Shrimp Avocado Salad
Shrimp Avocado Salad
Ingredients
For the Salad
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 avocados, ripe, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 cup cherry tomatoes, halved (optional)
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon hot sauce, or to taste (optional)
Instructions
- 1
Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain immediately and transfer to an ice bath to stop the cooking process. Once cooled, drain thoroughly and pat dry. If desired, chop the shrimp into bite-sized pieces.
⏱️ 5 min
- 2
In a small bowl, whisk together the mayonnaise, lime juice, Dijon mustard, garlic powder, salt, black pepper, and hot sauce (if using) until smooth and well combined. Taste and adjust seasonings as needed.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooked shrimp, diced avocados, finely diced red onion, chopped cilantro, and halved cherry tomatoes (if using).
⏱️ 5 min
- 4
Pour the dressing over the salad ingredients. Gently fold everything together until the shrimp and vegetables are evenly coated with the creamy dressing. Be careful not to overmix, especially with the avocado, to keep its texture intact.
⏱️ 5 min
- 5
Serve immediately, or chill for a short period before serving for enhanced flavors. This salad is best enjoyed fresh.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Avocado Salad
For the Salad
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 avocados, ripe, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 cup cherry tomatoes, halved (optional)
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon hot sauce, or to taste (optional)
Instructions
- 1
Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain immediately and transfer to an ice bath to stop the cooking process. Once cooled, drain thoroughly and pat dry. If desired, chop the shrimp into bite-sized pieces.
⏱️ 5 min - 2
In a small bowl, whisk together the mayonnaise, lime juice, Dijon mustard, garlic powder, salt, black pepper, and hot sauce (if using) until smooth and well combined. Taste and adjust seasonings as needed.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooked shrimp, diced avocados, finely diced red onion, chopped cilantro, and halved cherry tomatoes (if using).
⏱️ 5 min - 4
Pour the dressing over the salad ingredients. Gently fold everything together until the shrimp and vegetables are evenly coated with the creamy dressing. Be careful not to overmix, especially with the avocado, to keep its texture intact.
⏱️ 5 min - 5
Serve immediately, or chill for a short period before serving for enhanced flavors. This salad is best enjoyed fresh.
⏱️ 5 min