Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 jalapeño, seeded and minced (optional for heat)
- Mixed greens for serving
If you’re missing an ingredient, don’t fret. For the shrimp, you can substitute chicken or tofu for a different protein. The avocado can be replaced with a creamy dressing if you’re not a fan. And if cilantro isn’t your thing, fresh parsley works just as well. Personalize it to match your preferences—it’s all about making it your own!
Instructions
- Start by preparing the shrimp. In a large bowl, combine the shrimp with olive oil, cumin, chili powder, salt, and pepper. Toss to coat evenly.
- Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove from heat and set aside.
- In a separate bowl, prepare the fresh salsa by combining the cherry tomatoes, red onion, cilantro, lime juice, and jalapeño (if using). Mix well and season with a pinch of salt.
- In a large serving bowl, layer the mixed greens as a base. Top with the cooked shrimp, diced avocados, and fresh salsa.
- Gently toss the salad to combine all the ingredients. Adjust the seasoning with additional lime juice or salt if needed.
- Serve immediately and enjoy the refreshing flavors that remind you of a sunny afternoon in a vibrant market square.
From my experience, the key to this dish is not overcooking the shrimp. They should be juicy and tender, not rubbery. Keep an eye on them while they cook, and remember—a watched pot, or in this case, skillet, never boils over!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International