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Shrimp and Avocado Salad Bowl

Shrimp and Avocado Salad Bowl

A refreshing and filling Shrimp and Avocado Salad Bowl that combines creamy textures and zesty flavors, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 2 medium Ripe Avocados, pitted and diced
  • 6 cups Romaine Lettuce or Mixed Greens, chilled and chopped
  • 1 cup Cherry Tomatoes, halved
  • 1/4 cup Red Onion, thinly sliced
  • 1 large Cucumber, sliced into half-moons
  • 1/4 cup Fresh Cilantro, roughly chopped
  • 3 tablespoons Olive Oil, extra virgin preferred
  • 2 tablespoons Fresh Lime Juice, about 1 large lime
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • Salt and Black Pepper, to taste

Method
 

  1. Pat the shrimp dry with paper towels and toss them with olive oil, garlic powder, smoked paprika, salt, and pepper.
  2. Heat a large skillet over medium-high heat, add olive oil, and cook the shrimp for about 2 minutes on each side until opaque and slightly pink.
  3. Prepare the vegetables by washing and chopping the greens, slicing the tomatoes, cucumbers, and onions, and dicing the avocados last.
  4. Whisk together the dressing with remaining olive oil, lime juice, and a pinch of salt until emulsified.
  5. Assemble the salad by dividing greens among bowls, layering with tomatoes, cucumbers, onions, avocado, and shrimp, then drizzle with dressing and garnish with cilantro.

Notes

Use fresh ingredients for the best flavor. Serve immediately for optimal freshness.