1/4teaspoonred pepper flakesoptional, for a bit of heat
Instructions
Prepare the Shrimp: If the shrimp are not cooked, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and transfer to a bowl of ice water to cool quickly. Once cooled, chop the shrimp into bite-sized pieces.
Prepare the Vegetables: In a large mixing bowl, add the diced avocados, halved cherry tomatoes, finely chopped red onion, diced cucumber, and fresh cilantro or parsley.
Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, garlic powder (if using), and red pepper flakes (if using).
Combine: Add the chopped shrimp to the vegetable mixture. Pour the dressing over the salad and gently toss everything together until well combined.
Serve: Serve the avocado shrimp salad immediately as a light meal, or chill it in the refrigerator for 30 minutes before serving.