This Mexican Shrimp Avocado Salad is a vibrant, refreshing dish packed with bold flavors and nutritious ingredients. Juicy shrimp, creamy avocado, crisp vegetables, and a zesty lime dressing come together to create a perfect balance of textures and tastes. Whether you’re looking for a light lunch, a healthy dinner, or a flavorful side dish, this salad is a fantastic choice. It’s easy to prepare, requires minimal cooking, and is bursting with fresh, Mexican-inspired flavors.
Ingredients
For the Salad:
- 1 lb shrimp, peeled and deveined
- 2 medium avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 small red onion, thinly sliced
- 1 cup corn kernels, grilled or canned (drained)
- ½ cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 garlic clove, minced
- ½ teaspoon cumin
- Salt and black pepper, to taste
Instructions
Step 1: Prepare the Shrimp
If using raw shrimp, sauté them in a skillet with a drizzle of olive oil until pink and cooked through, about 2-3 minutes per side. Allow them to cool before adding them to the salad.
Step 2: Chop the Vegetables
Dice the avocados, tomatoes, cucumber, and red onion. If using grilled corn, shave it off the cob. Otherwise, drain canned corn.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, lime juice, lime zest, minced garlic, cumin, salt, and black pepper. Adjust the seasoning to taste.
Step 4: Assemble the Salad
In a large mixing bowl, combine the shrimp, avocado, cherry tomatoes, cucumber, red onion, corn, cilantro, and jalapeño (if using). Drizzle the lime dressing over the salad and toss gently to combine.
Step 5: Serve and Enjoy
Transfer the salad to a serving dish or individual plates. Garnish with extra cilantro or a wedge of lime for a fresh touch.
Serving and Storage Tips
Serving Suggestions
- Pair with tortilla chips or crusty bread for added texture.
- Serve alongside grilled chicken or fish for a heartier meal.
- Add a sprinkle of cotija cheese or queso fresco for extra flavor.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Best enjoyed fresh, but if needed, gently warm shrimp separately before adding to the salad.
- Freezing: Not recommended, as avocado loses its texture when frozen.
Final Thoughts
This Mexican Shrimp Avocado Salad is a perfect blend of freshness, flavor, and nutrition. Whether you’re making it for a quick meal or a special occasion, it’s sure to impress with its vibrant colors and delicious taste.
Would you like variations or additional seasoning ideas? 😊