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Nothing says “summer” quite like a fresh, colorful salad that’s bursting with lively flavors. This bright shrimp salad pairs sweet citrus notes with creamy avocado for a light yet satisfying meal perfect for sunny days.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Juice of 1 lime
- 4 cups mixed greens (such as romaine, arugula, or baby spinach)
- 1 large ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup sliced red onion
- ½ cup corn kernels (grilled or canned, drained)
- Salt and pepper to taste
- Your favorite salad dressing (such as a citrus vinaigrette)
Instructions
Begin by tossing the shrimp in olive oil, chili powder, and garlic powder. Season generously with salt and pepper before adding the lime juice, which brightens the flavors with a tangy edge. Let the shrimp marinate for about 10 minutes, allowing the spices to soak in.
While the shrimp marinate, prepare the salad ingredients. Place your mixed greens in a large bowl, and top with sliced avocado, cherry tomatoes, red onion, and corn. If you prefer a bit of extra crunch, feel free to add diced cucumber or sliced radishes.
Next, heat a skillet or grill pan over medium-high heat. Add the shrimp in a single layer, cooking them for about 2 minutes per side or until they turn pink and opaque. Avoid overcooking, as shrimp can become rubbery if left on the heat too long.
Arrange the cooked shrimp on top of the salad. Drizzle everything with your favorite dressing. For a zippier option, whisk together extra lime juice, a touch of olive oil, and a dash of chili flakes, then pour it right over the shrimp and greens.
Finish by gently tossing the salad to coat all the ingredients, and then serve immediately to enjoy the vibrant flavors at their best.
This Sun-Kissed Shrimp & Avocado Salad is a fantastic crowd-pleaser for busy weeknights or weekend cookouts. It’s packed with protein, nutrients from fresh produce, and a delightfully light dressing. If you’d like to switch things up, consider substituting grilled chicken or tofu for the shrimp, or adjusting the seasonings to match your spice preferences. It’s a versatile recipe that offers something for everyone, perfect for savoring the summer season.
