Zesty Shrimp Avocado Salad

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat and add minced garlic, cooking for about 30 seconds until fragrant.

Step 2: Add shrimp to the skillet and season with cumin, paprika, cayenne pepper, salt, and black pepper.

Step 3: Cook shrimp for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from heat and let cool slightly.

Step 4: In a large glass bowl, combine diced avocados, bell pepper, and sliced red onion.

Step 5: Add the cooked shrimp to the bowl with the vegetables.

Step 6: Drizzle with fresh lime juice and toss gently to combine all ingredients.

Step 7: Top with fresh cilantro and adjust seasoning with salt and pepper as needed. Serve immediately and enjoy.

Storage and Reheating Tips

Store this salad in an airtight glass container in the refrigerator for up to 2 days. For best results, keep the avocado separate and add it just before serving to prevent browning.

The shrimp and vegetables can be prepared a day ahead, making this an excellent meal prep option. Simply combine everything fresh when you’re ready to eat.

This salad is best served cold and does not require reheating. If you prefer it chilled, refrigerate for at least 30 minutes before serving.