Introduction:

When the heat is on, nothing beats a refreshing and protein-packed dish like Summer Shrimp and Avocado Salad. This vibrant salad is the perfect combination of cool, creamy avocado, succulent shrimp, and crisp vegetables, all tossed in a zesty citrus dressing. It’s a light yet filling meal that’s ideal for lunch, dinner, or even meal prep during warmer months. The healthy fats from the avocado, combined with the lean protein from shrimp, make this salad not just delicious, but also incredibly nutritious. Each bite delivers a burst of flavor and texture, with the tang of lime juice balancing the richness of the avocado. Whether you’re by the pool, having a picnic, or just want a no-fuss, no-cook meal, this salad is sure to hit the spot. Plus, it’s gluten-free, low-carb, and takes just minutes to make.

How to Make Delicious Summer Shrimp and Avocado Salad:

Cook Time:

15 minutes (includes prep and cooking)

Nutritious details:

• Calories per serving: ~320
• Protein: ~28g
• Carbs: ~9g
• Fat: ~20g
• Rich in: Omega-3s, Fiber, Vitamin E, Potassium

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ¼ cup cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ tsp cumin
• Salt and pepper to taste

Detailed Instructions:

1. In a skillet over medium heat, warm the olive oil and sauté the garlic for 30 seconds.
2. Add the shrimp and season with cumin, salt, and pepper. Cook for 2–3 minutes per side until pink and opaque. Set aside to cool.
3. In a large bowl, combine the avocados, cherry tomatoes, red onion, and cilantro.
4. Add the cooled shrimp to the bowl.
5. Squeeze the lime juice over everything and gently toss to coat.
6. Taste and adjust seasoning with additional salt or pepper as needed.
7. Serve immediately, or chill in the fridge for 10 minutes before serving.

Expert Tips:

• Use pre-cooked shrimp to save time—just thaw and toss.
• For extra crunch, add chopped cucumbers or romaine lettuce.
• Don’t overmix the salad—avocados should stay chunky, not mushy.
• Add a dash of hot sauce or red pepper flakes if you like heat.
• This dish is best served fresh, but can be stored for up to 24 hours in the fridge.

Conclusion:

Summer Shrimp and Avocado Salad is the ultimate go-to when you want something light, nutritious, and bursting with fresh flavor. With minimal ingredients and maximum taste, this salad is perfect for busy weekdays, healthy lunches, or al fresco dining. It’s a feel-good meal that’s as satisfying as it is simple, making it a must-have in your summer recipe collection.