For the shrimp:
1 lb (450g) raw shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
For the salad:
1 large avocado, diced
1 cup cherry tomatoes, halved
1/2 small red onion, finely sliced
1/2 cucumber, diced
1/4 cup chopped fresh cilantro
4 cups mixed greens or chopped romaine
For the lime dressing:
Juice of 2 limes
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon honey (optional for balance)
Salt and black pepper to taste
Instructions
Cook the Shrimp:
In a bowl, toss shrimp with olive oil, cumin, chili powder, salt, and pepper.
Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side, or until pink and opaque. Remove from heat and let cool slightly.
Make the Dressing:
In a small bowl or jar, whisk together lime juice, olive oil, garlic, honey, salt, and pepper.
Assemble the Salad:
In a large bowl, combine avocado, tomatoes, red onion, cucumber, cilantro, and greens.
Add cooked shrimp on top.
Dress & Toss:
Drizzle with the lime dressing just before serving and gently toss everything together.
Tips
Add a diced jalapeño for a spicy kick.
Serve it in lettuce cups or wrap it in tortillas for a taco-style twist.
Leftovers? Store the salad without dressing and avocado to keep it fresh longer.
Tips and Variations:
Add diced mango or papaya for extra sweetness.
Use different types of citrus (orange, grapefruit).
Experiment with various spices (cumin, smoked paprika).
Serve as a main dish or side salad.
Health Benefits:
1. High in Protein: Shrimp provides lean protein.
2. Rich in Healthy Fats: Avocado supports heart health.
3. Antioxidant-Rich: Lime juice contains vitamin C
Nutritional Information (approximate):
Per serving:
Calories: 220
Protein: 20g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 180mg
Carbohydrates: 10g
Fiber: 5g
Sodium: 200mg