Description
This Grilled Shrimp & Avocado Salad is a fresh and vibrant dish perfect for a quick, healthy lunch or dinner. Featuring succulent shrimp marinated in a zesty lime and garlic dressing, grilled to perfection, and combined with creamy avocado slices, this salad bursts with flavor and texture. Garnished with fresh cilantro and a light drizzle of the marinade, it’s a delightful combination that’s both nutritious and satisfying.
Ingredients
Scale
Shrimp and Marinade
- 1 lb shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 3 garlic cloves, minced
- Salt and pepper to taste
Salad
- 2 ripe avocados, sliced
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s ready for cooking the shrimp evenly.
- Marinate Shrimp: In a bowl, combine the olive oil, fresh lime juice, minced garlic, salt, and pepper. Toss the peeled and deveined shrimp in this mixture and let it marinate for 15 minutes to absorb the flavors.
- Grill Shrimp: Thread the marinated shrimp onto skewers or place them directly on the grill grates. Grill for 2-3 minutes on each side until the shrimp turn pink and become opaque, indicating they are fully cooked.
- Prepare Avocados: While the shrimp is grilling, slice the ripe avocados into wedges, careful to maintain their shape and texture.
- Combine Salad: In a large bowl, gently combine the grilled shrimp and avocado slices. Drizzle with any leftover marinade to add extra flavor and toss lightly.
- Garnish and Serve: Sprinkle chopped fresh cilantro on top for a burst of color and freshness. Serve the salad immediately while the shrimp are warm for the best taste experience.
Notes
- For easy grilling, soak wooden skewers in water for 30 minutes beforehand to prevent burning.
- You can add cherry tomatoes or red onion slices for added flavor and color.
- If you don’t have access to a grill, the shrimp can be cooked in a grill pan or on a stovetop skillet.
- Adjust salt and pepper according to your taste preferences.
- This salad pairs well with a side of crusty bread or over a bed of mixed greens.
