Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For the Salad:
- 2 large ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, diced
- 1 medium cucumber, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, minced (optional)
- 4 cups mixed greens or romaine
Instructions
- Season the shrimp: Pat shrimp dry and toss with garlic powder, paprika, cumin, salt, pepper, and cayenne. Let sit 5 minutes.
- Cook the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and opaque. Remove and let cool.
- Make the dressing: Whisk together lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Set aside.
- Prepare the vegetables: Combine diced avocados, cherry tomatoes, red onion, cucumber, cilantro, and jalapeño in a large bowl.
- Assemble the salad: Add cooled shrimp to the vegetable mixture. Drizzle with lime dressing and gently toss to combine.
- Serve: Arrange greens on plates or a platter, top with the shrimp and avocado mixture, and garnish with lime wedges and extra cilantro. Serve immediately.
Notes
- For meal prep, store shrimp, vegetables, and dressing separately for up to 2 days. Assemble just before serving.
- Don’t overcook the shrimp—they should form a loose “C” shape, not a tight “O.”
- Choose ripe but firm avocados that yield to gentle pressure.
- The dressing can be made spicier by adding more cayenne or jalapeño.
- Leftover assembled salad keeps refrigerated for up to 24 hours but is best fresh.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Sautéing, Tossing
- Cuisine: Mexican-Inspired, American
- Diet: Low Salt