Mexican Shrimp Avocado Salad

Step 1:

Boil the shrimp in a large pot of water for about 2 minutes until the shrimp just turns pink.

You can add seasoning to the cold water before bringing it to a boil such as ½ lemon sliced, 1 tablespoon sea salt or garlic salt, and ½ teaspoon black peppercorns.

Immediately put the shrimp in a water bath with ice cubes to stop the shrimp from cooking.

Step 2:

While the water is coming to a boil for the shrimp, make the lime dressing by adding the freshly squeezed lime juice, avocado oil, agave nectar (or other sweetener options), salt, and pepper into a small bowl or small jar.

Stir or shake well.

This is also a convenient time to chop the vegetables.

Step 3:

In a medium-sized bowl add the cooked chilled shrimp, sliced cucumber, minced red onion, sliced grape tomatoes, cubed mango, cubed avocado, and chopped fresh cilantro.

Combine the salad ingredients.

Step 4:

Pour the dressing over the top of the Mexican shrimp salad and gently toss to combine.

Let sit for up to 30 minutes to combine the flavors before serving.

Step 5:

Add more salt and pepper to taste, and garnish with additional chopped fresh cilantro and tajin seasoning (optional).

This is also great served with cooked cauliflower rice for a meal prep lunch.