Zesty Shrimp & Avocado Sunshine Salad — Fresh, Flavorful, and Fast.
This vibrant Zesty Shrimp & Avocado Sunshine Salad is a quick and healthy meal packed with fresh flavors. Succulent shrimp, creamy avocado, and crisp vegetables are tossed in a zesty lime vinaigrette.
Equipment
- paper towel
- medium bowl
- large skillet
- small bowl
- whisk
- large bowls
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and prepped (tails on or off)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper to taste
For the Salad Bowl:
- 4 cups mixed greens (spring mix, romaine, or spinach)
- 1 large avocado, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup corn (fresh, frozen & thawed, or canned & drained)
- 1/4 cup fresh cilantro, chopped (optional)
For the Lime Vinaigrette:
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
Prepare and Cook the Shrimp
- Pat the shrimp dry, then toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat, cook the seasoned shrimp for 2-3 minutes per side until pink and opaque. Set aside to cool.
Make the Vinaigrette
- Whisk together lime juice, olive oil, honey/maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
Assemble and Serve the Salad
- Divide mixed greens into two large bowls, then arrange the cooked shrimp, diced avocado, halved cherry tomatoes, sliced red onion, and corn over the greens.
- Drizzle generously with lime vinaigrette and garnish with fresh cilantro, if desired. Serve immediately.
Notes
For extra flavor, marinate the shrimp for 15 minutes before cooking. Adjust the amount of honey or maple syrup in the vinaigrette to your sweetness preference. This salad is best served fresh.