Ingredients
Here’s what you’ll need to create this delightful salad:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 ripe avocados, diced
- 1 cup fresh corn kernels (or canned, drained)
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 teaspoon cumin
- 1 jalapeño, seeded and minced (optional for extra heat)
If you’re looking for substitutions, feel free to swap fresh corn for frozen if that’s what you have on hand. For the shrimp, pre-cooked shrimp can be a time-saver, and if you’re vegetarian, grilled halloumi or tofu can be a wonderful alternative.
Instructions
Follow these steps to bring this vibrant salad to your table:
- Begin by seasoning the shrimp with salt, pepper, and cumin. Heat olive oil in a large skillet over medium heat.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and opaque. Remember, my mom always said, “Don’t overcook the shrimp, or they’ll get rubbery!”
- Once cooked, remove the shrimp from the skillet and set aside to cool slightly.
- In a large bowl, combine the diced avocados, corn kernels, cherry tomatoes, red onion, and cilantro.
- Add the cooked shrimp to the bowl, then squeeze the lime juice over the top.
- If you’re feeling adventurous like we often did in our family, toss in the minced jalapeño for an extra kick.
- Gently toss all the ingredients together until well mixed, being careful not to mash the avocados.
- Season with additional salt and pepper to taste. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International