Cold Marinated Shrimp and Avocados
Elevate your summer dining experience with this vibrant Cold Marinated Shrimp and Avocado recipe, a refreshing blend of zesty citrus, creamy avocado, and tender shrimp. Perfect as a light main course or an impressive appetizer, this dish combines juicy cherry tomatoes, crisp red onion, and a hint of heat from red chili flakes, all tossed in a flavorful lime and lemon marinade infused with garlic and fresh herbs. Quick to prepare in just 25 minutes, this no-fuss recipe is served chilled, making it an ideal option for warm-weather gatherings. Serve it over baby spinach or arugula for an extra pop of color and crunch. Whether you’re hosting a backyard party or craving a healthy, protein-packed meal, this shrimp and avocado dish is guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 4 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon red chili flakes
- 2 large avocados, diced
- 0.5 cup red onion, finely diced
- 1 cup cherry tomatoes, halved
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach or arugula, for serving (optional)
Instructions
Bring a medium pot of water to boil and cook the shrimp for 2-3 minutes, or until they turn opaque and pink. Drain and immediately transfer to an ice bath to cool completely, then drain again.
In a large mixing bowl, combine lime juice, lemon juice, olive oil, minced garlic, cilantro, parsley, red chili flakes, salt, and black pepper. Whisk together to create the marinade.
Add the cooled shrimp to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld.
While the shrimp marinates, prepare the avocados, red onion, and cherry tomatoes. Dice the avocados, finely chop the red onion, and halve the cherry tomatoes.
Remove the shrimp from the fridge and gently toss with the diced avocados, red onion, and cherry tomatoes. Adjust salt and pepper to taste if necessary.
Optionally, serve the marinated shrimp and avocado mixture over a bed of baby spinach or arugula for added texture and color.
Divide into individual plates or bowls and serve immediately as a chilled appetizer or light main course. Enjoy!
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 11.5 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4548 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
