This easy recipe for shrimp avocado salad is under 400 calories and still manages to pack 34 grams of protein!
Ohhhhh… you guys! I hurt.
Like most of the human race, one of my new year resolutions was to make a better effort at hitting the gym. One of my very best friends is getting married in Mexico this August. Nothing like the prospect of life-long treasured pictures of yourself on the beach to light a fire under your butt to get in tip top shape. But my arms feel a little like jello and I doubt they’ll feel much better tomorrow… Taking your most fun cardio suggestions, now?
This shrimp avocado salad is my favorite clean eating / whole foods meal. And I’m pretty sure David would request it every single day for lunch if he could. With 34 grams of protein, even just one bowl of this salad leaves you feeling VERY full. David often gets a bowl and the remnants of mine. The shrimp are even better if you grill them on–ha! an actual grill–but it’s freezing outside, so my grill pan does the trick. (Watch out fellow denver-ites… forecast says the high on Thursday is 14 degrees…eep!)
This salad is also easy to prep the night before, since I usually head to work in a hurry. I put everything into the salad except the avocado and just take an avocado to work with me. I dice it up right before I eat so that things don’t get smushy. David and I tend to be a little heavy-handed with the avocado in this dish, so feel free to lighten it up (and drop the amount of fat) by using less. If you want to morph it into a heartier meal, throw this salad in a tortilla with this cilantro-lime dressing and make a shrimp taco out of it.
What are all y’all’s resolutions this year?
Nutrition & Macros per entree salad: calories: 364 carbs: 14 g protein: 34 g fat: 20 g
wyldflour
2 entree-sized salads or 4 side salads
15 minPrep Time
5 minCook Time
20 minTotal Time
Save RecipeIngredients
- 10 oz frozen shrimp (thawed, peeled, and deveined)
- 1/2 Tablespoon olive oil (for sauteing) + 1 teaspoon olive oil
- 1 1/2 Tablespoons lime juice, divided
- 3/4 teaspoon salt, divided
- 1/8 teaspoon pepper
- 1/2 teaspoon crushed red pepper
- 3/4 teaspoon cumin, divided
- 1/2 teaspoon ground garlic
- 1/4 teaspoon dried parsley
- 10 oz cherry tomatoes (about 2 cups)
- 1 1/2 medium-sized avocados
- 3 Tablespoons red onion, chopped (optional)
Instructions
- Thaw, peel, and devein shrimp if necessary.
- Pour 1/2 Tablespoon olive oil over grill pan and preheat to just over medium heat.
- Place shrimp in small mixing bowl. Add 1 teaspoon oil, 1/2 Tablespoon lime juice, 1/4 teaspoon salt, pepper, crushed red pepper, 1/2 teaspoon cumin, garlic, and parsley. Stir mixture until shrimp are coated.
- Grill shrimp until fully cooked--about 2 minutes per side, until pink. Set aside.
- Chop cherry tomatoes, avocado, and red onion. Drop into medium-sized mixing bowl. Add 1 Tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon cumin.
- Chop shrimp and add to tomato/avocado mixture. Stir to incorporate all flavors.
- Serve immediately.
Notes
If you need to make this salad ahead of time: chop the avocado, toss in 1-2 tablespoons of lime juice, and keep separately until just before you serve the salad. Then toss in the avocado. These steps will keep the avocado from browning or turning to mush.
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