👩🍳 Instructions
-
1
If using raw shrimp: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 2-3 minutes per side until pink and opaque. Let cool completely.
-
2
In a small bowl, whisk together lime juice, olive oil, minced garlic, salt, black pepper, and optional red pepper flakes to create the dressing. Taste and adjust seasoning.
-
3
In a large mixing bowl, combine the cooled cooked shrimp, diced avocados, halved cherry tomatoes, finely diced red onion, and chopped fresh cilantro.
-
4
Pour the prepared dressing over the salad ingredients.
-
5
Gently toss the salad until all components are evenly coated with the dressing. Serve immediately for best flavor and texture.
💡 Notes
For best results, assemble and serve this salad fresh, as avocados tend to brown over time. If preparing ahead, keep the dressing and avocado separate until just before serving. Freshly cooked shrimp yields the best texture, but pre-cooked shrimp can be used for an even quicker meal. Adjust red pepper flakes to your preferred level of heat.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
