Hot summer nights are good for cold salads that don’t require a lot of work. This Mexican Shrimp Salad is the perfect pairing of cool creamy avocado, crunchy vegetables and spicy shrimp. It is super quick to put together and is filling enough to be a meal.
Start by cooking your peeled & deveined shrimp, either by boiling or sauteing. I chose to saute my shrimp in just a little EVOO and seasoned them with salt, pepper & ground red pepper. Be careful not to overcook the shrimp or they will become tough. Once done, allow the shrimp to cool completely. This will ensure that they do not cook any of the chopped veggies when all of the ingredients are mixed together.
While your shrimp are cooling, chop your red pepper, avocado, jalapeno, purple onion & cilantro. Make sure you thoroughly rinse & dry your cilantro or your salad will have a little unexpected (and unwelcome) crunch. I added the juice of a half a lime to make sure that my avocado did not turn brown.
Mix your cooled shrimp together with the chopped veggies. Once mixed, taste and see if any additional seasonings are needed. I added a little extra salt & ground red pepper. I hope that you enjoy!
Please note the amounts below made a salad that was large enough for 2 dinner portions measuring approximately 1 1/2 cups for each person.
Fresh Shrimp – Peeled & Deveined – 2 lbs.
Avocado – 1/2 – 3/4 Cup Chopped
Purple Onion – 1/2 Cup Chopped
Red Bell Pepper – 1/2 Cup Chopped
Jalapeno – 1 Diced
Cilantro – 1/8 Cup Finely Chopped
Fresh Lime – 1/2 Juiced
Salt & Pepper – To Taste
Ground Red Pepper – 2 Tsp. (Optional)