Colorful shrimp salad with corn, avocado, and fresh vegetables

Dinner

Colorful shrimp salad with corn, avocado, and fresh vegetables

Meet your new go-to 10-minute shrimp salad. Juicy shrimp, creamy avocado, and crisp veggies like cucumber and corn come together for the perfect mix of flavor and texture. The chili-garlic shrimp adds a gentle kick that balances the cool crunch of fresh greens. Simple, colorful, and packed with protein, this salad fuels your day without weighing you down.

PREP TIME 10
SERVINGS 1
  • Cuisine: American
  • Meal: Dinner
  • Difficulty: Easy
  • Focus: High fiber, High protein
  • Allergens: Shellfish
KCAL 410 kcal
PROTEIN 23 g
CARBS 24 g
FAT 25g
FIBER 12 g

Ingredients

Preparation

  1. 1

    Let the shrimp defrost.

  2. 2

    Rinse corn with cold water and drain.

  3. 3

    Cut cucumber into cubes, halve tomatoes, dice avocado, and slice onion into half rings.

  4. 4

    Press garlic and mix with shrimp and chili powder in a bowl. Stir well.

  5. 5

    Heat oil in a pan and cook shrimp for 2–3 minutes until done.

  6. 6

    Mix lettuce, cucumber, tomato, avocado, onion, corn, and carrot in a bowl.

  7. 7

    Top with shrimp and season with salt and pepper.

Quick Tip Add fresh herbs or extra chili flakes for more flavor and color.

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