Zesty Lime Shrimp and Avocado Salad

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Zesty Lime Shrimp and Avocado Salad 🥑🍤

Introduction

Light, refreshing, and bursting with flavor, this Zesty Lime Shrimp and Avocado Salad is the ultimate warm-weather dish. Juicy shrimp, creamy avocado, and crisp vegetables are tossed in a tangy lime dressing that’s both zesty and satisfying. Perfect as a quick lunch, healthy dinner, or party appetizer, this salad delivers restaurant-quality flavor in minutes.

Whether you’re following a low-carb, keto, or simply fresh-eating lifestyle, this shrimp salad fits right in. It’s high in protein, packed with healthy fats, and naturally gluten-free.

Why You’ll Love This Recipe

  • Quick & Easy – Ready in just 15 minutes.
  • Healthy & Nutritious – Packed with lean protein, avocado, and fresh veggies.
  • Versatile – Serve as a salad, appetizer, or taco filling.
  • Refreshing Flavor – The lime dressing makes it bright and tangy.

Ingredients

  • 1 pound cooked, peeled, and chopped jumbo shrimp
  • ¼ cup red onion, chopped
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 teaspoon extra-virgin olive oil
  • Juice of 1 lime
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon cilantro, chopped
  • 1 jalapeño, finely diced and de-seeded

Step-by-Step Instructions

1. Prepare the Dressing

In a large mixing bowl, combine red onion, lime juice, olive oil, salt, and black pepper.
Let sit for 5 minutes to slightly pickle the onion and infuse the dressing.

2. Assemble the Salad

In a separate bowl, toss shrimp with avocado, jalapeño, and diced tomato.

3. Combine Everything

Add the shrimp and veggie mix to the lime dressing.
Sprinkle cilantro on top and gently toss to coat without mashing the avocado.

4. Adjust Seasoning

Taste and add more salt or pepper as needed.

5. Serve and Enjoy

Serve immediately as a standalone salad, refreshing appetizer, or taco/lettuce wrap filling.

Expert Tips & Variations

  • Add More Veggies – Toss in cucumber, bell pepper, or corn for extra crunch.
  • Make it Creamier – Add a spoonful of Greek yogurt to the dressing.
  • Turn it into Tacos – Serve inside corn tortillas with shredded lettuce.
  • Spice It Up – Leave some jalapeño seeds for extra heat.
  • Meal Prep – Prep the dressing and shrimp ahead of time, but dice the avocado just before serving.

Important Notes

  • Use ripe but firm avocados to avoid mushiness.
  • If making ahead, keep avocado separate until ready to serve.
  • Fresh lime juice is a must—skip the bottled version for the best flavor.

Nutritional Information (per serving, serves 4)

  • Calories: ~210
  • Protein: 23g
  • Fat: 11g
  • Carbs: 8g
  • Fiber: 3g

Frequently Asked Questions (FAQ)

Q1: Can I use frozen shrimp?
Yes! Just thaw, peel, and cook them before adding to the salad.

Q2: How long does this salad last?
It’s best enjoyed fresh, but leftovers can be refrigerated for up to 1 day. Add avocado just before serving.

Q3: Can I substitute the shrimp?
Absolutely. Try grilled chicken, crab, or even tofu for a vegetarian option.

Q4: What goes well with this salad?
Pair it with tortilla chips, tacos, or serve as a light side dish with grilled meats.

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