Cook the shrimp (if using raw): Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes, or until they turn pink and opaque. Drain immediately and rinse under cold water to stop the cooking.
Make the dressing: In a small bowl, whisk together olive oil, lime juice, lime zest, minced garlic, salt, and pepper.
Assemble the salad: In a large mixing bowl, gently combine the cooked shrimp, diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro.
Dress and toss: Drizzle the lime dressing over the salad ingredients and toss gently to combine, making sure everything is evenly coated without mashing the avocado.
Serve: Serve right away, or refrigerate for 15–30 minutes to let the flavors meld. Enjoy on its own or in your preferred serving style.
Variations :
Spicy version: Add finely chopped jalapeño or a pinch of crushed red pepper flakes.
Tropical twist: Add diced mango or pineapple for sweetness.
Grilled option: Grill the shrimp instead of boiling for a smoky flavor.
Low-carb wraps: Serve in butter lettuce cups for a fresh handheld option.
Tips :
Be gentle when mixing to avoid crushing the avocado pieces.
For best flavor, use freshly squeezed lime juice—not bottled.
Red onion can be soaked in cold water for 10 minutes to mellow its bite before adding to the salad.
This dish is best served the same day, as avocado can brown over time.
