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Lime Shrimp and Avocado Salad

  • Yield: 8 cups 1x


  • 1 lb jumbo shrimp (peeled and deveined)
  • 1 medium tomato (diced or 10 cherry tomatoes, diced)
  • 1 large avocado (diced)
  • 1/2-1 medium jalapeño (seeds removed, diced)
  • 1/4 cup red onion (chopped)
  • 2 medium limes, juiced
  • 1 tsp olive oil
  • 2 tbs cilantro (chopped)
  • to taste salt & pepper
  • 6 cups lettuce or salad greens
  • 1-2 tbs shrimp seasoning (We prefer California Citrus Rub)



  1. Clean and dry the shrimp, then sprinkle with seasoning mix and stir to coat shrimp
  2. Heat small amount of oil or ghee in sauté pan over high heat.
  3. When oil is hot, add the shrimp and sauté until no longer pink and just beginning to turn brown. Turn shrimp to all sides to cook.
  4. Remove from pan and drain on paper towel, then set aside.


  1. In a small bowl, combine onion, lime juice, olive oil, salt, and pepper and mix well. Allow to sit at least 5 minutes to mellow the flavor of the onion.
  2. Add the tomato, jalapeño, cilantro, and avocado to the lime mixture and mix gently.
  3. Place 1 1/2 cups of the lettuce in each bowl.
  4. Divide the avocado mixture between the 4 bowls and place on top of the lettuce.
  5. Place the shrimp on top of the avocado mixture.
  6. Top with cilantro when serving.



  • Category: Main Dish


  • Serving Size: 2 cups
  • Calories: 197
  • Fat: 9.83 g
  • Carbohydrates: 11.67 g
  • Protein: 17.85 g
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