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Cilantro Shrimp and Avocado Salad

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5 from 1 review

  • Author: One Lovely Life
  • Yield: 4-5 servings 1x



For shrimp & vinaigrette:

  • 1 lb. shrimp, peeled and de-veined (thaw if frozen)
  • 1/4 cup fresh lime juice
  • 34 Tbsp olive oil, plus more as needed
  • 12 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp chili powder
  • 1/4 cup fresh cilantro

For the salad:

  • 45 cups salad greens or 3 cups cooked orzo, or cooked quinoa
  • 34 Tbsp finely minced red onion
  • 1 1/2 cups halved baby tomatoes
  • 1 avocado, diced (pit and peel removed)
  • leftover vinaigrette (see above)


For the Shrimp and Vinaigrette:

  1. In a small bowl, stir together lime juice, 3 Tbsp olive oil, garlic, salt, pepper, chili powder, and cilantro. Add 3-4 Tbsp of vinaigrette mixture to shrimp (place in a shallow dish or zip-top bag to marinate).
  2. Marinate 5-10 minutes (don’t go longer, or shrimp will start to cook/cure in the lime juice).
  3. Heat 1 Tbsp olive oil in a medium pan over medium heat. Working in batches (so you don’t overcrowd the pan), cook shrimp about 1 minute per side, or until just cooked through. Remove to a bowl or plate and repeat with remaining shrimp.
  4. To assemble your salad, stir remaining vinaigrette into salad greens, orzo, or quinoa. Top with onion, tomato, cooked shrimp, and diced avocado. Gently stir to combine, and enjoy!