## How to Make Mexican Shrimp Avocado Salad
1. **Cook the shrimp:** Season shrimp with cumin, chili powder, salt, and pepper. Sauté in a hot skillet with a little olive oil until pink and cooked through (about 2-3 minutes per side). Let cool slightly.
2. **Prepare the veggies:** In a large bowl, combine diced avocado, tomatoes, corn, red onion, and chopped cilantro.
3. **Make the dressing:** Whisk together lime juice, olive oil, salt, and pepper. If you like it spicy, add finely chopped jalapeño.
4. **Toss the salad:** Add the cooked shrimp to the veggie mix and drizzle with dressing. Gently toss to combine, being careful not to mash the avocado.
5. **Serve:** Garnish with extra cilantro and lime wedges. Serve chilled or at room temperature.
## Tips for the Best Mexican Shrimp Avocado Salad
* Use fresh, high-quality shrimp for the best flavor and texture.
* Grill the shrimp or corn for a smoky twist.
* For extra zest, add a splash of orange juice to the dressing.
* Serve over mixed greens or with warm tortilla chips for a fun presentation.
## Why You’ll Love It
This salad is a vibrant celebration of fresh ingredients and bold Mexican flavors. It’s quick to prepare, naturally gluten-free, and packed with healthy fats, protein, and fiber. Perfect for a nutritious lunch, a light dinner, or a colorful side dish, Mexican Shrimp Avocado Salad will keep you coming back for more.
—
Would you like a detailed recipe or suggestions for drinks and sides to pair with this lively salad?
ADVERTISEMENT
