This Avocado Salsa Shrimp Salad is fresh and vibrant! With juicy shrimp, creamy avocado, and zesty salsa, it’s perfect for a light meal or a fun side dish.
Whenever I make this salad, I can’t help but munch on it straight from the bowl. It’s hard to resist a dish that’s this colorful and tasty! 🥑🍤
Key Ingredients & Substitutions
Shrimp: Use medium shrimp for the best balance in size and cooking time. If you prefer, get raw shrimp instead of cooked for a fresher taste. You can also swap shrimp with chicken or tofu for a different protein option.
Avocado: Ripe avocados are crucial as they add creaminess. If avocados are hard, place them in a paper bag for a day or two. For a lower-fat option, substitute with diced cucumbers or olives.
Salsa: A fresh salsa adds zing to the salad! If you don’t have fresh salsa, store-bought salsa works well too. You can make it even simpler with just diced tomatoes and onions if you’re short on ingredients.
Queso Fresco: This cheese brings a nice crumbly texture. If you can’t find it, feta cheese is a great substitute. You could also try a vegan cheese if you want a dairy-free option.
How Do You Cook Shrimp Perfectly?
Cooking shrimp doesn’t take long, but overcooking can make them tough. Here’s how to nail it:
- Start by tossing the shrimp with olive oil and spices—this enhances flavor and prevents sticking.
- Preheat the skillet to medium-high before adding shrimp. This helps them sear and adds nice color.
- Cook shrimp for just 2-3 minutes on each side. They are done when they turn pink and opaque.
- Remove the shrimp from heat immediately to prevent them from cooking further.
By keeping these tips in mind, you’ll have delicious, juicy shrimp that elevate your salad!
Avocado Salsa Shrimp Salad
Ingredients You’ll Need:
- For the Salad:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika (or regular paprika)
- Salt and pepper, to taste
- 2 ripe avocados, diced
- 1 cup fresh salsa (diced tomatoes, onions, jalapeño, cilantro, lime juice)
- 1 cup crumbled queso fresco or feta cheese
- 1/4 cup fresh cilantro, chopped
- 2 limes, quartered (for garnish and dressing)
- Optional: 1/4 cup finely chopped red onion (if not included in salsa)
How Much Time Will You Need?
This delicious salad takes about 10 minutes to prepare and another 5-6 minutes to cook the shrimp. In total, you’ll need around 15-20 minutes to whip up this fresh and zesty dish.
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by tossing the shrimp with olive oil, smoked paprika, salt, and pepper in a bowl. Make sure every shrimp is well coated with oil and spices to enhance its flavor.
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the shrimp and cook them for about 2-3 minutes on each side until they’re pink and cooked through. Carefully remove them from the skillet and set aside.
3. Assemble the Salad:
In a large salad bowl, arrange the diced avocado, fresh salsa, crumbled queso fresco, and chopped cilantro. You can either keep these ingredients in sections for a colorful presentation or gently toss them together to combine.
4. Add the Shrimp and Lime:
Place the cooked shrimp on top of the salad. Squeeze fresh lime juice over the entire dish to add brightness and flavor. This will make everything taste even more delicious!
5. Garnish and Serve:
Add extra chopped cilantro and lime wedges on the side for garnish. Then, either toss everything gently to combine or serve it layer by layer for a composed salad look.
Enjoy your fresh, creamy, and zesty Avocado Salsa Shrimp Salad, celebrating the delicious mix of flavors with each bite!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to thaw frozen shrimp completely before cooking. You can do this by placing them in the refrigerator overnight or quickly thawing them in a sealed bag submerged in cold water. Pat them dry before seasoning to avoid extra moisture in the pan.
How Can I Make This Salad Ahead of Time?
You can prepare the shrimp and chop the vegetables ahead of time! Cook the shrimp and store them in an airtight container in the fridge for up to 2 days. Assemble the salad shortly before serving to keep the avocado fresh and prevent browning.
What Should I Do With Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 1 day. However, keep in mind that the texture of the avocado and shrimp may change. To reheat, gently warm the shrimp if desired, but it’s best enjoyed fresh!
Can I Substitute the Cheese in the Salad?
Definitely! If you’re looking for a dairy-free option, try using crumbled tofu or a dairy-free cheese alternative. Feta cheese is a perfect substitute if you want something similar, while a sprinkle of nutritional yeast can add a cheesy flavor without dairy.