Ingredients
Scale
- 1 lb cooked shrimp (peeled and deveined)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ¼ cup chopped fresh cilantro
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 garlic clove, minced
- Salt and black pepper to taste
- Optional: chopped romaine lettuce for serving
Instructions
- Cook the shrimp (if using raw): Heat a skillet over medium heat with a drizzle of olive oil. Place shrimp in a single layer. Season lightly with salt and pepper. Cook for 2–3 minutes per side until pink and opaque. Remove from heat and let cool.
- Dice the avocados: Cut avocados in half, remove the pits, and dice the flesh. Place in a large mixing bowl.
- Add vegetables: Halve cherry tomatoes and finely chop the red onion. Add to the bowl. Sprinkle in chopped cilantro.
- Make the dressing: In a small bowl, whisk together olive oil, lime juice, and minced garlic. Add salt and black pepper to taste.
- Assemble the salad: Add the cooked shrimp to the bowl. Pour the dressing over the mixture. Gently toss to combine, being careful not to mash the avocado.
- Serve or chill: Serve immediately or chill for 10–15 minutes before serving. Optional: serve over chopped romaine lettuce.
Notes
For added flavor, you can toss in cucumber, corn, or black beans.
Add a touch of spice with sliced jalapeños or a pinch of chili flakes.
If making ahead, wait to dice and add the avocado until just before serving
- Prep Time: 15
- Cook Time: 10