Mexican Shrimp Avocado Salad

Mexican Shrimp Avocado Salad

Ingredients

Shrimp

• 1 lb shrimp, peeled & deveined (medium or large)

• 1 Tbsp olive oil

• ½ tsp chili powder

• ½ tsp paprika

• ½ tsp cumin

• ½ tsp garlic powder

• Salt & black pepper

• Juice of ½ lime

Salad

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved

• ½ cup cucumber, diced (optional but refreshing)

• ¼ cup red onion, thinly sliced

• ¼ cup fresh cilantro, chopped

• 1 small jalapeño, finely minced (optional)

Dressing

• 3 Tbsp fresh lime juice

• 2 Tbsp olive oil

• ½ tsp honey or agave

• Salt & pepper to taste

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Instructions

1. Season shrimp with oil, spices, salt, pepper, and lime juice.

2. Cook shrimp in a hot skillet over medium-high, 1–2 minutes per side, until pink and opaque. Set aside to cool slightly.

3. Make dressing: Whisk lime juice, olive oil, honey, salt, and pepper.

4. Assemble salad: In a large bowl, gently combine avocados, tomatoes, cucumber, onion, cilantro, and jalapeño.

5. Add shrimp, drizzle dressing, and toss carefully.

6. Taste & adjust—more lime, salt, or heat if needed.

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Serving Ideas

• Eat as-is with tortilla chips 🥰

• Spoon into lettuce cups

• Use as a taco or tostada topping

• Serve chilled on hot days (elite move)

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Pro Tips

• Let shrimp cool before mixing so avocados stay intact.

• Add avocado last if making slightly ahead.

• A splash of Clamato or orange juice gives it a coastal Mexican vibe.

Want a spicier aguachile-style version, a creamy cilantro-lime twist, or a make-ahead party bowl?