Go Back
- 1 pound large shrimp, peeled and deveined - 2 ripe avocados, diced - 1 medium cucumber, diced - 1 red bell pepper, diced - 1 jalapeño, finely chopped - 1/4 cup red onion, finely chopped For the main ingredients, you want to choose fresh shrimp and ripe avocados. The shrimp should be large and pink. This gives a nice bite to the dish. The avocados should be soft but not mushy. They add creaminess that balances the spice. - 2 tablespoons lime juice - 1 tablespoon olive oil - 1 teaspoon chili powder - Salt and pepper to taste The dressing is key to this salad. Lime juice brings bright flavor. Olive oil helps mix everything. Chili powder adds heat and depth. Adjust salt and pepper to your taste. This simple dressing ties all the flavors together. - 2 tablespoons fresh cilantro, chopped - Additional lime juice for serving Fresh cilantro adds a burst of freshness. You can use more lime juice when serving for extra zing. These garnishes make the salad look and taste fresh. They enhance the overall flavor, making it even more enjoyable. {{ingredient_image_1}} First, grab a bowl. Mix together the chili powder, olive oil, lime juice, salt, and pepper. This mix will be your tasty marinade. The flavors will really blend together here. Next, add the shrimp to the bowl. Toss the shrimp well to coat it in the marinade. Let it sit for 15-20 minutes. This step is key. It allows the shrimp to soak up all those bold flavors. While the shrimp marinates, prepare your vegetables. Dice the avocados, cucumber, and red bell pepper. Make sure to chop the jalapeño and red onion finely. Place all these diced veggies into a large mixing bowl. Their colors will brighten your salad. Now, heat a skillet over medium-high heat. Add the marinated shrimp to the skillet. Cook the shrimp for 2-3 minutes on each side. You’ll know they are done when they turn pink and are cooked through. Once the shrimp is cooked, let it cool for a minute. Then, add the shrimp to the bowl with the veggies. Toss everything gently with the chopped cilantro. Be careful not to mash the avocados while mixing. Finally, taste your salad. Adjust the seasoning with salt and pepper if needed. Serve it right away for the best flavor. Enjoy the freshness and spice of this delightful dish! To know when shrimp is cooked, look for a few signs. Cooked shrimp turn pink and form a C shape. If they curl tightly, they might be overcooked. Keep an eye on the time. Cook shrimp for just 2-3 minutes on each side. You can also grill or boil shrimp as great alternatives. For grilling, preheat your grill and cook shrimp on skewers. Boiling is simple too: just add shrimp to boiling water for 2-3 minutes. To keep avocados from browning, try a few tricks. Squeeze fresh lime juice on cut avocado. This keeps it green longer. Another method is to store it with the pit in, covered tightly. When choosing avocados, you want ripe ones. Press gently; they should yield slightly. Avoid hard avocados, as they are not ready to eat. Want extra spice? Add more jalapeño or a dash of hot sauce. You can also sprinkle in red pepper flakes for a kick. For dressings, consider a creamy avocado dressing. A citrus vinaigrette adds fresh flavor too. Both options will take the salad to the next level. Pro Tips Marinate for Flavor: Allow the shrimp to marinate for at least 15-20 minutes to absorb the spices and enhance the overall flavor of the salad. Choose Ripe Avocados: Make sure your avocados are perfectly ripe for the best taste and texture. They should yield slightly to gentle pressure when squeezed. Adjust Spice Level: If you prefer a milder salad, you can reduce the amount of jalapeño or remove the seeds before chopping. Garnish Creatively: Enhance the presentation by using fresh cilantro leaves or lime wedges as a garnish for added color and freshness. {{image_2}} You can easily change the seafood in this salad. Try using scallops or crab for a twist. Both options add new flavors and textures. If you want a vegetarian choice, use chickpeas instead of shrimp. They provide protein and make the dish filling. Adding fruits can brighten the salad's taste. Mango or pineapple adds sweetness and a tropical vibe. These fruits pair well with the spicy shrimp. You can also switch up the herbs. Try parsley or basil for a fresh flavor change. Each herb gives a unique taste to the dish. The dressing can be a game changer. You might want to try a creamy avocado dressing. It adds rich flavor and smoothness. Another option is a citrus vinaigrette. This tangy dressing complements the salad well. Both alternatives are tasty and easy to make. To store your Spicy Shrimp Avocado Salad in the fridge, use an airtight container. This keeps the salad fresh and tasty. Place the salad in the fridge right after serving. It can last up to two days. Avoid adding avocados if you plan to store it. This helps prevent browning and mushiness. For freezing, I do not recommend freezing the salad as it may change the texture. However, if you want to freeze the shrimp, make sure they are cooked first. Cool the shrimp completely, then place them in a freezer bag. Squeeze out as much air as you can before sealing. When you are ready to eat, thaw the shrimp in the fridge overnight. The recommended duration for fresh salad is about two days. After this, the quality may drop. You will know the salad has spoiled if the shrimp smells off or the vegetables look slimy. Always check for any changes before serving leftovers. You can use leftover salad in many ways. Try mixing it with cooked pasta for a quick meal. You can also add it to a tortilla for a spicy wrap. Another fun idea is to turn it into a dip. Just mash the salad and serve it with chips. This way, you can enjoy the flavors in new dishes! Yes, you can use frozen shrimp. To thaw, place the shrimp in a bowl of cold water for about 15-20 minutes. Change the water halfway through. You can also leave the shrimp in the fridge overnight. This method is safe and keeps the shrimp fresh. To lower the spice level, reduce or skip the jalapeño. You can also use bell pepper for crunch without heat. Adding more diced avocado can help balance the spice too. If you want a creamy texture, blend some avocado into the dressing. Yes, this salad works well for meal prep. Keep the shrimp and veggies separate until ready to eat. Store the shrimp in an airtight container in the fridge. You can chop the veggies a day ahead. Add the avocado just before serving to keep it fresh. This salad pairs well with rice or quinoa for a fuller meal. You can also serve it with tortilla chips for a fun crunch. Fresh fruit like mango or pineapple makes a great side too. Consider a light soup to start your meal. This blog post covered the key ingredients for a spicy shrimp avocado salad, including shrimp, avocados, and seasonings. I shared easy steps to prepare and cook, along with tips for perfecting flavors and storing leftovers. You can add variety with ingredient swaps and different dressings. Remember, cooking is fun, and this salad is fresh and tasty. Now, it’s your turn to make this dish. Enjoy the bright flavors and share your creations!

Spicy Shrimp Avocado Salad

A fresh and zesty salad featuring shrimp, avocado, and a spicy kick.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 medium cucumber, diced
  • 1 red bell pepper, diced
  • 1 jalapeño finely chopped (adjust for spice preference)
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • to taste salt and pepper

Instructions
 

  • In a bowl, mix the chili powder with olive oil, lime juice, salt, and pepper to create a marinade.
  • Add the shrimp to the marinade and toss well to coat. Let it sit for about 15-20 minutes to absorb the flavors.
  • In the meantime, prepare the vegetables: dice avocados, cucumber, and red bell pepper, and place them in a large mixing bowl. Add the chopped jalapeño and red onion as well.
  • Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until they are pink and cooked through.
  • Once cooked, let the shrimp cool slightly for a minute, then add them to the bowl with the diced vegetables.
  • Add the chopped cilantro and gently toss everything together, being careful not to mash the avocados.
  • Adjust seasoning with salt and pepper as needed.
  • Serve immediately for a fresh, delightful experience.

Notes

Serve the salad in hollowed-out avocado skins for a stunning visual effect, and drizzle with additional lime juice just before serving.
Keyword avocado, salad, shrimp, spicy