Step-by-Step Instructions
Season the shrimp.
Pat the shrimp completely dry, then toss with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Cook the shrimp.
Heat a nonstick skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side, until pink, opaque, and lightly caramelized.
Cool slightly.
Transfer shrimp to a plate and allow them to cool for about 5 minutes. This prevents the heat from softening the avocado during mixing.
Prepare the salad ingredients.
Dice the avocados into clean, even cubes. Cut pineapple into bite-size chunks. Thinly slice cucumber and red onion for a crisp, balanced texture.
Make the dressing.
In a small bowl, whisk together lime juice, olive oil, honey, and Dijon mustard until smooth and emulsified. Season with salt and black pepper to taste.
Assemble the salad.
In a large bowl, gently combine avocado, pineapple, cucumber, red onion, and cilantro.
Add shrimp and dress.
Place the shrimp on top, drizzle with the dressing, and gently toss using a folding motion to avoid mashing the avocado.
Taste and serve.
Adjust seasoning if needed with extra lime juice or salt. Serve immediately while fresh and vibrant.
FAQs
Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely in the refrigerator or under cold running water, then pat dry thoroughly before cooking. This helps the shrimp brown properly and prevents a watery texture.
How do I prevent avocados from browning?
Toss avocado pieces lightly with lime juice and assemble the salad just before serving. The acidity helps slow oxidation and keeps the avocado looking fresh and green.
Can this salad be made ahead of time?
The components can be prepared separately up to 24 hours in advance, but the salad should be assembled just before serving for the best texture and appearance. Store cooked shrimp, chopped pineapple, and dressing in separate containers in the refrigerator.
ADVERTISEMENT
