Description
Mexican Shrimp Salad is a vibrant and refreshing dish that combines succulent shrimp, crisp vegetables, and a zesty lime dressing. This delightful recipe captures the essence of summer with its colorful presentation and bright flavors, making it perfect for barbecues or a quick weeknight meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, finely chopped
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse shrimp under cold water and pat dry.
- Heat a skillet over medium heat; add olive oil. Cook shrimp for about 3 minutes on each side until pink and opaque. Remove from heat to cool.
- Dice tomatoes, cucumber, red onion, avocado, and chop cilantro.
- In a large bowl, combine shrimp with vegetables. Squeeze lime juice over the mixture and drizzle with olive oil; toss gently.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 160mg