This Avocado Salsa Shrimp Salad is fresh, colorful, and oh-so-tasty! Juicy shrimp meet creamy avocado and zesty salsa for a dish that’s perfect any time of year.
I love how quick it comes together—just toss everything in a bowl, and it’s ready to enjoy! It’s great for a light lunch or a fun dinner with friends. Yum! 🥑🍤
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here, but I prefer medium-sized shrimp for their balance of size and flavor. If you’re looking for a vegetarian option, try swapping shrimp with marinated tofu or chickpeas.
Avocado: Ripe avocados are key for creaminess. If they aren’t available, consider using guacamole or even a bean dip for a different texture and flavor. Just pick varieties you like!
Spices: Chili powder and cumin are used for a warm flavor. For a different twist, consider smoked paprika or taco seasoning. Adjust the spices based on your heat preference!
Lime: Fresh lime juice brightens the dish. If you don’t have limes, lemon juice is a great alternative. Just aim for that zesty kick!
How Can You Cook Shrimp Perfectly?
Cooking shrimp just right is essential—not overcooking them maintains their tenderness. Follow these tips for perfect shrimp:
- Start with a hot skillet and just enough oil to coat the bottom.
- Cook shrimp for about 2-3 minutes per side until they turn pink and opaque. They cook quickly, so keep an eye on them!
- Remove them from heat as soon as they are done to avoid rubbery shrimp.
Letting them sit a minute before adding to the salad is a great way to lock in moisture!
Avocado Salsa Shrimp Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 2 ripe avocados, diced
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced (plus extra wedges for serving)
- 4 cups romaine or mixed salad greens
- Optional: 1 small jalapeño, finely chopped (for extra heat)
How Much Time Will You Need?
This delicious salad takes about 15-20 minutes to prepare, including cooking the shrimp and prepping the vegetables. It’s quick enough for a weeknight dinner or a lovely lunch with friends!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, ground cumin, salt, and pepper until they are evenly coated with the spices.
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and are cooked all the way through. When cooked, remove them from the heat and set aside.
3. Mix the Vegetables:
In a large salad bowl, combine the diced avocados, diced tomatoes, finely chopped red onion, chopped cilantro, and optional jalapeño. Mix them gently to avoid mashing the avocado.
4. Add Greens:
Add the salad greens to the bowl with the avocado and vegetable mixture. This adds color and crunch to the salad!
5. Dress the Salad:
Pour the lime juice over the salad mixture. This will help prevent the avocado from browning and will add a refreshing flavor. Gently toss everything together until well combined.
6. Finish with Shrimp:
Top the salad evenly with the cooked shrimp.
7. Garnish:
For a pop of color, garnish with additional chopped cilantro and lime wedges on the side.
8. Serve and Enjoy:
This salad is best enjoyed fresh! Serve immediately and dig into this tasty blend of flavors and textures. Happy eating!
This fresh and vibrant salad balances creamy avocado, zesty salsa, and perfectly spiced shrimp for a satisfying and healthy meal. Enjoy the explosion of flavors!
Can I Use Frozen Shrimp for This Salad?
Absolutely! Just make sure to thaw the shrimp first. You can thaw them overnight in the fridge or quickly by placing them in a sealed bag and submerging in cold water for about 15-20 minutes. Pat them dry before cooking to avoid excess moisture.
Can I Make This Salad Ahead of Time?
While it’s best served fresh, you can prepare the shrimp and chop the vegetables a few hours in advance. Just keep everything separate and combine right before serving to prevent the avocado from browning.
What Can I Substitute for Avocado?
If you need a substitute, consider using hummus for a creamy texture or a bean salad mix for a different twist. However, keep in mind that the flavor will change slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 1 day. Since avocado can brown, keep that portion separate from the shrimp and vegetables until you’re ready to eat!