Fresh, smoky, creamy, and packed with flavor — this charred shrimp avocado salad is one of those meals that feels restaurant-quality but comes together surprisingly fast. The lightly blackened shrimp pair perfectly with creamy avocado, juicy tomatoes, fresh cilantro, and bright lime.
Perfect for lunch, dinner, summer gatherings, or a healthy high-protein meal.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional)
For the Salad
- 2 ripe avocados, cubed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- Fresh cilantro leaves
- Lime wedges for garnish
Cilantro Lime Dressing
- 3 tablespoons olive oil
- Juice of 2 limes
- 1 garlic clove, minced
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
How to Make It
1. Season the Shrimp
Pat the shrimp dry with paper towels. Toss with olive oil, paprika, garlic powder, onion powder, salt, pepper, and chili flakes.
2. Char the Shrimp
Heat a skillet or grill pan over medium-high heat.
Cook the shrimp for about 2 minutes per side until pink with slightly charred edges. Don’t overcook them — shrimp cook very quickly.
3. Make the Dressing
Whisk together olive oil, lime juice, garlic, cilantro, salt, and pepper.
4. Assemble the Salad
Add avocado, tomatoes, and red onion to a large bowl. Drizzle with some dressing and gently toss.
Top with the charred shrimp, extra cilantro, and lime wedges.
5. Serve
Serve immediately while the shrimp are still warm for the best flavor and texture.
Tips
- Use fresh lime juice for the brightest flavor.
- Add cucumber or corn for extra texture.
- Want extra heat? Add jalapeños or hot sauce.
- This is great over rice, quinoa, or lettuce.
Why You’ll Love This Recipe
- High protein
- Fresh and healthy
- Naturally gluten-free
- Ready in about 20 minutes
- Perfect balance of smoky, creamy, and citrusy flavors