Vibrant shrimp, avocado, and zesty salsa meld for a fresh, satisfying Mexican-inspired salad experience.
# What You’ll Need:
→ Seafood
01 - 14 ounces medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon salt
05 - 1/8 teaspoon black pepper
→ Vegetables & Fruit
06 - 2 ripe avocados, diced
07 - 1 cup cherry tomatoes, quartered
08 - 1/2 small red onion, finely diced
09 - 1 small cucumber, diced
10 - 1 jalapeño, seeded and finely chopped
11 - 1/4 cup fresh cilantro, chopped
→ Dressing
12 - Juice of 2 limes
13 - 2 tablespoons extra virgin olive oil
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a medium bowl, combine shrimp with olive oil, smoked paprika, salt, and black pepper. Toss thoroughly to coat.
02 - Preheat a medium skillet over medium-high heat. Add seasoned shrimp and sauté for 2 to 3 minutes per side, until pink and cooked through. Transfer to a plate to cool slightly.
03 - In a large mixing bowl, combine diced avocado, cherry tomatoes, red onion, cucumber, jalapeño, and chopped cilantro.
04 - In a small bowl, whisk together lime juice, extra virgin olive oil, ground cumin, salt, and freshly ground black pepper until emulsified.
05 - Pour the dressing over the vegetable mixture and gently toss to coat evenly.
06 - Add the cooked shrimp to the bowl and toss gently to incorporate without crushing the avocado.
07 - Transfer the salad to serving plates, garnish with extra cilantro if desired, and serve immediately.
