Lemony Shrimp Avocado Tomato Salad

Why You’ll Love This Recipe

This Lemony Shrimp Avocado Tomato Salad is a perfect balance of bright, tangy, and savory flavors. The succulent shrimp are paired with creamy avocado and sweet, juicy tomatoes, all drizzled with a zesty lemon dressing that enhances the natural flavors of each ingredient. It’s easy to prepare, requires minimal cooking, and is perfect for a light and healthy meal that doesn’t compromise on taste. Whether you’re looking for a fresh lunch or a light dinner, this salad is sure to become a favorite.

Ingredients

• 1 lb shrimp (peeled and deveined)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• 2 large avocados (diced)

• 2 cups cherry or grape tomatoes (halved)

• 1/2 red onion (thinly sliced)

• 1/4 cup fresh cilantro (chopped)

For the dressing:

• 2 tablespoons fresh lemon juice (about 1 lemon)

• 1 tablespoon olive oil

• 1 teaspoon Dijon mustard

• 1/2 teaspoon honey (optional, for sweetness)

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the shrimp:

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

2. Season the shrimp with garlic powder, smoked paprika, salt, and pepper.

3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque. Remove from heat and set aside to cool slightly.

2. Prepare the salad:

1. In a large bowl, combine the diced avocados, halved tomatoes, and thinly sliced red onion.

2. Add the cooked shrimp to the bowl and gently toss everything together. Be careful not to mash the avocado.

3. Make the dressing:

1. In a small bowl, whisk together the fresh lemon juice, olive oil, Dijon mustard, honey (if using), and a pinch of salt and pepper. Taste and adjust the seasoning as needed.

4. Combine and serve:

1. Drizzle the lemon dressing over the salad and toss gently to coat everything evenly.

2. Sprinkle the chopped fresh cilantro on top and serve immediately.

Servings and Timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cook Time: 5 minutes

• Total Time: 20 minutes

Variations

• Add greens: For extra freshness and crunch, serve the salad on a bed of mixed greens or spinach.

• Spicy version: Add a diced jalapeño or a pinch of red pepper flakes to the salad for some heat.

• Other veggies: You can add cucumbers, bell peppers, or corn for added texture and flavor.

• Grilled shrimp: For an extra smoky flavor, grill the shrimp instead of cooking them in a skillet.

• Crumbled cheese: Add a sprinkle of crumbled feta or goat cheese for a creamy, tangy addition.

Storage/Reheating

• Storage: This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, but the flavors will still be delicious.

• Reheating: It’s best to enjoy this salad cold, so reheating isn’t recommended.

FAQs

1. Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just be sure to thaw them before cooking. You can thaw shrimp by placing them in the refrigerator overnight or by running cold water over them in a colander.

2. Can I make this salad ahead of time?

While the salad is best fresh, you can prep the ingredients ahead of time. Keep the dressing, shrimp, and veggies in separate containers and assemble the salad just before serving to keep the avocado from browning.

3. Can I substitute the shrimp with another protein?

Yes, you can substitute the shrimp with grilled chicken, tuna, or even a plant-based protein like tofu or tempeh for a vegetarian option.

4. Can I use a different type of oil for the dressing?

Yes, you can substitute olive oil with avocado oil, grapeseed oil, or even a little coconut oil for a different flavor.

5. How do I prevent the avocado from browning?

To prevent the avocado from browning, add the lemon juice to the avocado as soon as possible, as the acidity helps slow down the browning process. You can also add the avocado last, right before serving.

6. How can I make the salad more filling?

To make the salad more filling, add grains like quinoa, couscous, or farro, or serve it with a side of bread or pita.

7. Can I use bottled lemon juice for the dressing?

Fresh lemon juice is recommended for the best flavor, but if you don’t have fresh lemons, bottled lemon juice will work in a pinch.

8. Can I make this salad spicy?

Yes, add a diced jalapeño, or drizzle with some hot sauce like Sriracha for extra heat. You can also add a sprinkle of chili powder or cayenne pepper.

9. Can I serve this salad warm?

While this salad is best served cold or at room temperature, you can serve it warm if you prefer. Just be careful not to cook the shrimp too much in advance so they don’t become rubbery.

10. Can I use a different cheese?

Yes, if you’re not a fan of goat cheese, you can substitute it with feta or even a mild cheese like mozzarella for a different flavor.

Conclusion

Lemony Shrimp Avocado Tomato Salad is a light, vibrant, and nutritious dish that’s perfect for any occasion. The combination of fresh shrimp, creamy avocado, and juicy tomatoes, all tossed in a tangy lemon dressing, makes for a satisfying meal that’s bursting with flavor. Whether you’re looking for a refreshing lunch, a light dinner, or a healthy side dish, this salad is sure to become a favorite. It’s quick, easy, and absolutely delicious!

---

Print