Description
A refreshing and creamy salad featuring succulent shrimp, ripe avocados, and a zesty lime dressing. Perfect for a light lunch or starter.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- For the dressing:
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain and rinse under cold water; chop into bite-sized pieces.
- In a large bowl, combine cooked shrimp, diced avocados, cherry tomatoes, red onion, cilantro, and jalapeño if using.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
- Pour the dressing over the shrimp and avocado mixture and gently toss to coat. Be careful not to mash the avocado.
- Serve immediately or refrigerate for up to 1 hour before serving. Enjoy chilled.
Notes
For a lighter version, substitute Greek yogurt for sour cream. Add a pinch of cayenne for extra heat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 12g
- Protein: 24g