Ingredients
- Cooked Shrimp: 1 pound, peeled and deveined. Use pre-cooked shrimp to save time, or quickly poach or steam your own. Smaller shrimp are ideal for salads, but larger ones can be chopped.
- Ripe Avocados: 2 large, perfectly ripe. Avocados should yield slightly to gentle pressure. Too firm and they’ll be hard to mash; too soft and they’ll be mushy.
- Red Onion: 1/4 cup, finely diced. Red onion adds a sharp, slightly pungent flavor. You can substitute with shallots or green onions for a milder taste.
- Fresh Cilantro: 1/4 cup, chopped. Cilantro brings a bright, citrusy herbaceousness. If you dislike cilantro, fresh parsley or dill can be used as alternatives.
- Lime Juice: 2 tablespoons, freshly squeezed. Fresh lime juice is essential for its acidity and zesty flavor. Lemon juice can be used as a substitute in a pinch.
- Olive Oil: 2 tablespoons, extra virgin. Olive oil adds richness and helps emulsify the dressing. Choose a good quality extra virgin olive oil for the best flavor.
- Jalapeño (Optional): 1 small, finely minced (seeds removed for less heat). Jalapeño adds a touch of heat and spice. Adjust the amount to your spice preference or omit entirely for a milder salad.
- Salt: To taste. Enhances all the flavors and balances the acidity.
- Black Pepper: Freshly ground, to taste. Adds a subtle peppery note and depth of flavor.
- Optional additions: Cherry tomatoes (halved), cucumber (diced), corn kernels, bell peppers (diced) for extra texture and flavor.
Instructions
- Prepare the Shrimp: If using frozen cooked shrimp, thaw it according to package instructions. Pat the shrimp dry with paper towels to remove excess moisture. If using larger shrimp, you might want to roughly chop them into bite-sized pieces.
- Dice the Vegetables: Finely dice the red onion and chop the fresh cilantro. If using jalapeño, mince it finely, removing the seeds and membranes for less heat if desired. Prepare any other optional vegetables you are including, such as halving cherry tomatoes or dicing cucumber.
- Prepare the Avocado: Halve the avocados, remove the pits, and scoop out the flesh into a medium-sized bowl. Gently mash the avocado with a fork. You want some texture remaining; avoid making it completely smooth like guacamole.
- Combine Ingredients: Add the cooked shrimp, diced red onion, chopped cilantro (and jalapeño, if using) to the bowl with the mashed avocado.
- Make the Dressing: In a small bowl, whisk together the fresh lime juice and olive oil. Season with salt and freshly ground black pepper to taste. Adjust the amount of lime juice and olive oil to your preference; some may prefer a more acidic or oilier dressing.
- Dress the Salad: Pour the lime juice and olive oil dressing over the shrimp and avocado mixture. Gently toss everything together until the shrimp and vegetables are evenly coated with the dressing. Be careful not to overmix, as you want to keep some texture in the avocado.
- Taste and Adjust: Taste the salad and adjust the seasoning as needed. You may want to add more lime juice for extra zing, more salt or pepper for flavor, or a touch more olive oil for richness.
- Chill (Optional but Recommended): For the best flavor, cover the salad and refrigerate for at least 15-20 minutes before serving. Chilling allows the flavors to meld together and the salad to become even more refreshing. This step is especially nice if you are preparing the salad ahead of time.
- Serve: Serve the Quick Cold Shrimp & Avocado Salad immediately or within a few hours for the best texture and flavor. Avocado can oxidize and turn slightly brown if left out for too long, so it’s best to enjoy it relatively soon after preparation.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 35g