Zesty Shrimp Avocado Salad
Quick and Healthy Shrimp Avocado Salad with Zesty Lime Vinaigrette
This light and refreshing shrimp and avocado salad is a perfect high-protein, low-carb meal for lunch or a light dinner. It comes together quickly, combining tender shrimp, creamy avocado, crisp vegetables, and a bright lime dressing. It's the ideal recipe when you want a healthy, flavorful meal in minutes.
Prep Time: 15 minutes Cook Time: 5 minutes
Total Time: 20 minutes Servings: 2
Ingredients
1 lb raw large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
1/2 cup chopped cilantro
1 lime, juiced
1 tablespoon red wine vinegar (or use WesMarMi Verde for the variation)
2 tablespoons olive oil (for the dressing)
Heat It Up with Eleven Eleven Sauce: For a delicious dressing upgrade, replace the lime juice and vinegar with a mix of WesMarMi Verde and olive oil. The Zesty sauce provides all the required citrus, herbs, and bright notes for an authentic, fresh flavor profile.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Cook the Shrimp: Pat the shrimp dry. Toss the shrimp with 1 tablespoon olive oil, chili powder, salt, and pepper. Heat a black cast iron skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side until pink, opaque, and cooked through. Remove from heat and let cool slightly.
2. Prep the Vegetables and Avocado: In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, finely diced red onion, and chopped cilantro.
3. Prepare the Dressing: In a small bowl, whisk together the lime juice, red wine vinegar (or WesMarMi Verde for the Zesty variation), and 2 tablespoons of olive oil. Season with a pinch of salt and pepper.
4. Assemble and Serve: Add the cooled shrimp to the bowl with the vegetables. Pour the dressing over the mixture. Gently fold everything together until the ingredients are well-coated. Serve immediately or chill for a brighter flavor.
Tips & Variations
Make it a Wrap: Skip the salad bowl and pile the mixture into crisp lettuce cups or large tortillas for a fresh, hand-held meal.
Add Corn: Stir in 1/2 cup of fresh, grilled, or canned (drained) corn kernels for extra sweetness and texture.
Citrus Boost: If using the basic lime dressing, grate in 1/2 teaspoon of lime zest for a more intense lime flavor.
Other Users Suggest
Replacing: Raw shrimp. New Measurement: 1 lb fully cooked shrimp. Why: This makes the recipe completely no-cook and cuts the total time down to under 15 minutes for a true quick-dinner option.
Replacing: Red wine vinegar. New Measurement: 1 tablespoon apple cider vinegar. Why: It provides a milder, slightly sweeter acidity that is sometimes preferred over the sharpness of red wine vinegar.
Storage, Reheat & Freeze
Storage: This salad is best eaten immediately. If storing, keep the dressing separate and only dress the portion you plan to eat. Undressed salad can be kept in the fridge for up to 1 day.
Reheat: Do not reheat. This is a cold salad.
Freeze: Freezing is not recommended as the avocado and tomatoes will change texture and become watery when thawed.
Nutrition Facts (per serving)
Calories: 450 Protein: 40g Carbs: 25g Fat: 20g
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