This Mexican Shrimp Avocado Salad is fresh, vibrant, and packed with flavor. Juicy shrimp, creamy avocado, crisp vegetables, and a zesty lime dressing make it perfect for a healthy lunch, light dinner, or summer salad.
📝 Ingredients (Serves 4)
Salad
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1 lb shrimp, peeled and deveined
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2 avocados, diced
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1 cup cherry tomatoes, halved
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½ red onion, finely chopped
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1 cucumber, diced
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¼ cup fresh cilantro, chopped
Dressing
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2 tbsp olive oil
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2 tbsp fresh lime juice
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1 clove garlic, minced
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½ tsp chili powder
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½ tsp cumin
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Salt and black pepper to taste
👩🍳 Instructions
1️⃣ Cook the Shrimp
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Heat a skillet over medium heat.
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Cook shrimp 2–3 minutes per side until pink and opaque.
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Let cool slightly.
2️⃣ Prepare the Vegetables
In a large bowl combine:
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diced avocado
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tomatoes
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cucumber
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red onion
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cilantro
3️⃣ Make the Dressing
Whisk together:
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olive oil
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lime juice
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garlic
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chili powder
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cumin
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salt and pepper
4️⃣ Combine
Add shrimp to the bowl with vegetables and gently toss with the dressing.
5️⃣ Serve
Serve immediately or chill 15 minutes for extra flavor.
🍽️ Serving Ideas
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Serve in lettuce cups
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Use as taco filling
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Eat with tortilla chips
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Add to rice bowls
🔢 Approximate Nutrition (per serving)
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Calories: ~280
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Protein: 26 g
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Carbs: ~10 g
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Fat: ~16 g
⭐ Weight Watchers Points
About 4–5 WW points per serving
(points mostly from avocado and olive oil)
💡 Tip: Use grilled shrimp for extra smoky flavor.