Mexican Shrimp Avocado Salad

Introducing Mexican Shrimp Avocado Salad: This vibrant and refreshing salad brings together a medley of flavors and textures, making it a delightful addition to any meal. Succulent shrimp, creamy avocado, juicy tomatoes, crisp cucumber, and sweet mango are tossed together with a zesty lime dressing, creating a perfect balance of tanginess and sweetness.

The addition of minced red onion and jalapeno adds a hint of heat and depth to the dish, while fresh cilantro lends a burst of freshness.

Finished with a sprinkle of Tajin seasoning for a touch of spice, this salad is both visually appealing and bursting with flavor. Whether served as a light lunch or a flavorful side dish, this Mexican Shrimp Avocado Salad is sure to impress with its vibrant colors and irresistible taste.

Mexican Shrimp Avocado Salad

Ingredients

1 lb raw shrimp, peeled and deveined

1 large avocado, cubed

8 oz grape or cherry tomatoes, cut in half

1 cup thin cucumber slices

½ small red onion, minced

½ cup chopped cilantro

½ large mango, cubed

½-1 small finely minced jalapeno

2 Tablespoons avocado oil

2 fresh limes, squeezed (about 3 Tablespoons)

½ teaspoon fine sea salt or kosher salt

¼ teaspoon ground black pepper

2 Tablespoons agave nectar or honey (optional) – or monk fruit, erythritol, or coconut sugar to taste

Taijin seasoning to garnish (optional)

Instructions:

Step 1:

Boil the shrimp in a large pot of water for about 2 minutes until the shrimp just turns pink.

You can add seasoning to the cold water before bringing it to a boil such as ½ lemon sliced, 1 tablespoon sea salt or garlic salt, and ½ teaspoon black peppercorns.

Immediately put the shrimp in a water bath with ice cubes to stop the shrimp from cooking.

Step 2:

While the water is coming to a boil for the shrimp, make the lime dressing by adding the freshly squeezed lime juice, avocado oil, agave nectar (or other sweetener options), salt, and pepper into a small bowl or small jar.

Stir or shake well.

This is also a convenient time to chop the vegetables.

Step 3:

In a medium-sized bowl add the cooked chilled shrimp, sliced cucumber, minced red onion, sliced grape tomatoes, cubed mango, cubed avocado, and chopped fresh cilantro.

Combine the salad ingredients.

Step 4:

Pour the dressing over the top of the Mexican shrimp salad and gently toss to combine.

Let sit for up to 30 minutes to combine the flavors before serving.

Step 5:

Add more salt and pepper to taste, and garnish with additional chopped fresh cilantro and tajin seasoning (optional).

This is also great served with cooked cauliflower rice for a meal prep lunch.

Enjoy!

Notes:

Shrimp Preparation: Ensure not to overcook the shrimp; boiling for about 2 minutes until they turn pink is sufficient. Placing them immediately in an ice bath helps retain their texture and prevents overcooking.

Lime Dressing: The lime dressing adds a refreshing citrusy flavor to the salad. Adjust the sweetness by adding agave nectar or honey, or opt for healthier alternatives like monk fruit or coconut sugar.

Vegetable Selection: The combination of thinly sliced cucumber, minced red onion, and sliced grape tomatoes adds freshness and crunch to the salad. Be mindful of cutting the vegetables uniformly for even distribution of flavors.

Fruit Addition: Cubed mango lends a natural sweetness and tropical flair to the salad, complementing the savory shrimp and creamy avocado. Ensure the mango is ripe yet firm for the best texture.

Spice Level: Adjust the spiciness of the salad by varying the amount of finely minced jalapeno used. Removing the seeds and membrane can reduce the heat, catering to individual preferences.

Tajin Seasoning: Garnishing with Tajin seasoning adds a zesty and mildly spicy kick to the salad. Adjust the amount according to taste preferences or omit it altogether.

Flavor Infusion: Allowing the salad to sit for up to 30 minutes before serving allows the flavors to meld together, enhancing the overall taste experience.

Meal Prep Option: Pairing the salad with cooked cauliflower rice makes it a nutritious and satisfying meal prep option. It can be enjoyed as a light lunch or a flavorful side dish.

Garnish: Additional chopped fresh cilantro adds a burst of herbaceous flavor and enhances the visual appeal of the salad. Customize the garnish according to personal taste preferences.

Enjoyment: Whether served as a standalone dish or as part of a larger meal, this Mexican Shrimp Avocado Salad promises a delightful fusion of flavors and textures, perfect for enjoying on warm days or as a refreshing option year-round.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use precooked shrimp for this recipe?

Yes, you can use precooked shrimp if you prefer.

Just make sure it’s thawed if frozen, and you can skip the boiling step.

Adjust the lime dressing and seasoning to taste.

What can I substitute for agave nectar or honey?

You can use alternatives like monk fruit, erythritol, or coconut sugar to add sweetness.

Adjust the quantity based on your preference for sweetness.

How do I properly devein shrimp?

To devein shrimp, make a shallow slit along the back of each shrimp, exposing the dark vein.

Use the tip of a knife or a deveining tool to lift and remove the vein.

Rinse the shrimp under cold water to clean.

Can I make this salad ahead of time?

Yes, you can prepare the salad ingredients and the lime dressing ahead of time.

Combine them just before serving to maintain the freshness and texture.

Is there a substitute for Tajin seasoning?

If you don’t have Tajin seasoning, you can use a mixture of chili powder, cayenne pepper, and a pinch of salt as an alternative.

Adjust the proportions based on your spice preference.

Can I use frozen shrimp for this salad?

Yes, you can use frozen shrimp. Make sure to thaw them before boiling, and you can add your preferred seasonings to enhance the flavor.

How long can I store the salad in the refrigerator?

The salad can be stored in an airtight container in the refrigerator for up to 24 hours.

However, it’s best enjoyed fresh for optimal texture and flavor.

Can I omit the jalapeno if I don’t like spicy food?

Yes, you can omit the jalapeno if you prefer a milder taste.

Alternatively, you can adjust the quantity to control the level of spiciness according to your preference.

Can I use lemon instead of lime for the dressing?

While lime adds a specific citrus flavor, you can use lemon as a substitute if needed.

Adjust the quantity to achieve the desired level of acidity in the dressing.