Quick & Delicious Grilled Shrimp, Cucumber, & Avocado Salad with Lime Vinaigrette 

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Who says salad has to have lettuce? This quick and flavorful shrimp salad is proof that you don’t! With all the fresh flavors of the season, this is one easy lunch or dinner that you will want to make all grilling season long!

Crunchy, clean cucumber, bright red onion, spicy jalapeño, creamy avocado, and savory grilled shrimp are all graced in a smooth sweet and tangy citrus vinaigrette. This salad is served best right away, and enjoyed the day of. Whether you need a quick meal to entertain or just need a reason to fire up the grill this salad is it!

*Prep time does not include peeling and deveining shrimp.

                                                                                   

Quick & Delicious Grilled Shrimp, Cucumber, & Avocado Salad with Lime Vinaigrette

Serves 2
Prep: 15 min
Cooking: 10 min
Assembly: 5 min
Total: 30 min
Beginner

Ingredients:

For the Shrimp: 

1 Lb. shrimp, peeled & deveined, preferably wild caught 

2 Tbsp. olive oil 

1 tsp. paprika 

½ tsp. chili powder 

½ tsp. salt 

¼ tsp. pepper

 

For the Salad:  

5 cups cucumber, peeled, quartered, and sliced

1 cup red onion, sliced 

2 Tbsp. jalapeño, deseeded and diced 

1 avocados, sliced 

2 Tbsp. mint, fresh and chopped 

 

For the Vinaigrette: 

¼ cup olive oil 

2 oz. lime juice

½ tsp. cumin  

2 Tbsp. honey 

½ tsp. salt 

¼ tsp. pepper

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Start by soaking your skewers in water for at least 30 minutes to minimize burning.
  3. Next, peel and devein shrimp if needed.
  4. Place shrimp in a bowl and add olive oil, paprika, chili powder, salt, and pepper. Toss to coat.
  5. Skewer up your shrimp, being sure not to overcrowd them. I like to do 5-6 shrimp per skewer.
  6. Preheat your grill to 450°F.
  7. While the grill is preheating, chop up cucumber, onion, and jalapeño, and mint. Add them all to a bowl and toss to incorporate.
  8. Next, slice your avocado and squeeze a bit of lemon over it to prevent browning, set aside.
  9. Now we will make the vinaigrette. In a small bowl whisk together all ingredients for dressing, set aside.
  10. Next, grill shrimp 2-3 minutes on each side until cooked through. Remove from the grill and set aside.
  11. In a large serving bowl add cucumber mix, avocado, shrimp, and dressing. Gently toss to coat.
  12. Serve immediately and enjoy!

                               

Nutrition Facts: 
Calories- 493
Carbs- 35.8 g
Fat- 12.8 g
Protein- 34.6 g