Description
A lightning-fast, 10-minute shrimp salad featuring a rich and zesty creamy avocado lime dressing. This healthy, gluten-free meal is perfect for busy weeknights and requires minimal cleanup.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 large ripe avocado
- 2–3 tablespoons fresh lime juice
- 1/2 cup packed fresh cilantro leaves and stems
- 2 tablespoons Greek yogurt (plain, non-fat or low-fat)
- 1 small garlic clove, minced
- 1 teaspoon honey or maple syrup
- 1–2 tablespoons water
- 4–6 cups mixed greens (spring mix or romaine)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
Instructions
- Thaw frozen shrimp under cold water for 5-10 minutes if necessary, then pat completely dry with paper towels.
- In a bowl, toss the dry shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Let sit while preparing the dressing.
- In a blender or food processor, combine the avocado flesh, lime juice, cilantro, Greek yogurt, minced garlic, honey, and a pinch of salt.
- Blend until smooth. Add water one tablespoon at a time until the dressing reaches a drizzle-able consistency. Taste and adjust seasoning if needed.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer (cook in batches if necessary).
- Cook shrimp undisturbed for 1-2 minutes until pink and slightly charred, then flip and cook for another 1-2 minutes until opaque. Remove from heat immediately.
- In a large bowl, toss mixed greens with cherry tomatoes and red onion.
- Top the greens with the warm shrimp.
- Drizzle generously with the avocado lime dressing and toss gently to coat.
- Serve immediately.
Notes
Do not overcook the shrimp; they should curl into a ‘C’ shape. If they curl into an ‘O’, they are overcooked. To prevent the avocado dressing from browning, press plastic wrap directly onto the surface before storing. The salad is best served fresh as the greens may wilt from the warmth of the shrimp.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 6
- Protein: 22
Keywords: shrimp salad, avocado lime dressing, quick dinner, healthy weeknight meals, gluten-free, creamy dressing, 10-minute recipes