If you’re searching for a fresh, vibrant dish that bursts with zesty flavors and creamy textures, look no further than this Avocado Salsa Shrimp Salad Recipe. It combines perfectly cooked shrimp with creamy avocados, bright cherry tomatoes, and a hint of lime to create a salad that’s as satisfying as it is colorful. Whether you want a quick lunch or a light dinner, this recipe has that perfect balance of protein, healthy fats, and crisp greens that will leave you feeling nourished and delighted. I’m excited to share this favorite dish that brings a refreshing splash of sunshine to your table.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that come together harmoniously to deliver a delicious taste and beautiful texture. Each element plays an essential role, from the creamy avocados to the perfectly seasoned shrimp, making this salad both colorful and satisfying.
- Avocados: Choose ripe, creamy avocados for that luscious texture that contrasts wonderfully with the shrimp.
- Shrimp: Peeled and deveined, they bring tender, juicy protein that’s lightly spiced and cooked just right.
- Olive oil: Adds a subtle richness and helps cook the shrimp evenly without overpowering flavors.
- Garlic powder: Gives a fragrant, savory note that enhances the shrimp’s taste.
- Chili powder: Adds a mild kick and depth to the shrimp seasoning.
- Cumin: Delivers a smoky warmth that complements the fresh ingredients.
- Salt and black pepper: Essential seasoning to balance all other flavors.
- Red onion: Adds a touch of sharpness and crunch to the salsa.
- Cilantro: Provides a fresh herbal brightness, essential for that salsa vibe.
- Cherry tomatoes: Bursting with juicy sweetness and vibrant red color.
- Lime juice: Brings zesty acidity that brightens the entire salad.
- Mixed greens: A crisp and fresh base that keeps the salad light and healthy.
How to Make Avocado Salsa Shrimp Salad Recipe
Step 1: Heat and Prepare the Skillet
Start by heating a large skillet over medium-high heat. This step ensures the pan is hot enough to sear the shrimp quickly, locking in juices and flavor.
Step 2: Warm the Olive Oil
Pour the olive oil into the hot skillet and allow it to warm for about a minute. This creates a perfect non-stick surface for the shrimp and adds a subtle fruity note to the dish.
Step 3: Season the Shrimp
In a bowl, toss your peeled and deveined shrimp with garlic powder, chili powder, cumin, salt, and black pepper. This seasoning blend imparts a beautiful smoky and savory profile that shines through once cooked.
Step 4: Cook the Shrimp
Place the seasoned shrimp in the skillet. Cook them for 2 to 3 minutes on one side until they start turning pink and develop a slight crust. Flip and cook the other side for another 2 to 3 minutes. When the shrimp are firm and opaque, they’re done and ready to be rested.
Step 5: Let the Shrimp Cool
Remove the shrimp from the skillet and set them aside to cool slightly. This prevents the avocado salsa from wilting and keeps the textures distinct and fresh.
Step 6: Prepare the Avocado Salsa
In a large bowl, gently combine the diced avocados, finely chopped red onion, chopped cilantro, and halved cherry tomatoes. This mixture is the heart of your salsa, bringing creamy, crunch, herbal, and sweet notes all in one bowl.
Step 7: Add Lime Juice and Toss
Drizzle freshly squeezed lime juice over your avocado salsa ingredients. Toss gently to coat everything evenly without mashing the avocados, which keeps the texture delightful.
Step 8: Add the Shrimp to the Salsa
Once the shrimp have cooled, you can slice them into bite-sized pieces or leave them whole if you prefer hearty bites. Add them to the avocado salsa mixture and toss gently to combine all the flavors together.
Step 9: Assemble the Salad
In a separate large bowl, spread out your mixed greens as the fresh, crisp base. Then spoon over the avocado salsa shrimp mixture and toss very gently to evenly distribute all the ingredients without bruising the greens.
Step 10: Serve or Chill
Serve your Avocado Salsa Shrimp Salad Recipe immediately for the freshest crunch and creaminess. Alternatively, chilling it for 15 to 20 minutes before serving gives it a refreshingly cool vibe perfect for warm days.
How to Serve Avocado Salsa Shrimp Salad Recipe
Garnishes
Sprinkle extra chopped cilantro or a few lime wedges on top to enhance freshness and add a pop of green. A few slices of jalapeño can add a zippy kick if you like things spicy.
Side Dishes
This salad pairs beautifully with crusty bread or warm tortillas, perfect for scooping up every delicious bite. For a heartier meal, serve alongside your favorite rice dish or a light soup.
Creative Ways to Present
Try serving this salad in avocado halves for an elegant appetizer or pack it into lettuce cups for a fun, handheld twist. It’s also wonderful as a topping for grilled fish or chicken to add a fresh flavor boost.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad in an airtight container in the refrigerator. For best texture, store the avocado salsa shrimp mixture separately from the greens to prevent wilting.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended as the avocado and greens will lose their texture and flavor after thawing.
Reheating
Since this is a chilled salad, reheating is not ideal. If the shrimp need warming, gently reheat them separately in a skillet before adding back into a freshly tossed salad without the greens.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them completely and pat dry before seasoning and cooking to ensure they sear nicely and don’t steam.
What can I substitute for cilantro if I don’t like it?
Fresh parsley or basil can be used as a milder alternative, though the flavor profile will change slightly. Both bring a lovely herbaceous note to the salad.
Is this salad suitable for meal prep?
Yes, prepare the shrimp and avocado salsa separately, storing greens separately to keep everything fresh. Combine just before eating for the best experience.
Can I add other vegetables to the salsa?
Definitely! Diced cucumber, corn, or bell peppers would all add wonderful crunch and color, making the salad even more vibrant.
How spicy is this Avocado Salsa Shrimp Salad Recipe?
The chili powder provides a mild warmth, but if you like it spicier, easily add some cayenne or fresh chopped chili to suit your taste.
Final Thoughts
I truly hope you enjoy making and savoring this Avocado Salsa Shrimp Salad Recipe as much as I do. It’s one of those dishes that feels fresh, vibrant, and effortlessly delicious every single time. Perfect for any season or occasion, this salad brings happiness to the table with every bite. Give it a try, and I promise it will become one of your favorites too!
Print
Avocado Salsa Shrimp Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 5m
- Total Time: 0h 20m
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
This vibrant Avocado Salsa Shrimp Salad combines perfectly seasoned pan-seared shrimp with a fresh, creamy avocado salsa and crisp mixed greens, creating a light yet satisfying meal. Flavored with lime juice, chili powder, and fresh cilantro, this salad is perfect for a quick, healthy lunch or dinner.
Ingredients
Avocado Salsa
- 2 avocados, peeled, pitted, and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 1 lime, juiced
Shrimp
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Salad Base
- 2 cups mixed greens
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat to prepare for cooking the shrimp.
- Heat the olive oil: Add the olive oil to the skillet and let it heat for about a minute to ensure even cooking.
- Season the shrimp: In a bowl, season the peeled and deveined shrimp with garlic powder, chili powder, cumin, salt, and black pepper, tossing to coat evenly.
- Cook the shrimp: Place the seasoned shrimp in the hot skillet and cook for 2 to 3 minutes on each side, or until they turn pink and are cooked through.
- Cool the shrimp: Remove the cooked shrimp from the skillet and set aside to cool slightly for easy handling.
- Prepare the avocado salsa: In a large bowl, combine the diced avocados, chopped red onion, chopped cilantro, and halved cherry tomatoes.
- Add lime juice: Pour the juice of one lime over the avocado mixture and gently toss to combine all ingredients thoroughly.
- Combine shrimp with salsa: Once the shrimp have cooled, either slice them into smaller pieces or leave whole, then add to the avocado mixture and toss gently to incorporate.
- Prepare the salad base: In a separate large bowl, place the mixed greens to serve as the base of the salad.
- Top the greens: Spoon the avocado salsa shrimp mixture over the mixed greens.
- Toss the salad: Gently toss everything together to distribute the ingredients evenly throughout the salad.
- Serve or chill: Serve the salad immediately for optimal freshness, or chill in the refrigerator for 15 to 20 minutes if a cooler, refreshing salad is preferred.
Notes
- For extra heat, add a pinch of cayenne pepper to the shrimp seasoning.
- Use fresh lime juice for the best flavor in the salsa.
- Can be served as a light main dish or as a side salad.
- Add chopped avocado last to prevent browning if preparing in advance.
- Ensure shrimp is cooked just until pink to avoid overcooking and maintain tenderness.
