Grilled Shrimp & Avocado Salad Recipe
If you’re craving a fresh, vibrant dish that bursts with flavor and texture, this Grilled Shrimp & Avocado Salad Recipe is the perfect go-to. It’s a celebration of juicy, smoky shrimp and creamy avocados, brightened by zesty lime and fragrant cilantro. Whether you want a light lunch, an impressive weeknight dinner, or a stunning dish to share with friends, this salad delivers a satisfying combination of healthy fats, protein, and irresistible taste all in one bowl.
Ingredients You’ll Need
The beauty of this salad lies in the simplicity and quality of its ingredients. Each element brings something special, balancing freshness, creaminess, and a touch of charred goodness from the grill.
- Shrimp (1 lb): Peeled and deveined shrimp provide a tender, protein-packed base that grills beautifully.
- Avocados (2 ripe): Creamy, buttery texture adds richness that complements the shrimp perfectly.
- Extra virgin olive oil (2 tbsp): Adds smoothness to the marinade and enhances the natural flavors.
- Fresh lime juice (2 tbsp): Gives a bright, tangy zing that lifts all the other ingredients.
- Garlic cloves (3, minced): Infuses the marinade with a savory depth that’s utterly inviting.
- Fresh cilantro (¼ cup, chopped): Adds a fragrant, herbaceous touch and a pop of color.
- Salt and pepper (to taste): Essential for balancing and enhancing every bite.
How to Make Grilled Shrimp & Avocado Salad Recipe
Step 1: Preheat the Grill
Start by heating your grill to medium-high. This ensures a perfect sear on the shrimp, locking in juiciness while giving you those irresistible grill marks.
Step 2: Marinate the Shrimp
In a bowl, whisk together olive oil, lime juice, minced garlic, salt, and pepper. Toss your shrimp in this vibrant marinade and let them soak up the flavors for about 15 minutes. This short marinating time is just enough to enhance the shrimp without overpowering their natural taste.
Step 3: Grill the Shrimp
Thread the shrimp onto skewers for easy flipping or place them directly on the grill grates. Cook for 2-3 minutes per side until they turn pink and opaque, signaling they’re perfectly done. The smoky char adds a fantastic layer of flavor that you’ll love.
Step 4: Slice the Avocados
While your shrimp cooks, slice the ripe avocados into creamy wedges. This step is crucial because their buttery texture pairs so well with the vibrant grilled shrimp.
Step 5: Combine and Toss
In a large mixing bowl, gently combine your warm grilled shrimp with the avocado slices. Drizzle with any leftover marinade and sprinkle fresh cilantro on top. Toss lightly to infuse every bite with that fresh, citrusy, garlicky goodness.
Step 6: Serve Immediately
This salad tastes best right away when the shrimp are still warm and the flavors are bright and fresh. Get ready for a dish that’s as beautiful as it is delicious.
How to Serve Grilled Shrimp & Avocado Salad Recipe
Garnishes
Consider topping your salad with extra chopped cilantro, a sprinkle of chili flakes for a subtle kick, or even a few thinly sliced red onions for a crisp contrast. A light drizzle of extra virgin olive oil can also add a luscious finish.
Side Dishes
This salad shines on its own but pairs wonderfully with crusty bread or a simple quinoa pilaf to add a bit of heartiness. A chilled glass of rosé or a crisp white wine complements the flavors exceptionally well.
Creative Ways to Present
For a stunning presentation, serve the salad in hollowed-out avocado shells or build individual portions on lettuce leaves as an elegant appetizer. Using colorful plates can make the vibrant greens and pink shrimp pop even more at your table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled shrimp and avocado salad separately for best results. Keep the shrimp refrigerated in an airtight container and the avocado slices in a bowl with a squeeze of lime juice to prevent browning.
Freezing
Freezing this salad isn’t recommended due to the creamy texture of avocados, which can become mushy upon thawing. However, you can freeze the grilled shrimp alone and thaw them gently when ready to use.
Reheating
When reheating shrimp, do so gently in a skillet over low heat to avoid drying them out. Add avocado slices fresh at serving time since they don’t reheat well.
FAQs
Can I use frozen shrimp for this Grilled Shrimp & Avocado Salad Recipe?
Absolutely! Just thaw the shrimp completely and pat them dry before marinating to ensure they grill nicely and don’t steam on the grill.
What type of avocado is best for this salad?
Look for ripe Hass avocados with slightly soft skin when gently pressed. They have the creamiest texture and buttery flavor perfect for this recipe.
Can I make this salad vegan or vegetarian?
For a vegan version, swap out shrimp for grilled tofu or chickpeas seasoned with similar spices. The avocado and marinade flavors still make it delicious and fresh.
Is this salad spicy?
The original recipe is mild, but feel free to add chili flakes or a dash of hot sauce if you like some heat to complement the citrusy notes.
How long does the shrimp marinade last?
The marinade is best used fresh and should not be kept for longer than the shrimp marinating time, about 15 minutes. Over-marinating can make the shrimp tough.
Final Thoughts
I genuinely hope you give this Grilled Shrimp & Avocado Salad Recipe a try soon; it’s one of those dishes that’s simple to prepare yet tastes like a special occasion. The combination of smoky shrimp with creamy avocado and fresh lime just can’t be beat. It’s guaranteed to become a favorite in your recipe rotation, bringing fresh flavor and healthy ingredients to your table anytime you want something light and satisfying.
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Grilled Shrimp & Avocado Salad Recipe
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A fresh and vibrant Grilled Shrimp & Avocado Salad combining juicy, marinated grilled shrimp with creamy avocado, bright lime, and fresh cilantro. Perfect for a light and healthy meal that comes together quickly with minimal ingredients and bold flavors.
Ingredients
Shrimp 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 prepare for cooking the shrimp evenly and quickly.
- Marinate the Shrimp: In a bowl, combine olive oil, lime juice, minced garlic, salt, and pepper. Add the peeled and deveined shrimp and toss to coat thoroughly. Let the shrimp marinate for 15 minutes to absorb the flavors.
- Grill the Shrimp: Thread the shrimp onto skewers or place directly on the grill grates. Grill the shrimp for 2-3 minutes per side until they turn pink and opaque, indicating they are cooked through.
- Prepare the Avocados: While the shrimp is grilling, slice the ripe avocados into wedges to add a creamy texture and richness to the salad.
- Assemble the Salad: In a large bowl, combine the grilled shrimp and avocado slices. Drizzle with any leftover marinade for extra flavor and sprinkle with chopped fresh cilantro to finish.
- Serve: Serve the salad immediately while the shrimp is still warm to enjoy the perfect contrast of temperatures and fresh flavors.
Notes
- For easier grilling, soak wooden skewers in water for 30 minutes before using to prevent burning.
- Adjust the amount of garlic according to your taste preference.
- This salad can be served as a light main course or as a side dish.
- To make it spicier, add a pinch of red chili flakes to the shrimp marinade.
- Use ripe but firm avocados to avoid them becoming mushy in the salad.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
