The Chili Lime Shrimp Salad with Avocado is a delightful medley of flavors that pays homage to the dynamic and versatile essence of Mexican cuisine. This dish marries simplicity with boldness, creating a meal that’s not only visually stunning but also bursting with vibrant, fresh flavors. Whether you’re hosting a backyard BBQ, looking for a light summer meal, or craving a wholesome dish with minimal effort, this recipe fits the bill perfectly.
At the heart of this salad is the dynamic flavor combination of chili and lime. Chili, with its earthy, smoky undertones, provides a gentle kick of heat, while lime brings an invigorating zestiness to brighten the entire dish. Together, they infuse the shrimp with a robust marinade that evokes the fond, sunny flavors of coastal Mexico. The shrimp, cooked until just pink and perfectly tender, carry hints of char and caramelization, enhancing the depth of the flavor profile.
The supporting ingredients in the salad are equally thoughtful, offering both visual appeal and textural variety. Mixed salad greens, such as spinach, arugula, and romaine, form the cooling base of the dish. Their crisp, leafy freshness pairs beautifully with the buttery slices of avocado, which lend the salad a creamy richness that balances the subtle heat of the shrimp. Cherry tomatoes, sliced in vibrant halves, add a burst of sweetness, while thinly sliced red onions bring in a mild tang and crunch.
What sets this dish apart is its balance and versatility. The chili lime shrimp brings the heat and zest, the avocado enriches the flavor with creaminess, and the fresh vegetables lend their crisp and juicy textures. And of course, a scattering of freshly chopped cilantro as a garnish ties the dish together with its unmistakable herbal brightness. For those who dare to take the spice level up a notch, sliced jalapeños can be added for an extra kick.
One of the best things about this recipe is its simplicity—it comes together in just 30 minutes with minimal effort, making it a perfect choice for busy weeknights. The prep work is easy and straightforward: toss the shrimp with a quick marinade, cook them to golden perfection, and assemble the salad in a single bowl. The dish doesn’t require an elaborate dressing, thanks to the natural flavor of the ingredients and the marinade’s tangy-spicy mix, which acts as a light and flavorful dressing on its own.
This recipe draws inspiration from classic ceviche, a coastal Mexican staple known for its fresh, citrus-marinated seafood. While ceviche typically uses raw seafood cured in lime juice, this recipe offers a modern twist by using cooked shrimp. It maintains the same light, citrusy essence but with a satisfying warmth and charred depth.
In addition to being delicious, this Chili Lime Shrimp Salad with Avocado is packed with nutrients. It’s rich in protein from the shrimp, heart-healthy fats from the avocado, and a variety of vitamins and antioxidants from the fresh vegetables. Ultimately, it’s a dish that embodies the idea of eating well without compromising on flavor—a true celebration of wholesome ingredients, perfectly balanced flavors, and vibrant presentations. Give it a try, and bring a little taste of the Mexican coast to your table!
Chili Lime Shrimp Salad with Avocado
Ingredients
- 500 grams shrimp peeled and deveined
- 1 tablespoon (affiliate link)olive oil extra virgin
- 1 teaspoon chili powder
- 1 medium lime juiced
- 2 cups mixed salad greens like arugula, spinach, and romaine
- 1 medium avocado sliced
- 1 cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- 1 tablespoon cilantro freshly chopped
Instructions
- In a medium bowl, toss the shrimp with olive oil, chili powder, and lime juice until evenly coated.
- Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side or until they turn pink and opaque with a slight golden char.
- In a large bowl, combine the mixed salad greens, sliced avocado, cherry tomatoes, and red onion.
- Add the cooked shrimp to the salad bowl. Gently toss all ingredients together until well mixed.
- Garnish with freshly chopped cilantro before serving.