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MealLunchSaladsPescatarianPan FryStove TopSummerWeeknightDate NightUnder 30 MinutesEasyHealthyGluten-FreeDairy-FreeSeafoodMexican

Shrimp and Avocado Salad

featured in 11 Satisfying Salads For Avocado Lovers

Simple, fresh, and filling, shrimp and avocado turn this salad into a meal. Serve with crunchy tortilla chips for scooping!

95% would make again

Under 30 minutes

Shrimp and Avocado Salad

Under 30 minutes

Ingredients

for 2 servings

  • 1 lb jumbo shrimp (455 g)
  • 3 limes
  • salt, to taste
  • pepper, to taste
  • 1 head romaine lettuce, chopped
  • ½ cup cherry tomatoes (100 g), or grape tomatoes, halved
  • ⅓ cup fresh cilantro leaves (15 g), roughly chopped
  • 2 avocados, chopped
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon chili powder
  • 1 bag blue corn tortilla chips

Preparation

  1. In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
  2. Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
  3. Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
  4. In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
  5. Toss salad with dressing. Add Shrimp and toss.
  6. Add tortilla chips to the sides of the bowls.
  7. Enjoy!
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