Zesty Shrimp Avocado Salad

Instructions

Step 1: Season the shrimp with salt, pepper, garlic powder, cumin, and chili powder in a medium bowl.

Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Transfer to a plate to cool slightly.

Step 3: Chop the cooled shrimp into bite-sized pieces and transfer to a large mixing bowl.

Step 4: Add the diced avocados, red bell pepper, yellow bell pepper, and red onion to the bowl with the shrimp.

Step 5: In a small bowl, whisk together the lime juice, olive oil, and a pinch of salt and pepper to create the dressing.

Step 6: Pour the dressing over the salad and gently toss until all ingredients are evenly coated.

Step 7: Add the fresh cilantro and give the salad one final gentle toss to combine.

Step 8: Serve immediately in a white bowl with lime wedges on the side for extra brightness.

Storage and Reheating Tips

This salad is best enjoyed fresh, but you can prepare the components ahead of time. Store the cooked shrimp separately from the vegetables and avocado in airtight containers in the refrigerator for up to 2 days.

Combine everything just before serving to prevent the avocado from browning and the salad from becoming soggy. If you must store the assembled salad, keep it in the refrigerator for no more than 2 hours.

This dish is served chilled and doesn’t require reheating. Simply toss everything together and serve as is, or drizzle with additional lime juice for extra freshness.