Shrimp Avocado Salad
Tender, quickly cooked shrimp tossed with creamy avocado, fresh greens, and a bright lime dressing. Ready in 15 minutes—perfect for a light lunch or dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 cups mixed salad greens (lettuce, arugula, or spinach)
- 1 whole avocado, ripe
- 1 whole lime
- 3 tablespoons olive oil
- 1 to taste salt and pepper
Instructions
- 1
Place a 10-inch skillet over medium-high heat and let it sit for 1 minute until it feels warm when you hold your hand 2 inches above it.
- 2
Pour 1 tablespoon of olive oil into the hot skillet, tilting to coat the bottom evenly. Oil will shimmer and move quickly across the surface.
- 3
Add the shrimp in a single layer and sprinkle with salt and pepper. Do not stir—let sit for 90 seconds until the bottom looks opaque pink.
- 4
Flip each shrimp over with a fork and cook for another 60 seconds until the entire shrimp is uniformly pink and opaque throughout.
- 5
Transfer the cooked shrimp to a clean plate and let cool for 2 minutes.
- 6
Cut the avocado in half lengthwise around the pit, twist the halves apart, and remove the pit with a spoon. Scoop the flesh into a small bowl.
- 7
Cut the lime in half and squeeze the juice from both halves into the bowl with the avocado, about 1.5 tablespoons of juice.
- 8
Mash the avocado with a fork into the lime juice until slightly chunky and combined, then stir in the remaining 2 tablespoons of olive oil and a pinch of salt.
- 9
Divide the mixed greens evenly between two serving bowls or plates, creating a bed about 2 inches tall.
- 10
Arrange half of the cooked shrimp on top of the greens in each bowl, placing them in a single layer.
- 11
Spoon half of the mashed avocado mixture over the shrimp and greens in each bowl, drizzling any remaining avocado dressing over the top.
Tools you’ll need
- 10-inch skillet
- fork
- clean plate
- small bowl
- cutting board
- chef's knife
- serving bowls or plates
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