Name: Lime Shrimp and Avocado Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 lb cooked and peeled shrimp (large or jumbo size); ¼ c red onion (chopped); 2 limes (juice of); 1 tsp olive oil; ¼ tsp salt; Pepper to taste; 2 Roma (plum tomatoes, diced); 1 avocado (diced); 1 jalapeno (diced (seeds removed)); 1 TB cilantro (chopped)

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No need to cook for this salad

Sometimes the mood for shrimp hits, but not the mood for making it. This recipe from skinnytaste.com 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.

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.

Ingredients for lime shrimp and avocado salad

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. 😀

This Lime Shrimp and Avocado Salad is delicious!

I sometimes eat this as-is, but also like it on a bed of mixed greens to make a filling, healthy and visually scrumptious meal.

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5 from 1 vote