Zesty Shrimp Avocado Lime Salad

Instructions

Step 1: Season the shrimp with cumin, paprika, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat and cook the shrimp in olive oil for 2 to 3 minutes per side until pink and cooked through. Remove from heat and let cool slightly.

Step 2: Dice the bell peppers, tomatoes, red onion, and avocados into bite-sized pieces. Transfer to a large bowl.

Step 3: Once the shrimp has cooled, add it to the bowl with the vegetables and avocado.

Step 4: Squeeze the lime juice over the salad and toss gently to combine without breaking the avocado pieces.

Step 5: Sprinkle fresh cilantro over the top and adjust seasoning with salt and pepper as needed.

Step 6: Serve immediately with lime wedges and enjoy chilled or at room temperature.

Storage and Reheating Tips

Store this salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the vegetables from becoming soggy. Avoid storing the avocado with the other ingredients, as it browns quickly. Add the avocado just before serving for the best texture and appearance.

This salad is best enjoyed fresh and chilled, so reheat gently if needed rather than microwaving. If you need to prepare it ahead, cook the shrimp, chop the vegetables, and store them separately, then assemble shortly before serving.