Mexican Shrimp Avocado Salad
Ingredients:
1 lb raw shrimp, peeled and deveined
1 large avocado, cubed
8 oz grape or cherry tomatoes, cut in half
1 cup thin cucumber slices
½ small red onion, minced
½ cup chopped cilantro
½ large mango, cubed
½-1 small finely minced jalapeno
2 tablespoons avocado oil
2 fresh limes, squeezed (about 3 tablespoons)
½ teaspoon fine sea salt or kosher salt
¼ teaspoon ground black pepper
2 tablespoons agave nectar or honey (optional) – or monk fruit, erythritol, or coconut sugar to taste
Taijin seasoning to garnish (optional)
Instructions:
Boil the Shrimp:
Boil the shrimp in a large pot of water for about 2 minutes until they just turn pink.
You can add seasoning to the cold water before bringing it to a boil, such as ½ lemon sliced, 1 tablespoon sea salt or garlic salt, and ½ teaspoon black peppercorns.
Immediately transfer the shrimp to a water bath with ice cubes to stop them from cooking.
Prepare the Dressing:
While the water is coming to a boil for the shrimp, make the lime dressing.
In a small bowl or jar, add the freshly squeezed lime juice, avocado oil, agave nectar (or other sweetener options), salt, and pepper.
Stir or shake well.
Chop the Vegetables:
Chop the vegetables while waiting for the shrimp to cook and cool.
Combine Salad Ingredients:
In a medium-sized bowl, add the cooked chilled shrimp, sliced cucumber, minced red onion, sliced grape tomatoes, cubed mango, cubed avocado, and chopped fresh cilantro.
Combine the salad ingredients.
Add the Dressing:
Pour the dressing over the top of the salad and gently toss to combine.
Let the salad sit for up to 30 minutes to allow the flavors to meld before serving.
Season and Serve:
Add more salt and pepper to taste.
Garnish with additional chopped fresh cilantro and Tajin seasoning (optional).
This salad is also great served with cooked cauliflower rice for a meal prep lunch.
Enjoy!