This Avocado Salsa Shrimp Salad is fresh and colorful! It features juicy shrimp mixed with creamy avocado, zesty tomatoes, and a sprinkle of lime. Perfect for hot days!
I love how quick it is to throw together; just chop, mix, and enjoy! It’s like a beach party on your plate, and who wouldn’t want that? 🥑🍤
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works fine here. I prefer medium shrimp for a nice balance, but use large shrimp if you like. If shrimp isn’t available, cooked chicken or even canned tuna can be a great alternative!
Avocados: Ripe avocados are key for creaminess. If you can’t find ripe ones, try adding a little Greek yogurt or sour cream for that creamy texture instead. Remember to add the avocado just before serving to prevent browning.
Tomatoes: Any ripe tomatoes will do, but juicy vine-ripened tomatoes are my favorite. If tomatoes are out of season, you can use canned diced tomatoes, just drain them well.
Spices: The chili powder, cumin, and smoked paprika are what give this dish its kick. If spicy food isn’t your thing, feel free to reduce the spices or substitute them with a dash of paprika or garlic powder.
How Do You Cook Shrimp Without Overcooking Them?
Cooking shrimp just right is crucial because they can turn rubbery if overcooked. Here’s how to do it:
- Start with a hot skillet to quickly sear the shrimp. This locks in flavor.
- Cook them for about 2-3 minutes on each side until they’re pink and opaque. They cook fast!
- Once cooked, remove them from heat immediately. They’ll continue cooking from their own heat.
By following these tips, you’ll achieve perfectly tender shrimp for your salad! Enjoy the freshness and flavors!
Avocado Salsa Shrimp Salad
Ingredients You’ll Need:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 ripe avocados, diced
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Tortilla chips or lime wedges, for serving
How Much Time Will You Need?
This delightful Avocado Salsa Shrimp Salad takes about 10 minutes to prepare and 5-7 minutes to cook the shrimp. In no time, you’ll have a fresh and zesty meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by tossing the peeled and deveined shrimp in a bowl. Add the olive oil, chili powder, ground cumin, smoked paprika, and a sprinkle of salt and black pepper. Mix everything well until the shrimp are nicely coated with the spices.
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Once hot, add the shrimp to the skillet. Cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and let them cool slightly.
3. Prepare the Salsa:
While the shrimp are cooling, grab a large mixing bowl. Carefully combine the diced avocados, chopped tomatoes, finely chopped red onion, jalapeño (if you like some heat), and fresh cilantro. Mix gently, so you keep the avocado pieces intact.
4. Combine:
Now, add the cooked shrimp to the bowl with the salsa mixture. Squeeze the juice of the fresh limes over everything for that zesty flavor. Gently toss the salad together, taking care not to mash the avocado.
5. Serve:
Transfer your beautiful salad to a serving bowl or individual plates. If you like, garnish with some extra cilantro and lime slices for a pop of color. Serve with tortilla chips or lime wedges on the side for a delicious crunch!
Enjoy your fresh and zesty Avocado Salsa Shrimp Salad! It’s perfect for a light lunch or a summer dinner. Bon appétit!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them completely before cooking. You can thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for about 15-20 minutes.
How Do I Keep the Avocado from Browning?
To minimize browning, try to prepare the avocado just before serving. If you’re making the salad in advance, you can toss the diced avocado with a bit of lime juice, which helps preserve its color. Alternatively, layering the avocado on top just before serving can also help.
Can I Make This Salad Vegetarian?
Definitely! You can replace the shrimp with black beans or chickpeas for extra protein. You could also add grilled corn or bell peppers for more flavor and texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but it will still taste great! To refresh the flavors, you might want to add a bit more lime juice when serving leftovers.