Shrimp and avocado are a classic pairing for a reason, and this salad brings those flavors together beautifully! Shrimp Avocado salad is packed with protein, healthy fats, and tons of fresh flavor. It’s easy to make for a quick lunch or light dinner and can be customized with your favorite add-ins. Plus, as a nutritionist, I love this recipe because it ticks so many health boxes.
Light & Healthy Shrimp Avocado Salad Recipe
🥗 Lighten up with this dietician-approved Shrimp & Avocado Salad! 😋 Perfect for #lunchgoals or a #healthydinner. Packed with protein and healthy fats!
Ingredients
- 1 pound medium shrimp: Peeled, deveined and tails removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 avocados: Diced
- 1/2 cup diced red onion
- 1/4 cup fresh lime juice
- 2 tablespoons chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add shrimp, salt, and pepper. Sauté for 2-3 minutes per side, or until shrimp are pink and cooked through.
- In a large bowl, combine cooked shrimp, avocado, red onion, lime juice, and cilantro. Toss gently to combine.
- Season with additional salt and pepper to taste and serve immediately.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 22gSaturated Fat: 3gCholesterol: 190mgSodium: 350mgCarbohydrates: 9gFiber: 5gSugar: 2gProtein: 23g
Cultural Background and Significance
While shrimp and avocado salad has widespread popularity, its precise origin is a bit unclear. Shrimp finds significance in various cuisines worldwide. Avocado’s origins can be traced to Mexico and Central America, where it was a staple food in ancient civilizations. This dish likely represents a modern fusion of flavors.
Health Benefits of Shrimp Avocado Salad
- High in Protein
Shrimp provides a good source of lean protein, essential for muscle building and repair. - Rich in Healthy Fats
Avocado is packed with monounsaturated fats, which promote heart health. - Source of Vitamins and Minerals
Shrimp offers iodine, selenium, and vitamin B12. Avocado boasts vitamin K, folate, and potassium. - Low-Carb and Keto-Friendly
Ideal for anyone following a low-carb eating plan.
Tips for a Perfect Cook
- Fresh, Quality Shrimp
Use wild-caught shrimp whenever possible. - Don’t Overcook Shrimp
It becomes tough and rubbery with excessive cooking. - Ripe Avocado
Choose ones that yield to gentle pressure.
Variations and Modifications
- Add Crunch
Toasted nuts, seeds, or crumbled tortilla chips. - Spicy Kick
Include diced jalapeño or a pinch of red pepper flakes. - Citrus Twist
Swap lime juice for lemon or a mix of both.
Common Mistakes to Avoid
- Using Underripe Avocado
Choose ripe ones for ideal texture. - Overcooking Shrimp
Follow the cooking time closely. - Storing Salad for Too Long
This dish is best enjoyed fresh.
Frequently Asked Questions
-
Can I use frozen shrimp?
Yes, but thaw and drain well before cooking.
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What if I don’t like cilantro?
Substitute with fresh parsley, dill, or omit it.
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How can I make this salad ahead of time?
Assemble the ingredients but combine them right before serving to keep the avocado fresh.
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What can I serve this salad with?
It’s great on its own, on mixed greens, with whole-wheat crackers, or in lettuce wraps.
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Can I customize this?
Certainly! Add your favorite veggies like diced cucumber, bell peppers, or chopped tomatoes.
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Is this salad gluten-free?
Yes!
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Can I double this recipe?
Definitely, simply adjust ingredient amounts accordingly.
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What type of avocado is best?
Hass avocados are ideal for their creamy texture.
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How long will this keep in the fridge?
Eat within 1-2 days for the best quality.
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Can I cook shrimp differently?
Yes! Try grilling or air frying for a different flavor.
Conclusion
This Shrimp and Avocado Salad is not only delicious but incredibly nutritious. It’s a fantastic option for those looking for light, fresh, and healthy meals. Try this recipe today and let me know how you like it. And for more simple yet satisfying recipes that promote wellness, follow @HalfTheGuilt101 on social media!
