Imagine a summer dish that's not just a meal, but a culinary adventure – crispy grilled shrimp meeting creamy avocado in a symphony of fresh flavors! This Grilled Shrimp and Avocado Salad is more than just a recipe; it's a quick, nutritious escape from boring dinners that will transport your palate to a beachside paradise in just 25 minutes. Whether you're a seafood lover, health enthusiast, or just someone craving a delicious meal that looks as amazing as it tastes, this recipe is your ultimate summer salvation.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 avocados, diced
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Begin by preparing the shrimp. Rinse the peeled and deveined shrimp under cold water and pat them dry with paper towels. This will help them grill better and prevent steaming.
- In a medium bowl, combine the shrimp with 1 tablespoon of olive oil, lime juice, salt, and pepper to taste. Toss the shrimp until they are evenly coated with the marinade. Let them marinate for about 10 minutes while you prepare the other ingredients.
- While the shrimp are marinating, prepare the vegetables. Dice the avocados and place them in a large salad bowl. Add the mixed greens, halved cherry tomatoes, and thinly sliced red onion to the bowl.
- After the shrimp have marinated, preheat your grill or grill pan over medium-high heat. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.
- Once the grill is hot, add the marinated shrimp in a single layer. Grill the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Be careful not to overcook them, as shrimp can become tough if grilled too long.
- While the shrimp are grilling, prepare the dressing for the salad. In a small bowl, whisk together the remaining tablespoon of olive oil, a pinch of salt, and pepper to taste. You can also add a splash more of lime juice if desired.
- Once the shrimp are cooked, remove them from the grill and let them rest for a minute. Then, add the grilled shrimp to the salad bowl with the vegetables.
- Drizzle the dressing over the salad and gently toss everything together until well combined. Be careful not to mash the avocados.
- Serve the salad immediately on individual plates or in a large serving bowl. Enjoy your delicious grilled shrimp and avocado salad!
Tips
- Shrimp Grilling Secrets: Pat your shrimp completely dry before marinating to ensure perfect caramelization and prevent steaming.
- Marinade Magic: Don't over-marinate the shrimp – 10 minutes is ideal to infuse flavor without breaking down the delicate protein.
- Grill Temperature is Key: Use medium-high heat to get those beautiful grill marks without overcooking the shrimp.
- Avocado Preservation: Add diced avocados last and toss gently to prevent mashing and maintain their beautiful texture.
- Freshness Matters: Use the freshest shrimp possible and ripe, firm avocados for the best flavor and texture.
- Serving Tip: Serve immediately after preparing to enjoy the salad at its peak temperature and crispness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 180mg
