Sun-Drenched Chili Lime Shrimp & Avocado Salad
Savoroid Tony Original

Sun-Drenched Chili Lime Shrimp & Avocado Salad

Recipe made for PelicanPassageBob
Optional flavor upgrade CHILI LIME See this blend at Salted Perfection $16.00

Sign in to favorite recipes, keep cooking history, rate dishes, and remix them for your table.

Total time 20 minutes
Serves 4
Fits
Keto-Friendly

Every time I smell lime and chili together, I’m back at this little shack on the Jersey coast where the air was thick and the seafood was pulled straight from the water that morning. This salad is my way of bringing that breezy, carefree feeling into your kitchen. It’s all about the contrast—the warm, spicy shrimp hitting those cool, creamy slices of avocado. It’s simple, it’s honest, and it feels like a vacation in a bowl. I like to think of it as a love letter to those humid summer nights when you didn't want to be anywhere else.

Made to serve: 3-4
Scale:

Ingredients

  • 1.5 lbs Large shrimp, peeled and deveined
  • 2 tbsp Salted Perfection Chili Lime Finishing Salt, divided
  • 2 tbsp Avocado oil
  • 1 tsp Chili powder
  • 1/2 tsp Ground cumin
  • 5 oz Mixed baby greens
  • 2 Large avocados, sliced
  • 1/2 Red onion, very thinly sliced
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup Fresh lime juice
  • 1/4 cup Fresh cilantro, chopped

Instructions

  1. Start by patting your shrimp bone-dry with a paper towel; moisture is the enemy of a good sear, and we want these beauties to have a little golden crust.
  2. In a small bowl, toss the shrimp with the chili powder, cumin, and 1 tablespoon of the Salted Perfection Chili Lime Finishing Salt, ensuring every piece is coated like it’s ready for a night out.
  3. Heat the avocado oil in a large skillet over medium-high heat until it shimmers, then add the shrimp in a single layer, cooking them for about two minutes per side until they turn that perfect opaque pink.
  4. While the shrimp are resting for a moment, whisk together the extra virgin olive oil, fresh lime juice, chopped cilantro, and 2 teaspoons of the Salted Perfection Chili Lime Finishing Salt in a jar to create a bright, zingy dressing.
  5. Lay out a lush bed of mixed greens on a large platter, then nestle the sliced avocado and red onion in among the leaves.
  6. Place the warm shrimp over the salad and drizzle that lime dressing over everything, letting it pool slightly in the curves of the avocado.
  7. Right before you bring it to the table, sprinkle the remaining 1 teaspoon of Salted Perfection Chili Lime Finishing Salt over the top to wake up all those fats and citrus notes. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

Rate this recipe

How did it go? Choose a rating, then save it.

0.0

Recipe notes

Scroll to top
Link copied! Now go make someone hungry.