Mexican Shrimp Avocado Salad

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🥑 The “Coastal-Breeze” Shrimp Avocado Salad

This salad is naturally gluten-free and low-carb, but it feels like a total indulgence thanks to the rich, buttery texture of the Hass avocados.

CategoryDetails
Prep Time15 minutes
Chill Time15 minutes
Total Time30 minutes
Yield4 servings

🍴 Ingredients

  • 1 lb Large shrimp, peeled and deveined (cooked or seared)
  • 2 Large ripe avocados, cubed
  • 1 cup Cherry tomatoes, halved
  • 1/2 Red onion, finely minced
  • 1 Jalapeño, seeded and finely chopped
  • 1/2 cup Fresh cilantro, chopped
  • Juice of 2 Large limes (about 1/4 cup)
  • 2 tbsp Extra virgin olive oil
  • 1/2 tsp Ground cumin
  • Salt and black pepper to taste
  • Optional: 1 cup charred corn or black beans for extra “bulk”

👩‍🍳 Instructions

1. The Onion Maceration

  • In a small bowl, combine the minced red onion and the lime juice. Let this sit for 5 to 10 minutes while you prep the other ingredients. This “pickles” the onion slightly, removing the harsh aftertaste.

2. The Shrimp Prep

  • If using raw shrimp: Sauté them in a pan with a splash of oil, salt, and a pinch of cumin for 2 minutes per side until pink and opaque. Let them cool slightly.
  • If using pre-cooked shrimp: Ensure they are patted dry and cut into bite-sized chunks if they are “Jumbo” size.

3. The Emulsion

  • Whisk the olive oil, cumin, salt, and pepper into the lime and onion mixture. This creates a zesty vinaigrette right in the bowl.

4. The Gentle Fold

  • In a large serving bowl, combine the shrimp, tomatoes, jalapeño, and cilantro.
  • Add the cubed avocado last. Pour the onion-lime dressing over the top.
  • Use a large spoon to gently fold the ingredients together. You want the avocado to stay in distinct cubes, not turn into guacamole.

5. The Chill

  • Refrigerate for 15 minutes before serving. This allows the shrimp to absorb the lime juice and the flavors to meld.

The “Tostada” Twist: While this is a salad, it is spectacular when served on top of a crispy corn tostada with a thin smear of mayo or refried beans on the bottom to act as “glue.”

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