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Cooked shrimp cool before mixing with avocado, cucumber and a lime-salsa dressing. Add avocado near serving to keep its shape.
Hot shrimp soften avocado and wilt greens. Cooling them separately protects the salad’s texture.
Ingredients and measurements
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cucumber, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- 2 cups mixed greens (optional, for serving)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste; 1 cup fresh salsa (store-bought or homemade)
Preparation and cooking
- Stage 1
Heat oil and cook seasoned shrimp until firm, pearly and opaque. Transfer to a shallow dish and cool promptly.
- Stage 1
Dice avocado and cucumber, halve tomatoes and finely chop onion. Cut cooled shrimp into bite-size pieces if large.
- Stage 1
Mix salsa with lime juice and taste before seasoning. Toss with shrimp and vegetables gently.
- Stage 1
Add cilantro and serve over optional greens. Keep chilled until serving.
Very watery salsa can be drained slightly before measuring so the dressing coats rather than floods the bowl.
Why cool shrimp first?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Which salsa consistency?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Storage and serving
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why cool shrimp first?
Hot shrimp soften avocado and wilt greens. Cooling them separately protects the salad’s texture.
- Which salsa consistency?
Very watery salsa can be drained slightly before measuring so the dressing coats rather than floods the bowl.