Description
A fresh and vibrant Grilled Shrimp & Avocado Salad perfect for a quick, healthy meal. Juicy grilled shrimp paired with creamy avocado slices and a zesty cilantro-lime dressing make this salad both flavorful and satisfying.
Ingredients
Scale
Shrimp and Marinade
- 1 lb shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 3 garlic cloves, minced
- Salt and pepper to taste
Salad
- 2 ripe avocados, sliced
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot enough for quick cooking of the shrimp.
- Marinate the Shrimp: In a bowl, combine the extra virgin olive oil, fresh lime juice, minced garlic, salt, and pepper. Add the peeled and deveined shrimp to this mixture and toss to coat evenly. Allow the shrimp to marinate for 15 minutes to absorb the flavors.
- Grill the Shrimp: Place the marinated shrimp on skewers or directly onto the grill. Cook for 2-3 minutes per side until the shrimp turns pink and opaque, indicating they are perfectly grilled.
- Slice the Avocados: While the shrimp is grilling, carefully slice the ripe avocados into wedges to add creaminess to the salad.
- Assemble the Salad: In a large bowl, combine the grilled shrimp with the avocado slices. Drizzle any remaining marinade over the top for extra flavor and sprinkle with freshly chopped cilantro to finish.
- Serve: Serve the salad immediately while the shrimp is still warm for the best taste and texture experience.
Notes
- Ensure the shrimp is peeled and deveined before marinating for best results.
- If you don’t have skewers, you can grill the shrimp directly on the grill rack.
- Use ripe but firm avocados to prevent them from becoming mushy in the salad.
- Leftover marinade should only be used as a dressing if it has not been contaminated with raw shrimp.
- To make the dish gluten-free and low carb, confirm all ingredients are fresh and free from additives.
