Ingredients
Scale
- 1 lb fresh shrimp (peeled and deveined)
- 2 ripe avocados (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1/2 cup cilantro (chopped)
- 2 limes juiced (zest one for garnish if desired)
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- 1 jalapeño (finely chopped for optional heat)
Instructions
- In a skillet over medium heat, add one tablespoon of olive oil. Once hot, add the shrimp, season with salt and pepper, and cook for about 3-4 minutes on each side until pink and opaque.
- While the shrimp is cooking, prepare the other ingredients by dicing avocados, halving cherry tomatoes, and chopping red onion and cilantro.
- In a large mixing bowl, combine the cooked shrimp, diced avocado, tomatoes, red onion, and cilantro.
- Whisk together lime juice, remaining olive oil, and a pinch of salt in a small bowl. Pour over the salad.
- Gently toss everything together until well combined. Avoid mashing the avocados.
- Serve immediately or chill for up to 30 minutes for enhanced flavors. Garnish with lime zest before serving.
- Prep Time: 15
- Cook Time: 10