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A bright bowl of Skinny Shrimp Avocado Salad with lime dressing and cilantro.

Skinny Shrimp Avocado Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 large ripe avocados, pitted and cubed
  • 1 cup cherry tomatoes, halved
  • 1/2 large English cucumber, quartered and sliced
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon crushed red pepper flakes

Method
 

  1. Bring a medium pot of salted water to a boil. Add shrimp and cook for 2 to 3 minutes until pink and opaque.
  2. Immediately transfer shrimp to an ice water bath for 2 minutes to stop the cooking process, then drain and pat dry.
  3. In a large mixing bowl, combine the chilled shrimp, cubed avocado, cherry tomatoes, cucumber, and red onion.
  4. In a separate small bowl, whisk together the lime juice, olive oil, salt, black pepper, and red pepper flakes until emulsified.
  5. Drizzle the dressing over the shrimp and vegetable mixture.
  6. Gently fold the ingredients together using a spatula to avoid crushing the avocado pieces.
  7. Top with chopped cilantro, toss lightly, and serve immediately.