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Refreshing Shrimp and Avocado Salad Bowl

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp:
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp chili flakes (optional for heat)
  • Salt and black pepper, to taste
  • Juice of ½ lime
  • For the Salad:
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely sliced
  • 1 cup cucumber, chopped
  • 1 cup corn kernels (fresh or grilled)
  • 4 cups mixed salad greens or baby spinach
  • 2 tbsp fresh cilantro or parsley, chopped
  • For the Citrus Dressing:
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 1 tsp honey or agave syrup
  • 1 garlic clove, minced
  • Salt and black pepper, to taste

Instructions
 

  • Step 1: Prepare the Shrimp : Pat the shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and lime juice. Heat a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove from heat and let cool slightly.
  • Step 2: Prepare the Salad Base : In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber, corn, and red onion. Add diced avocados and chopped cilantro.
  • Step 3: Make the Dressing : In a small bowl or jar, whisk together olive oil, lime juice, lemon juice, honey, garlic, salt, and pepper. Shake or whisk until well emulsified.
  • Step 4: Assemble the Salad Bowl : Add the cooked shrimp to the salad bowl. Drizzle the citrus dressing over the top. Gently toss to coat all ingredients evenly. Taste and adjust seasoning if needed.
  • Step 5: Serve : Divide into serving bowls. Garnish with extra cilantro and a lime wedge on the side. Serve immediately for the freshest flavor.