Ingredients
- 1 lb shrimp, peeled and deveined
- 1/2 tsp ground cumin
- 1 Tbsp lime zest
- Juice of 2 limes
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cheese (queso fresco, cotija, or feta)
- 1 ripe avocado, diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp chili powder
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 2 Tbsp olive oil (divided)
- Tortilla chips, for serving
Instructions
- Heat 1 Tbsp olive oil in a skillet over medium. Cook shrimp 3 minutes per side or until pink and opaque. Let cool and chop.
- In a small bowl, whisk lime juice, zest, chili powder, cumin, salt, pepper, and 1 Tbsp olive oil.
- In a large bowl, combine avocado, tomatoes, onion, cilantro, and shrimp.
- Pour dressing over salad and toss gently.
- Top with crumbled cheese. Serve immediately or chill. Add tortilla chips on the side.
Notes
Servings: 4 | Prep Time: 10 min | Cook Time: 6 min | Total Time: 20 min