Shrimp Avocado Salad by Skinnytaste

My daughter and I were craving something light and refreshing to kick off summer and I found this shrimp avocado salad on the skinnytaste.com website. It was so fresh and flavorful and perfect for hot summer days. It keeps well in the refrigerator too, even the avocados stayed pretty green the next day because of the lime juice. I didn’t really change her recipe other than adding information about cooking the shrimp and using grape tomatoes instead of a whole tomato, but I just wanted this recipe on here so I can quickly reference it to use it again!

Ingredients

• 1 pound wild caught shrimp, peeled and deveined
• 1/4 cup red onion
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 2 limes, juiced, or 4 tablespoons lime juice (I like this one because it is juice lime juice with no additives)
• 1 teaspoon olive oil
• 1/4 teaspoon Redmonds real salt
• 1/4 teaspoon black pepper
• 1 carton grape tomatoes, chopped
• 1 jalapeno, seeds removed and diced
• 1 bunch cilantro or cilantro to taste

Directions

Peel and devein shrimp. Sprinkle the lime juice over the shrimp and let sit while doing the next step.

Add diced red onion, lime juice, olive oil, salt and pepper to a large mixing bowl. Let sit for about 5 minutes to make the onion more mild and to combine the flavors.

Heat 1 tablespoon (or more) in a skillet over medium heat. Add shrimp and cook until no longer opaque. Let cool slightly.

Chop tomatoes, jalapeno, avocado, and add to the onion mixture and toss to combine. If serving later, wait to chop the avocado and chop and add to the salad just before serving.

Add cooled shrimp and toss again.

Chop cilantro and add to taste. I used a little less than a bunch.

Add salt and pepper to taste.

Serve right away or put in refrigerator until serving and then add the chopped avocado. The avocado was fine for me the next day, but if serving to other people, wait to add until just before serving.

Enjoy!