Shrimp and Avocado Salad
Shrimp and Avocado Salad combines tender shrimp, creamy avocado, tomatoes, lime juice, and cilantro in a refreshing no-cook recipe.Ready in just 15 minutes.Perfect for lunch, dinner, or summer entertaining.
Ingredients
- ¼ cup red onion finely chopped
- Juice of 2 fresh limes
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 pound jumbo cooked shrimp peeled and chopped
- 1 medium tomato diced
- 1 medium Hass avocado diced
- 1 jalapeño seeds removed and finely diced
- 1 tablespoon fresh cilantro chopped
Instructions
- In a small bowl, combine the chopped red onion, fresh lime juice, olive oil, kosher salt, and black pepper.
- Let the mixture sit for at least 5 minutes to soften the onion and develop the dressing.
- In a large mixing bowl, combine the cooked chopped shrimp, diced tomato, diced avocado, and finely chopped jalapeño.
- Pour the lime dressing over the salad ingredients.
- Add the chopped fresh cilantro.
- Gently toss everything together until evenly coated, being careful not to mash the avocado.
- Taste and adjust the seasoning with additional salt, pepper, or lime juice if desired.
- Serve the Shrimp and Avocado Salad immediately or chill for 15 minutes before serving for even more flavor.
Notes
- Fresh shrimp or frozen cooked shrimp both work well.
- Add extra jalapeño for additional heat.
- A drizzle of hot sauce adds a spicy kick.
- Enjoy with tortilla chips, lettuce wraps, or toasted bread.