Garlic Shrimp & Avocado Salad

Garlic Shrimp & Avocado Salad is a protein-rich, nutrient-dense dish that combines tender, garlic-infused shrimp with creamy avocado and fresh vegetables. This refreshing and satisfying salad is perfect for a light lunch or a wholesome dinner.

Why You’ll Love This Recipe

• High in protein and healthy fats

• Bursting with fresh, vibrant flavors

• Quick and easy to prepare

• Naturally gluten-free and low in carbs

• Great for meal prep or a light main course

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Garlic cloves, minced

• Olive oil

• Avocados, sliced

• Cherry or grape tomatoes, halved

• Mixed greens or baby spinach

• Cucumber, sliced (optional)

• Bell peppers, diced

• Red onion, thinly sliced

• Fresh lemon or lime juice

• Salt and black pepper

• Optional: Fresh herbs (parsley or cilantro), dressing of choice

Directions

1. Heat olive oil in a skillet over medium heat.

2. Add minced garlic and sauté for about 30 seconds.

3. Add shrimp and cook for 2–3 minutes per side, or until pink and opaque. Season with salt and pepper.

4. In a large bowl, combine mixed greens, tomatoes, avocado slices, cucumber, bell pepper, and red onion.

5. Add cooked garlic shrimp on top.

6. Drizzle with lemon or lime juice and toss gently.

7. Serve immediately, garnished with fresh herbs if desired.

Servings and timing

• Servings: Serves 4

• Preparation time: 10 minutes

• Cooking time: 6–8 minutes

• Total time: 15–20 minutes

Variations

• Grain addition: Add quinoa, farro, or brown rice for a heartier bowl.

• Spicy kick: Sprinkle chili flakes or add sliced jalapeños.

• Creamy dressing: Use a yogurt-based dressing or a light vinaigrette.

• Citrus twist: Include orange or grapefruit segments for extra brightness.

• Keto-friendly: Leave out high-carb vegetables and add more avocado.

Storage/reheating

• To store: Keep salad and shrimp separate if storing. Refrigerate for up to 2 days.

• To reheat shrimp: Lightly reheat shrimp in a skillet or microwave until just warm; do not overcook.

• To serve: Assemble salad fresh each time for the best texture and taste.

FAQs

Can I use frozen shrimp?

Yes, thaw completely and pat dry before cooking to avoid excess moisture.

Is this salad suitable for a keto diet?

Yes, it’s naturally low in carbs and high in healthy fats, especially with avocado.

What other dressings pair well with this salad?

Citrus vinaigrettes, honey mustard, or creamy garlic dressings all work well.

How do I keep avocado from browning?

Squeeze lemon or lime juice over the avocado slices before storing or serving.

Can I make this ahead of time?

You can cook the shrimp ahead and chop the vegetables, but assemble just before eating.

What type of greens work best?

Baby spinach, arugula, romaine, or mixed greens all provide a great base.

Is this dish dairy-free?

Yes, unless you add a dairy-based dressing or cheese.

What can I serve with this salad?

Crusty bread, grilled corn, or a light soup make excellent pairings.

Can I grill the shrimp instead?

Absolutely—grilling adds a smoky flavor that complements the garlic and avocado.

How long should shrimp cook?

Shrimp cook quickly—about 2–3 minutes per side until they turn pink and opaque.

Conclusion

Garlic Shrimp & Avocado Salad delivers a flavorful blend of creamy, savory, and crisp textures in every bite. It’s perfect for health-conscious diners or anyone wanting a satisfying meal without heaviness. Quick to make and easily adaptable, this salad is sure to become a staple in your recipe collection.

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