Chili-Infused Shrimp and Avocado Salad
A refreshing salad combining plump shrimp tossed in a hot chili-lime dressing with creamy avocado and crisp greens for a light yet vibrant meal. This latin american-inspired seafood ready in about 16 minutes pairs large shrimp peeled and deveined, olive oil, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz large shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1 medium ripe avocado diced
- 4 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 2 tbsp cilantro chopped
Instructions
- Step 1: In a medium bowl, toss 12 oz peeled and deveined large shrimp with 2 tbsp olive oil, 2 tbsp fresh lime juice, 1/2 tsp chili powder, 1/4 tsp garlic powder, and 1/2 tsp salt until shrimp are evenly coated.
- Step 2: Heat a large skillet over medium-high heat and add the shrimp mixture. Cook for 2-3 minutes per side until shrimp are opaque and slightly charred.
- Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 1 medium diced ripe avocado.
- Step 4: Add the cooked shrimp on top of the salad and sprinkle 2 tbsp chopped cilantro over everything. Toss gently to combine and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chili-Infused Shrimp and Avocado Salad take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chili-Infused Shrimp and Avocado Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Chili-Infused Shrimp and Avocado Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chili-Infused Shrimp and Avocado Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chili-Infused Shrimp and Avocado Salad?
Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
