Description
Mexican-inspired avocado salsa shrimp salad brings coastal flavors to your plate with zesty lime and fresh herbs. Crisp ingredients and succulent shrimp combine for a light, refreshing meal that will satisfy your craving for something delicious.
Ingredients
Scale
- 1 lb (454 g) shrimp, peeled and deveined
- 4 cups mixed greens (romaine, arugula, or spinach)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup bell peppers, thinly sliced
- ½ cup (118 ml) cucumber, sliced
- ¼ cup (59 ml) red onion, finely diced
- ¼ cup (15 g) fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional for heat)
- 2 tbsps (30 ml) olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 whole lime
Instructions
- Marination: Immerse seafood in a robust spice blend of chili powder, cumin, garlic powder, and lime juice, ensuring each piece is thoroughly coated and infused with bold flavors.
- Searing: Heat grill pan to medium-high temperature, carefully cooking shrimp until they transition to a vivid pink hue and develop a perfectly opaque texture, releasing tantalizing aromas.
- Salsa Preparation: Delicately combine creamy avocado chunks with cherry tomatoes, red onion, cilantro, and optional jalapeño, gently folding ingredients to preserve individual textures and allow flavor melding.
- Salad Assembly: Create a lush foundation of mixed greens, strategically layering cucumber and bell peppers, then artfully positioning grilled shrimp on top to showcase the dish’s vibrant composition.
- Finishing Touch: Elevate the culinary experience by drizzling lime juice or olive oil over the assembled salad, enhancing the overall flavor profile and adding a refreshing brightness to the dish.
Notes
- Spice Selection Matters: Choose fresh, high-quality spices to guarantee maximum flavor intensity and avoid bland seasoning.
- Perfect Shrimp Cooking Technique: Watch carefully while grilling – overcooking transforms tender shrimp into rubbery texture; aim for 2-3 minutes per side until pink and slightly curled.
- Avocado Freshness Control: Cut avocados immediately before serving to prevent browning; add a squeeze of lime juice to maintain bright green color and prevent oxidation.
- Temperature Balance Strategy: Let grilled shrimp cool for 2-3 minutes before adding to salad to prevent wilting delicate greens and maintain crisp vegetable texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 150 mg