Description
A vibrant, protein-packed salad combining succulent shrimp, creamy avocados, and a zesty lime-herb dressing. This light yet satisfying dish is perfect for summer feasts or quick lunches, balancing textures and flavors with a hint of heat from jalapeño.
Ingredients
12 oz cooked shrimp, peeled and deveined
2 medium avocados, diced
1 stalk celery, chopped
1/4 cup red onion, finely chopped
1 jalapeño, seeded and minced (optional)
2 tbsp mayonnaise
1 tbsp Greek yogurt (optional)
1 tbsp lime juice
1 tsp lime zest
1 tbsp chopped cilantro or parsley
1/2 tsp salt
1/4 tsp black pepper
Instructions
If using raw shrimp, blanch in boiling water for 2-3 minutes until pink, then chill thoroughly
In a large bowl, combine cooked shrimp, diced avocado, celery, red onion, and jalapeño
In a small bowl, whisk mayonnaise (or mayo + yogurt), lime juice, lime zest, cilantro/parsley, salt, and pepper
Pour dressing over salad, gently toss to combine
Refrigerate for 20-30 minutes to chill and blend flavors
Adjust seasoning before serving
Notes
Avocados brown quickly—prepare just before serving or add lemon/lime juice as a barrier
Store in airtight containers for up to 3 days in fridge
For meal prep, keep dressing separate until ready to serve
Substitute tomatillo-based hot sauce for sriracha if desired
- Prep Time: 20
- Cook Time: 5
- Category: Dinner
- Method: Chilling
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg