Description
Zesty shrimp avocado salad delivers coastal Mexican flavors in one refreshing bowl. Crisp citrus notes and creamy avocado blend perfectly, inviting you to savor summer’s most delightful seafood experience.
Ingredients
Scale
Main Protein:
- 1 pound shrimp, peeled and deveined (454 grams)
Fresh Produce:
- 2 ripe avocados, diced
- ½ cup chopped fresh cilantro (118 milliliters)
Dressing Ingredients:
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- 3 tablespoons (45 milliliters) lime juice
- 1 teaspoon (5 milliliters) cumin
- ½ teaspoon (2.5 milliliters) salt
- ½ teaspoon (2.5 milliliters) fresh cracked pepper
Instructions
- Fill a large pot with water and bring to a rolling boil, then reduce heat to medium-low, creating a gentle simmer for steaming.
- Position a steamer insert or fine mesh strainer above the simmering water, ensuring it doesn’t touch the water surface.
- Carefully place raw shrimp into the steamer, cover with a tight-fitting lid, and steam for 4 to 6 minutes until shrimp curl and transform to a vibrant pink color, indicating they are perfectly cooked.
- Transfer steamed shrimp to a plate and allow them to cool completely at room temperature, which prevents overcooking and maintains tender texture.
- In a spacious mixing bowl, combine extra virgin olive oil, freshly squeezed lime juice, ground cumin, kosher salt, and cracked black pepper.
- Whisk the ingredients vigorously to create a smooth, well-integrated dressing that emulsifies the flavors.
- Add the cooled shrimp, finely shredded crisp lettuce, and thinly sliced red onions to the prepared dressing.
- Gently fold the ingredients together, ensuring an even coating of the zesty dressing without breaking the delicate shrimp.
- Artfully arrange ripe avocado slices around the salad’s perimeter for an elegant presentation.
- Sprinkle freshly chopped cilantro leaves over the top as a vibrant, aromatic garnish.
- Serve immediately at room temperature or chill for 15-20 minutes to enhance the refreshing qualities of this light, summery dish.
Notes
- Perfectly steamed shrimp creates the tender, juicy foundation of this light and zesty salad.
- Lime juice and cumin in the dressing provide a bright, tangy flavor that complements the seafood and fresh vegetables.
- Choose ripe avocados that yield slightly to gentle pressure for the creamiest texture and richest taste.
- Steam shrimp just until they curl and turn pink to prevent overcooking and maintain their delicate texture.
- Red onions add a sharp, crisp bite that balances the creamy avocado and sweet shrimp beautifully.
- Chill the salad before serving for an extra refreshing summer meal that’s both nutritious and satisfying.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 285 kcal
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 125 mg