Description
Discover the perfect dish for warm summer days with this vibrant Mexican Shrimp Salad. Bursting with fresh flavors, this salad combines juicy shrimp, creamy avocados, and colorful vegetables, all tossed in a zesty dressing that tantalizes your taste buds. Whether you’re enjoying a leisurely lunch or entertaining guests at a backyard barbecue, this salad is sure to impress. It’s not only easy to prepare but also packed with nutritious ingredients that make it a wholesome choice for any occasion. Best of all, its versatility allows you to serve it as a main course, a side dish, or even tucked into tacos or lettuce wraps. Dive into this delicious recipe and elevate your meal experience!
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons salted butter, melted
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 large Hass avocados, diced
- ½ red onion, minced
- 1 jalapeño, finely minced
- ¼ cup chopped cilantro
- Salt and pepper to taste
Instructions
- Marinate the Shrimp: In a medium bowl, combine lemon zest, garlic powder, sugar, hot sauce, and red pepper flakes. Add shrimp and coat evenly; let marinate for 5-10 minutes at room temperature.
- Sauté the Shrimp: Heat butter in a large skillet over medium-high heat. Cook marinated shrimp for about 1 minute on each side until they curl into a ‘c’ shape. Remove from heat.
- Prepare the Dressing: In a mason jar, mix lemon juice, olive oil, ground cumin, cayenne pepper, salt, and pepper. Shake well to combine.
- Assemble the Salad: In a large bowl, combine diced avocados, halved tomatoes, minced red onion, chopped cilantro, jalapeños, and cooked shrimp. Drizzle dressing over the mixture and toss gently to coat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 160mg