In a medium bowl combine shrimp, juice from one lime, black pepper, and garlic powder. Stir everything together until the shrimp are evenly coated in lime juice and seasoning.
Heat a large saute pan to medium heat, once the pan is hot add the shrimp and lime juice to the pan. Arrange the shrimp into one even layer in the pan. Allow the shrimp to cook untouched for 3-4 minutes. Then flip the shrimp and cook on the other side for another 3-4 minutes. The shrimp is fully cooked when it is a light pink color and no longer translucent.
While the shrimp is cooking dress your salad greens. I like to mix the greens in the dressing before adding other ingredients. To do this place you greens into a large bowl, add the dressing. Using tongs toss your greens with the dressing until the dressing is evenly distributed. Then transfer you greens to the serving bowl. By dressing your greens before topping with other ingredients you will use less dressing and each bite with have the same amount of dressing.
Top your greens with your diced shallot, sliced avocado, chopped cilantro, and shrimp once they have finished cooking.
Macro Nutrition
Nutrition Facts
Shrimp and Avocado Salad
Amount Per Serving
Calories 308Calories from Fat 88
% Daily Value*
Fat 9.8g15%
Saturated Fat 1.3g8%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 3.5g
Cholesterol 319.5mg107%
Sodium 393.9mg17%
Potassium 861mg25%
Carbohydrates 14.7g5%
Fiber 5g21%
Sugar 2.2g2%
Protein 42.9g86%
Vitamin A 77.4IU2%
Vitamin C 54.6mg66%
Calcium 35.2mg4%
Iron 14.6mg81%
* Percent Daily Values are based on a 2000 calorie diet.