This shrimp and avocado salad is fresh and light, perfect for a sunny day! The juicy shrimp pairs beautifully with creamy avocado and crunchy veggies for a tasty bite.
Honestly, it’s so colorful that it feels like a party on your plate! I love topping mine with a sprinkle of lime juice for that extra zing. Yum! 🍤🥑
Key Ingredients & Substitutions
Shrimp: Large shrimp work best in this salad. If you’re allergic to shrimp or need a change, grilled chicken, cooked quinoa, or even chickpeas can be great alternatives!
Avocado: Ripe avocados add creaminess. If they aren’t available, try using mango or even a dollop of Greek yogurt for a different texture.
Mixed Greens: Arugula and spinach are favorites, but any salad mix will do. Feel free to use kale, romaine, or even a blend of your choice.
Olive Oil: Good quality olive oil enhances flavor. For a lighter option, avocado oil is a great substitute. If you’re looking for a twist, try sesame oil for a unique flavor profile.
How Do You Cook Shrimp Perfectly?
Cooking shrimp sounds easy, but timing is everything! Overcooking can make them tough. Here’s how to perfect it:
- Start with a hot skillet to quickly sear the shrimp.
- Cook them for 2-3 minutes per side until they turn pink. You’ll know they’re done when they form a C shape and are no longer translucent.
- Remove from heat as soon as they’re done to prevent overcooking.
How to Make Shrimp And Avocado Salad
Ingredients You’ll Need:
Fresh Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 4 cups mixed greens (such as arugula or baby spinach)
- 2 cloves garlic, minced
Dressing Ingredients:
- 3 tbsp olive oil, divided
- 1 tbsp lime juice (plus extra for garnish)
- 1/2 tsp crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious shrimp and avocado salad will take about 20 minutes in total. You’ll spend about 10 minutes prepping the ingredients, and 10 minutes cooking the shrimp and assembling the salad. Quick and easy!
Step-by-Step Instructions:
1. Marinate the Shrimp:
Start by placing the shrimp in a medium bowl. Add 1 tablespoon of olive oil, minced garlic, crushed red pepper flakes, salt, and freshly ground black pepper. Toss everything together so the shrimp are well coated and let them marinate for about 10 minutes while you prepare the other ingredients.
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook them for 2-3 minutes on each side, or until they turn pink and are cooked through (they’ll form a C shape when done). Remove from heat and set aside to cool slightly.
3. Prepare the Salad Base:
In a large salad bowl, add the mixed greens as the base of your salad. Next, take the ripe avocados and either dice or slice them, depending on your preference. Gently add the avocado pieces to the greens.
4. Combine the Salad:
Now it’s time to add the cooked shrimp on top of the greens and avocados. They should be slightly warm and add a nice contrast to the cool veggies.
5. Make the Dressing:
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lime juice, a pinch of salt, and freshly cracked pepper to create a simple dressing. Adjust seasoning to your taste.
6. Dress the Salad:
Drizzle the dressing evenly over the salad and gently toss to combine all the ingredients thoroughly without mashing the avocado.
7. Final Touches:
Garnish your salad with chopped cilantro or parsley and, if you love a kick, a sprinkle of extra crushed red pepper flakes! This will add a nice dash of color and flavor.
8. Serve and Enjoy:
Serve the salad immediately while the shrimp are still warm. Enjoy the vibrant flavors of fresh shrimp, creamy avocado, and zesty dressing!
Can I Use Frozen Shrimp for This Salad?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. To thaw quickly, place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes.
How to Store Leftover Salad?
If you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep in mind that the avocado may brown and the greens may wilt, so it’s best to eat the salad fresh if possible.
What Can I Substitute for Avocado?
If you’re not a fan of avocado or don’t have any on hand, consider using diced mango or cucumber for a refreshing twist. Greek yogurt can also add a creamy texture as a substitute.
Can I Make This Salad Ahead of Time?
While it’s best served fresh, you can prepare the shrimp and dressing in advance. Keep the cooked shrimp and dressing separate from the salad base until you’re ready to serve to maintain the freshness of the greens and avocados.
