A refreshing and flavorful Salsa Shrimp Salad with Avocado that combines shrimp, fresh vegetables, and a zesty dressing.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:6 minutes
Total Time:21 minutes
Yield:4 servings 1x
Category:Salad
Method:Skillet
Cuisine:Mexican
Diet:Low Calorie
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cup corn (fresh or canned)
1 cup black beans, rinsed and drained
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 teaspoon hot sauce (optional)
4 cups mixed salad greens
Instructions
In a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper until evenly coated.
Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and let cool slightly.
In a separate bowl, combine cherry tomatoes, corn, black beans, avocado, red onion, cilantro, lime juice, and hot sauce (if using). Gently mix to combine.
On a serving platter or individual bowls, layer the mixed salad greens. Top with the shrimp and the salsa mixture.
Serve immediately, or chill in the refrigerator for up to 30 minutes before serving for a refreshing dish.
Notes
For a spicier kick, add diced jalapeños to the salsa mixture.
Substitute grilled chicken or tofu for shrimp for a different protein option.