🇲🇽 Mexican Shrimp Avocado Salad
Servings
4 (main salad) or 6 (side)
Total Time
25 minutes
🛒 Ingredients
Shrimp
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1 lb (450 g) large shrimp, peeled & deveined
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1 tbsp olive oil
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1 tsp chili powder
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½ tsp ground cumin
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½ tsp smoked paprika
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¼ tsp garlic powder
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Salt & black pepper, to taste
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Optional: pinch of cayenne or chipotle powder
Salad
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2 ripe avocados, diced
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1 cup cherry tomatoes, halved
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½ cup cucumber or jicama, diced
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¼ cup red onion, finely sliced
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¼ cup fresh cilantro, chopped
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1 jalapeño, finely minced (optional)
Dressing
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Zest of 1 lime
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Juice of 2 limes
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2 tbsp olive oil
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1 tbsp honey or agave
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½ tsp salt
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¼ tsp black pepper
👩🍳 Instructions
1. Cook the Shrimp
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Toss shrimp with olive oil, spices, salt, and pepper.
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Heat a skillet over medium-high heat.
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Cook shrimp 2–3 minutes per side until pink and lightly charred.
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Remove and let cool slightly.
2. Make the Dressing
Whisk lime zest, lime juice, olive oil, honey, salt, and pepper.
3. Assemble the Salad
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In a large bowl, gently combine avocados, tomatoes, cucumber/jicama, onion, cilantro, and jalapeño.
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Add shrimp and drizzle with dressing.
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Toss gently to avoid smashing the avocado.
4. Taste & Finish
Adjust salt, lime, or heat. Serve immediately.
🌮 Optional Toppings & Add-Ons
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Cotija or queso fresco
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Roasted corn or grilled corn kernels
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Black beans or chickpeas
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Tortilla strips or crushed tortilla chips
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Extra squeeze of lime right before serving
❓ Q & A
Q: Can I make this ahead?
A: Prep everything except avocado up to 24 hours ahead. Add avocado and dressing just before serving.
Q: What’s the best shrimp size?
A: Large or jumbo shrimp (16–20 count) hold up best and stay juicy.
Q: Can I grill the shrimp instead?
A: Absolutely.
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Skewer shrimp
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Grill over medium-high heat 2 minutes per side
Q: How spicy is it?
A: Mild as written. Add chipotle powder, extra jalapeño, or hot sauce if you want heat.
Q: How do I keep avocado from browning?
A: Lime juice helps. If storing briefly, press plastic wrap directly onto the salad surface.
Q: Is this keto / low-carb?
A: Yes! Just skip honey or replace with a sugar-free sweetener.
Q: What can I serve this with?
A:
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As-is for lunch
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Stuffed into tacos or lettuce cups
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Over rice or quinoa
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With tortilla chips like a chunky shrimp guacamole.