Spicy Shrimp and Avocado Salad
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Spicy Shrimp and Avocado Salad

A light and refreshing salad with sauteed jalapenos, lots of cilantro and creamy avocados.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: dinner, salad
Cuisine: californian, mexican
Servings: 4 servings
Calories: 438kcal


  • 2 limes juiced
  • 1 teaspoon cumin
  • 2 cloves minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped cilantro
  • 1/3 cup olive oil
  • 1 lb shrimp, peeled and deveined
  • 2 cups fresh chopped lettuce
  • 1 large avocado, peeled, pitted and sliced
  • 1/2 pint halved cherry tomatoes
  • 1/4 cup sliced red onion
  • 1 lime, juiced
  • 1 large jalapeno, sliced
  • 1/2 cup queso fresco


  • Whisk together the garlic, cumin, chili flakes, salt and pepper, lime juice and olive oil. Stir in the shrimp and set aside for 30 minutes.
  • Arrange the lettuce avocado, tomato and red onion in a bowl. Top with a squeeze of fresh lime juice, a drizzle of olive oil and a sprinkle of salt and pepper.
  • Heat a large skillet over high heat and pour the shrimp and marinade into the skillet. Add in the sliced jalapeno and cook until the shrimp is pink and cooked through, 2-3 minutes.
  • Divide the salad onto 4 plates and top each with the shrimp and jalapenos and dress with the juices from the pan. Top with fresh queso fresco and serve.


Calories: 438kcal