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Grilled Shrimp Avocado Salad: For a smoky twist, grill the shrimp before adding them to the salad. The slight char from the grill adds a wonderful depth of flavor to the dish.
Add fruit: For a touch of sweetness, add diced mango or pineapple to the salad for a tropical flair.
Make it vegan: Replace shrimp with black beans or roasted chickpeas for a plant-based alternative that still offers plenty of protein.
Spicy kick: If you love heat, add more jalapeños or drizzle the salad with a spicy chili sauce like sriracha or hot sauce.
FAQ:
Q: Can I use frozen shrimp for this salad? A: Yes, frozen shrimp work perfectly. Just make sure to thaw them properly by placing them in the refrigerator overnight or running them under cold water. Once thawed, follow the recipe instructions.
Q: What other vegetables can I add? A: Feel free to add corn, radishes, or even some avocado slices for extra texture and flavor. This recipe is versatile, so feel free to get creative with the vegetables you enjoy!
Q: How do I make this salad ahead of time? A: You can prep most of the ingredients ahead of time, such as chopping the vegetables and cooking the shrimp. However, it's best to add the avocado and dressing right before serving to keep everything fresh.
This Mexican Shrimp & Avocado Salad is a celebration of fresh, vibrant ingredients and bold flavors. Whether served at a backyard barbecue or enjoyed as a quick weeknight dinner, it’s sure to become a favorite in your recipe rotation!
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