the food blog world is a majestic thing.
years ago, when i hit the hot web streets of pinterest, i was so grateful to come across recipes from some of the blogging greats that helped light the path for my own culinary journey.
and gina from skinnytaste is one of those bloggers.
she makes cooking skinny so accessible, so enticing and most importantly – so tasty! she posted this shrimp salad recipe nearly 365 days ago + it has been one of my favorites since!
naturally, i have made a few ingredient tweaks.. but however you mix it up.. i know your summer routine will thank you for serving it up, especially on one of those 100º+ days.
this chilled salad stars one of my favorite light proteins, shrimp! the shrimp are chopped into bite-size morsels + mixed with some produce MVPs.. like avocado, jalapeno, red onion, cilantro + kissed with zesty lime!
besides being a great summer-approved meal, it also serves well as an appetizer! it’s kinda like the shrimp broke up with cocktail sauce and ran away with the salsa. .
i would suggest to mix it up as close to party time as you can allow, then serve in a chilled glass bowl over a bed of ice. serve with super thin crackers {like these! they’re the bees knees!} or even with cucumber slices to cut out the carbs completely!
..oh, and did i forget to mention that this salad was basically made to be chased with a chilled glass of rosé?
it should basically be called the perfect summer salad, amiright!
- 1 pound tails removed, peeled + cooked shrimp, diced
- 1 avocado, diced
- ¼ red onion, finely diced
- 1 jalapeno, finely diced
- 1 small red bell pepper, finely diced
- 1 tablespoon cilantro, finely chopped
- 2 limes, juiced
- 2 teaspoons olive oil
- 1 teaspoon apple cider vinegar
- ½ teaspoon cayenne pepper
- kosher salt + freshly ground pepper, to taste
- in a large mixing bowl, combine the red onion, lime juice, apple cider vinegar, olive oil, salt + pepper. let this sit {for at least 5 minutes} while you prep your shrimp + veggies.
- chop your shrimp + dice your veggies!
- add everything to the red onion mixture + mix thoroughly to coat.
- sprinkle the cayenne pepper over the mixture + serve while chilled! enjoy!
the ingredient list calls for cooked shrimp, which you can of course cook yourself! but a great time-saving shortcut is to buy cocktail shrimp from your grocery store’s seafood section!
this salad would be right at home on a salsa spread at your next party!
the avocado will break down + brown faster than the rest of the salad.. so my suggestion is to mix everything together + serve with avocado on the top at each serving, to help it last longer!
char-grilled corn would be an awesome add!
here is the original recipe from which my version stems!
join along as kelly posts, pins + peruses for inspiration in her ambitious kitchen!