Description
A bright, refreshing salad that combines cool cucumber, sweet shrimp, and creamy avocado, dressed with tangy lime juice and fresh cilantro.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 cucumbers, sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- Salt and pepper to taste
- Olive oil (optional)
Instructions
- Rinse and pat the shrimp dry. Slice the cucumbers thinly, dice the red onion, chop the cilantro, and dice the avocado. Place the cucumbers, onion, cilantro, and avocado into a large mixing bowl.
- Squeeze the juice of two limes over the vegetables and avocado. Add salt and pepper. If using olive oil, drizzle 1 tablespoon later. Toss gently.
- If your shrimp are raw, cook them: heat 1 teaspoon oil in a skillet, add shrimp in a single layer, and cook 1-2 minutes per side until opaque. Drain and cool slightly.
- Add the cooled shrimp to the bowl. Drizzle with olive oil if desired, then toss gently. Chill for 10-15 minutes before serving.
Notes
Best eaten within 24–48 hours. To slow avocado browning, press plastic wrap directly on the salad surface or add more lime juice.
- Prep Time: 15
- Cook Time: 5
- Category: Salad
- Method: Mixing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 200mg