Avocado Lime Shrimp Cabbage Crunch (Printable)
Juicy shrimp meet creamy avocado and crisp cabbage in a zesty lime bowl. Ready in 30 minutes.
# List of ingredients:
→ For the Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/4 tsp sea salt
06 - 1/4 tsp freshly ground black pepper
→ For the Salad
07 - 4 cups shredded green cabbage
08 - 1 cup shredded red cabbage
09 - 1 cup julienned carrots
10 - 1/2 cup thinly sliced red bell pepper
11 - 1/4 cup chopped fresh cilantro
12 - 2 ripe avocados, diced
→ For the Lime Dressing
13 - 1/4 cup freshly squeezed lime juice (about 2 limes)
14 - 2 tbsp extra-virgin olive oil
15 - 1 tbsp honey or agave syrup
16 - 1 small garlic clove, finely minced
17 - 1/2 tsp sea salt
18 - 1/4 tsp black pepper
# Steps:
01 - Whisk together lime juice, olive oil, honey or agave, minced garlic, salt, and pepper in a small bowl until fully emulsified. Set aside to allow flavors to meld.
02 - Pat shrimp dry with paper towels. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
03 - Combine green cabbage, red cabbage, carrots, red bell pepper, and cilantro in a large mixing bowl. Drizzle with half the lime dressing and toss thoroughly to coat all vegetables evenly.
04 - Add diced avocado and cooked shrimp to the dressed vegetables. Gently toss to combine, adding remaining dressing as needed to achieve desired coating. Serve immediately, garnished with additional cilantro and lime wedges if desired.
# Expert Advice:
01 -
- The lime dressing cuts through richness while making everything taste alive and bright
- That satisfying crunch when you bite into cabbage and shrimp is seriously addictive
02 -
- The salad gets soggy if dressed too far ahead, so add the final dressing right before serving
- Room temperature shrimp taste better here than cold ones from the fridge
03 -
- Dry your shrimp thoroughly with paper towels before seasoning or they will steam instead of sear
- Use a vegetable peeler to create ribbon thin carrots for a more elegant look