Spicy Garlic Shrimp Avocado Salad with Lime Dressing

Ingredients

For the garlic shrimp

• 1 lb (450 g) large shrimp, peeled and deveined

• 2 tbsp olive oil

• 4 garlic cloves, minced

• 1 tsp paprika

• ½ tsp chili flakes

• ½ tsp ground cumin

• ½ tsp black pepper

• ½ tsp salt, or to taste

• 1 tbsp fresh lime juice

• 1 tbsp chopped fresh cilantro

For the salad

• 2 medium ripe avocados, diced

• 1 large cucumber, chopped

• 1 can (15 oz) red kidney beans, drained and rinsed

• 1 small red onion, finely chopped

• 1–2 fresh jalapeños, sliced

• ¼ cup fresh cilantro, chopped

• Lime wedges, for serving

For the lime garlic dressing

• ¼ cup olive oil

• 3 tbsp fresh lime juice

• 2 garlic cloves, minced

• 1 tsp honey

• 1 tsp Dijon mustard

• ½ tsp ground cumin

• ½ tsp chili flakes

• Salt and black pepper, to taste

• 2 tbsp chopped fresh cilantro

Instructions

Step 1: Season the shrimp

Pat the shrimp dry with paper towels. Place them in a bowl and add olive oil, minced garlic, paprika, chili flakes, cumin, black pepper, salt, and lime juice. Toss well until evenly coated. Let marinate for 10 minutes.

Step 2: Cook the shrimp

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2–3 minutes on each side, until pink, opaque, and lightly golden. Ensure they reach an internal temperature of 145°F (63°C). Remove from the heat and sprinkle with fresh cilantro.

Step 3: Prepare the vegetables

In a large salad bowl, combine the diced avocado, chopped cucumber, rinsed kidney beans, red onion, sliced jalapeños, and chopped cilantro. Gently mix without mashing the avocado.

Step 4: Prepare the dressing

In a small bowl, whisk together olive oil, lime juice, minced garlic, honey, Dijon mustard, cumin, chili flakes, salt, and black pepper. Add chopped cilantro and whisk until combined. Taste and adjust the seasoning as needed.

Step 5: Assemble the salad

Add the cooked garlic shrimp to the bowl of vegetables. Pour the lime garlic dressing evenly over the salad. Gently toss to coat all the ingredients, keeping the avocado pieces intact.

Step 6: Garnish and serve

Garnish with fresh cilantro, extra jalapeño slices, and lime wedges. Serve immediately while the shrimp are still slightly warm and the vegetables remain crisp.

Cooking Tips

• Pat shrimp dry before seasoning to help them brown nicely.

• Avoid overcooking the shrimp, as they can become tough and rubbery.

• Use ripe but firm avocados to maintain their shape.

• Adjust the jalapeños and chili flakes to your preferred spice level.

• Add the dressing just before serving to keep the salad fresh.

• For extra crunch, add a little chopped bell pepper.

Serving Suggestions

• Serve with warm pita bread or tortillas.

• Pair with cilantro lime rice.

• Enjoy over a bed of fresh lettuce.

• Serve as a light lunch, dinner, or summer meal.

• Add grilled corn for extra sweetness and texture.

Nutrition Information

Approximate values per serving, based on 4 servings.

Nut Information

• Peanuts: None in the recipe.

• Tree nuts: None in the recipe.

• Dairy: Dairy-free.

• Gluten: Can be gluten-free with verified gluten-free ingredients.

• Shellfish: Contains shrimp, a major allergen.

• Mustard: Contains Dijon mustard.

• Legumes: Contains kidney beans.

• Sesame: Not included in the listed ingredients.

For anyone with food allergies, check product labels and prevent cross-contamination, particularly with shrimp and mustard.

Storage

• Refrigerator: Store assembled leftovers in an airtight container for up to 1 day for best quality.

• Meal prep: Store shrimp, vegetables, and dressing separately in the refrigerator for up to 2 days.

• Freezing: Not recommended for the assembled salad because cucumber and avocado lose their texture.

• Serving: Keep refrigerated at 40°F (4°C) or below and discard if left at room temperature for more than 2 hours.