Description
A fresh and flavorful Grilled Shrimp & Avocado Salad featuring succulent shrimp marinated in lime and garlic, perfectly grilled and combined with creamy ripe avocados. This quick and healthy salad is ideal for a light lunch or dinner and serves 4.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
Produce
- 2 ripe avocados, sliced
- 3 garlic cloves, minced
- ¼ cup fresh cilantro, chopped
Condiments & Oils
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
Seasonings
- Salt and pepper to taste
Instructions
- Preheat the grill: Begin by heating your grill to medium-high to ensure it’s hot and ready for cooking the shrimp evenly.
- Marinate the shrimp: In a mixing bowl, whisk together the extra virgin olive oil, fresh lime juice, minced garlic, salt, and pepper. Add the peeled and deveined shrimp to the marinade and toss to coat. Allow the shrimp to marinate for 15 minutes to absorb the flavors.
- Grill the shrimp: Thread the 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 opaque, indicating they are fully cooked.
- Prepare the avocado: While the shrimp is grilling, slice the ripe avocados into wedges. Handle gently to maintain their shape and texture.
- Assemble the salad: In a large bowl, combine the grilled shrimp and avocado slices. Drizzle the remaining marinade over the top and sprinkle with freshly chopped cilantro for a burst of herbal freshness.
- Serve warm: Serve the salad immediately while the shrimp are still warm to retain the best flavors and textures.
Notes
- Use fresh lime juice for the best vibrant flavor.
- To prevent the avocado from browning, slice it just before assembling the salad.
- If you don’t have a grill, shrimp can be cooked on a grill pan or skillet over medium-high heat.
- Serve the salad with tortilla chips or over mixed greens for added variety.
- Adjust seasoning according to taste preference, especially salt and pepper.
