why make this recipe
This salad is fresh, bright, and quick. The lime and cilantro lift the shrimp and avocado. You get protein, healthy fats, and greens in one bowl. It works for a light weeknight meal or a quick lunch. If you like simple salads with bold taste, try it. You can also check a different fall salad idea like Autumn Harvest Honeycrisp Apple and Feta Salad for more salad ideas.
introduction
Cilantro Lime Shrimp & Avocado Salad mixes cooked shrimp with lime, cilantro, and soft avocado. The salad feels fresh and clean. It takes about 10–15 minutes to make if the shrimp are ready. Use arugula or mixed greens for a peppery base. If you want a simple side or a main course, this fits both. For a quick snack idea with avocado, see Avocado Toast Calories.
how to make Cilantro Lime Shrimp & Avocado Salad
This recipe is fast. You marinate the shrimp briefly, layer the greens and avocado, then top with the shrimp and dressing. Use cooked shrimp that are peeled and deveined. Work in a clean bowl and serve right away so the avocado stays fresh.
Ingredients :
1 lb cooked shrimp (peeled & deveined), 2 ripe avocados (sliced), 4 cups arugula or mixed greens, 1/2 red onion (thinly sliced), 1/4 cup chopped fresh cilantro, 1 red chili (optional, sliced thin), 1 tbsp olive oil, Juice of 2 limes, 1/2 tsp honey (optional), Salt & pepper to taste, Red pepper flakes for garnish (optional)
Directions :
- In a bowl, mix shrimp with lime juice, olive oil, chopped cilantro, salt, and pepper. Let marinate 10 minutes.
- In a large bowl, layer arugula, red onion, and avocado slices.
- Spoon the marinated shrimp on top of the greens and avocado. Drizzle the leftover marinade over the top.
- Add red pepper flakes and chili slices for heat, and finish with more cilantro.
- Serve immediately as a light dinner or with tortilla chips.
how to serve Cilantro Lime Shrimp & Avocado Salad
Serve this salad right after you finish it. The avocado stays best when fresh. Add tortilla chips on the side for crunch. You can also place the salad on warm tortillas for tacos. A plain grilled corn or a light soup goes well with it. For a plated meal, put the salad in the center and add extra lime wedges.
how to store Cilantro Lime Shrimp & Avocado Salad
If you have leftovers, store shrimp and greens in separate containers. Keep avocado slices with a little lime juice and cover tightly to slow browning. Use within 1 day for best taste. Do not let the dressed salad sit too long or the greens will wilt.
tips to make Cilantro Lime Shrimp & Avocado Salad
- Use cooked shrimp that are firm and chilled.
- Marinate only 10 minutes so shrimp keep their texture.
- Pick ripe but firm avocados. Slice just before serving.
- If you want less heat, skip the red chili.
- Try different greens for a new taste. See another salad idea like Autumn Harvest Honeycrisp Apple and Feta Salad for variety.
variation (if any)
- Make it spicy: add more red chili or a dash of hot sauce.
- Make it creamy: stir in a spoon of Greek yogurt or mayo to the marinade.
- Serve warm: use warm shrimp and slightly wilt the greens with a warm dressing.
- Add mango or corn for sweetness and texture.
FAQs
Q: Can I use raw shrimp?
A: You can, but you must cook them first. This recipe uses cooked shrimp to keep it fast.
Q: Can I use lemon instead of lime?
A: Yes. Lemon works, but lime gives the classic flavor for this dish.
Q: How long will leftovers stay good?
A: Keep shrimp and greens separate. Use within 24 hours for best quality.
Q: Can I add other herbs?
A: Yes. Parsley or mint can work, but cilantro is the best match here.
Q: Is this salad low calorie?
A: It can be, depending on portion sizes and if you add chips or extra dressing.
Conclusion
For a quick, bright meal try this salad. It brings fresh lime, cilantro, creamy avocado, and shrimp together in a simple bowl. For another take or a full recipe guide online, see Easy Cilantro Lime Shrimp & Avocado Salad – Kalefornia Kravings.
Cilantro Lime Shrimp & Avocado Salad
Ingredients
Method
- In a bowl, mix shrimp with lime juice, olive oil, chopped cilantro, salt, and pepper. Let marinate for 10 minutes.
- In a large bowl, layer arugula, red onion, and avocado slices.
- Spoon the marinated shrimp on top of the greens and avocado. Drizzle the leftover marinade over the top.
- Add red pepper flakes and chili slices for heat, and finish with more cilantro.
- Serve immediately as a light dinner or with tortilla chips.