Shrimp Avocado Salad
Plump pan-seared shrimp paired with creamy avocado, cherry tomatoes, cucumber, and a bright lime-cilantro vinaigrette. Light, fresh, and ready in under 25 minutes.
Ingredients
- 1.5 lbs large shrimp, peeled, deveined
- 2 tbsp olive oil
- 2 cloves garlic cloves, minced
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 2 ripe avocado, diced
- 2 cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp honey
Instructions
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1
Pat 1.5 lbs peeled, deveined large shrimp dry and season with 1/2 tsp chili powder and 1/2 tsp kosher salt.
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2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cloves minced garlic cloves and cook for 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes per side until pink and cooked through to an internal temperature of 145°F (63°C). Remove from heat and let cool slightly.
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3
In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, and 1 tsp honey to make the vinaigrette.
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4
In a large serving bowl, combine 2 diced ripe avocado, 2 cups halved cherry tomatoes, 1 diced English cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro.
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5
Add the cooked shrimp to the bowl, drizzle with the vinaigrette, and gently toss to combine. Serve immediately.