Zesty Lime Shrimp and Avocado Salad

This fresh and light Shrimp and Avocado salad takes 10 minutes to put together and is reminiscent of a citrusy ceviche. A perfect appetizer from the Skinnytaste Fast and Slow Cookbook!

Zesty Lime Shrimp and Avocado Salad from Skinnytaste Fast and Slow

Whenever I open up a friend’s cookbook I can’t help but get giddy. Which is funny because I’m sure the feeling is tenfold when it’s your own. Having published recipes over 600 times on Fifteen Spatulas, I know how special it is to develop and curate recipes to share with kindred food-loving spirits, and a cookbook is one of the highest celebrations of that!

This Zesty Lime Shrimp and Avocado Salad is from my friend Gina’s new cookbook, Skinnytaste Fast and Slow. This is her second cookbook following up her New York Times Best Seller from two years ago (you may remember the Buttermilk Oven Fried Chicken I posted from her last book), and this one is all about super fast recipes and slow cooker recipes. Isn’t that brilliant?

Skinnytaste Fast and Slow Cookbook
I have tried a handful of recipes from her book so far (the stuffed cabbage rolls and slow cooker chicken and dumpling soup are favorites too) but this salad was the first one I tried. I saw the photo and had an instant craving.

Zesty Lime Shrimp and Avocado Salad from Gina Homolka's Skinnytaste

This dish reminds me so much of a fresh ceviche, except without all the anxiety about food poisoning. I know, it’s not glamorous to talk about that, but the first time I ever tried ceviche I got sick, so whenever I can have a substitute that’s cooked but similar in flavor, I’m a fan.

Oh, and did I mention that this took me 10 minutes to make? 10 minutes!!! Let me show you how to make it.

For the recipe, you need pre-cooked shrimp and a cast of supporting freshness:

Shrimp Tomato Avocado Jalapeno Salad

I bought a bag of pre-cooked shrimp from the grocery store and did a quick thaw by running it under cold water for about five minutes.

Combine the juice of 2 limes with olive oil, red onion, salt, and pepper:

Lime dressing for Shrimp Avocado Salad

Let that sit for 5 minutes.

Add jumbo cooked shrimp, tomatoes, jalapeño, cilantro, and avocado:

Zesty Lime Shrimp and Avocado Salad Ingredients

Toss all together to coat:

Fresh Zesty Lime Shrimp and Avocado Salad

Then the salad is ready to serve! This dish feels very summery to me, but truth be told, I’m eating it in October. I love the flavors and see this as a regular lunch for me.

Quick and Easy Zesty Lime Shrimp and Avocado Salad

Enjoy!

You can pick up a copy of Gina’s book at bookstores or on Amazon. If you’re a fan of lighter dishes and need more quick and slow cooker recipes, I can’t recommend it enough. Congratulations, Gina!

Zesty Lime Shrimp and Avocado Salad

This fresh and light Shrimp and Avocado salad takes 10 minutes to put together and is reminiscent of a citrusy ceviche. A perfect appetizer from the Skinnytaste Fast and Slow Cookbook!

Ingredients:

  • 1/4 cup chopped red onion
  • Juice of 2 small limes
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 pound peeled and cooked jumbo shrimp, cut into bite-size pieces
  • 1 medium Hass avocado (5 ounces), chopped
  • 1 medium tomato, chopped
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 1 tablespoon chopped fresh cilantro

Directions:

  1. In a small bowl, combine the onion, lime juice, olive oil, salt, and pepper to taste. Let sit for at least 5 minutes.
  2. In a large bowl, combine the shrimp, avocado, tomato, and jalapeno. Add the onion mixture and the cilantro, and toss gently. Season with pepper, if desired.

With permission from Gina Homolka’s Skinnytaste Fast and Slow