Description
A refreshing and creamy salad featuring succulent shrimp and ripe avocados, perfect for a light lunch or dinner.
Ingredients
Scale
For the Crust:
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
Instructions
1. Prepare the Crust:
- Bring a pot of salted water to a boil. Add shrimp and cook until pink and opaque, about 2–3 minutes. Drain and let cool, then roughly chop.
- In a large bowl, combine the cooked shrimp, diced avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic, salt, pepper, and cumin to make the dressing.
- Pour the dressing over the shrimp mixture and gently stir to combine, being careful not to mash the avocado.
- Chill in the refrigerator for at least 15 minutes before serving. Serve cold.
Notes
You can customize the seasonings to taste.