2 cloves garlic, minced
- to taste salt
- to taste black pepper
- to taste paprika
- to taste red chili flakes
Instructions
- 1
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the peeled and deveined jumbo shrimp to the hot skillet. Season the shrimp generously with salt, black pepper, paprika, and red chili flakes.
⏱️ 2 min
- 2
Sauté the shrimp for 2 to 3 minutes per side, until they turn pink and are cooked through. Remove the cooked shrimp from the skillet and transfer them to a plate to cool completely. This will take approximately 10 minutes.
⏱️ 3 min
- 3
While the shrimp cool, prepare the dressing. In a small bowl, combine the remaining 1 tablespoon of extra virgin olive oil, the juice from 1 lime, and the 2 cloves of minced garlic. Season with salt and black pepper to taste. Whisk these ingredients together until well combined.
⏱️ 5 min
- 4
In a large mixing bowl, combine the cubed avocados, halved cherry tomatoes, finely chopped red onion, and the cooled, cooked shrimp.
⏱️ 5 min
- 5
Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss the salad with two spoons to ensure all ingredients are evenly coated with the dressing.
⏱️ 3 min
- 6
Garnish the Mediterranean Shrimp Avocado Salad with fresh chopped cilantro or parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Shrimp Avocado Salad
For the Salad
- 1 pound jumbo shrimp, peeled and deveined
- 2 avocados, large, ripe, cubed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro or parsley, fresh, chopped
For the Dressing and Seasoning
- 2 tablespoons extra virgin olive oil
- 1 lime, juiced
- 2 cloves garlic, minced
- to taste salt
- to taste black pepper
- to taste paprika
- to taste red chili flakes
Instructions
- 1
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the peeled and deveined jumbo shrimp to the hot skillet. Season the shrimp generously with salt, black pepper, paprika, and red chili flakes.
⏱️ 2 min - 2
Sauté the shrimp for 2 to 3 minutes per side, until they turn pink and are cooked through. Remove the cooked shrimp from the skillet and transfer them to a plate to cool completely. This will take approximately 10 minutes.
⏱️ 3 min - 3
While the shrimp cool, prepare the dressing. In a small bowl, combine the remaining 1 tablespoon of extra virgin olive oil, the juice from 1 lime, and the 2 cloves of minced garlic. Season with salt and black pepper to taste. Whisk these ingredients together until well combined.
⏱️ 5 min - 4
In a large mixing bowl, combine the cubed avocados, halved cherry tomatoes, finely chopped red onion, and the cooled, cooked shrimp.
⏱️ 5 min - 5
Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss the salad with two spoons to ensure all ingredients are evenly coated with the dressing.
⏱️ 3 min - 6
Garnish the Mediterranean Shrimp Avocado Salad with fresh chopped cilantro or parsley before serving.
⏱️ 1 min