Description
Indulge in the vibrant flavors of our Mexican Shrimp Salad, a refreshing dish that’s perfect for warm summer days. This salad features succulent shrimp seasoned with zesty spices, paired beautifully with creamy avocados and fresh vegetables.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons salted butter, melted
- 1 teaspoon lemon zest
- ½ teaspoon EACH: garlic powder AND sugar
- 1 tablespoon Mexican hot sauce
- ⅛ – ¼ teaspoon red pepper flakes
- 3 tablespoons EACH: lemon juice AND olive oil
- ¼ teaspoon ground cumin
- Pinch of cayenne pepper (⅛ – ¼ depending on what you can handle)
- Salt and pepper to taste
- 2 large Hass avocados, diced
- 1 (8-ounce) container cherry or grape tomatoes, cut in half
- ½ red onion, minced
- ¼ cup chopped cilantro
- 1 jalapeño, seeds and ribs removed and finely minced
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a medium bowl, combine lemon zest, garlic powder, sugar, hot sauce, and red pepper flakes. Add shrimp and coat well; marinate for 10 minutes.
- Heat butter in a large skillet over medium-high heat. Sauté shrimp for about 2 minutes until pink and curled; remove from heat.
- For the dressing, mix lemon juice, olive oil, cumin, cayenne pepper (to taste), salt, and pepper in a mason jar; shake well.
- In a large bowl, combine shrimp with avocados, tomatoes, onion, cilantro, and jalapeño. Drizzle dressing over the salad and toss gently.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 160mg