No need to cook for this salad
Sometimes the mood for shrimp hits, but not the mood for making it. This recipe satisfies both those needs by using pre-cooked shrimp to throw together a wonderful and healthy Lime Shrimp and Avocado Salad.
The tastes of this salad remind me of ceviche, which is essentially raw fish cured in citrus juices. Ceviche is delicious, but sometimes the mental image of raw fish might spoil it for some. In this salad, the shrimp is already cooked, which makes it a perfect compromise. It takes very little time to assemble. And in the case of a rare leftover portion it is still good the next day, but probably no longer. The limiting ingredient is, of course avocado, which browns quickly when cut. This salad has enough lime juice to delay that some, but perhaps for only a day.
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Ingredients Needed
- Avocado
- Shrimp
- Tomato
- Jalapeno
- Red onion
- Limes (for juice)
- Olive oil
- Salt + pepper
- Cilantro
How to make Lime Shrimp and Avocado Salad
The longest "step" for this salad is to marinate the onion in lime juice, olive oil, and seasonings for 5 minutes, to mellow out the onion a little.
While the onion marinates, chop the other ingredients and then toss it all together!
Note: I buy large shrimp and chop them into thirds. That way I get bite-sized pieces of shrimp that still seem "meaty" to me. If you're not picky about such things, medium shrimp would work also. 😀
Serving and Storage of this Avocado Shrimp Salad
This simple salad is low-carb and so delicious! I sometimes eat this as-is, but also like it on a bed of shredded lettuce or mixed greens to make a filling, healthy and visually scrumptious meal, especially in summertime.
Place any leftovers in an airtight container in hte refrigerator. As noted above, its still good the next day but probably no longer. That avocado is going to get brown after that!
📖 Recipe
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Lime Shrimp and Avocado Salad
Ingredients
- 1 lb cooked and peeled shrimp large or jumbo size
- ¼ c red onion chopped
- 2 limes juice of
- 1 teaspoon olive oil
- ¼ teaspoon salt
- Pepper to taste
- 2 Roma plum tomatoes, diced
- 1 avocado diced
- 1 jalapeno diced (seeds removed)
- 1 TB cilantro chopped
Instructions
- Combine the onion, lime juice, olive oil, salt and pepper in a small bowl. Let marinate for 5 minutes to mellow the onion flavor.¼ c red onion, 2 limes, 1 teaspoon olive oil, ¼ teaspoon salt, Pepper to taste
- Chop the shrimp into bite-sized pieces (I prefer chopping each shrimp into thirds).1 lb cooked and peeled shrimp
- In a large bowl, combine the shrimp, avocado, tomato and jalapeno.2 Roma, 1 avocado, 1 jalapeno
- Add onion mixture to bowl as well as chopped fresh cilantro. Gently toss all ingredients together.1 TB cilantro
- Adjust salt and pepper as desired.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
More summer ideas
If you like the tastes in this salad, you will also enjoy Corn Tomato Avocado Salad - it's summer in a bowl!
If you like ceviche as much as I do, you will simply LOVE this Pomelo Ceviche Salad.
Are you a shrimp lover? Try Chili Lime Shrimp and Grilled Margarita Shrimp - so good!
Texasgirl
Sounds yummy and I will have to make soon!!
Sula
It's really great!