Mexican Shrimp Avocado Salad

Here’s a vibrant and refreshing recipe for a Mexican Shrimp Avocado Salad — packed with bold flavors, juicy shrimp, creamy avocado, and a zesty lime dressing. It’s light, healthy, and perfect for a quick lunch or summer dinner.

🥑 Mexican Shrimp Avocado Salad

📝 Ingredients (Serves 2–4):

For the Salad:

• 1 lb (450g) shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• Salt and pepper, to taste

• 1 large avocado, diced

• 1 cup cherry tomatoes, halved

• 1/2 small red onion, thinly sliced

• 1/2 cup corn kernels (fresh, canned, or grilled)

• 1/4 cup chopped fresh cilantro

• 1 small cucumber, diced (optional)

• 1 jalapeño, finely chopped (optional, for heat)

• Mixed greens or romaine lettuce (optional base)

🍋 Lime Dressing:

• 3 tbsp fresh lime juice

• 2 tbsp olive oil

• 1 tsp honey or agave (optional)

• 1 garlic clove, finely minced

• Salt and pepper, to taste

👩‍🍳 Instructions:

1. Cook the Shrimp:

1. In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper.

2. Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side, or until pink and cooked through. Set aside to cool slightly.

2. Make the Dressing:

• Whisk together lime juice, olive oil, honey, garlic, salt, and pepper in a small bowl or shake in a jar.

3. Assemble the Salad:

1. In a large bowl, combine avocado, tomatoes, red onion, corn, cucumber, jalapeño (if using), and cilantro.

2. Add the slightly cooled shrimp.

3. Drizzle with lime dressing and toss gently to combine.

4. Serve over greens if desired.

🥗 Serving Tips:

• Serve with tortilla chips or toasted corn tortillas for extra crunch.

• Add black beans or cooked quinoa for a heartier meal.

• Pairs well with a cold cerveza or agua fresca!