Salad: Mexico – Pacific Coast Mexico / Guerrero – Ensalada de Camarones y Aguacate (Shrimp and Avocado Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

- 1 lb (454 g) medium local shrimp, peeled and deveined (approx. 20–24 shrimp)
- 2 ripe avocados (about 400 g), peeled, pitted and cut into 1/2-inch (12 mm) cubes
- 2 medium vine-ripe tomatoes (about 10 oz / 280 g), seeded and chopped
- 1 small cucumber (about 6 oz / 170 g), seeded and diced
- 1/2 small red onion (about 2 oz / 56 g), thinly sliced
- 1/3 cup (8 g) fresh cilantro leaves, roughly chopped
- 1 serrano or jalapeno chile, seeded and thinly sliced (about 10 g) — optional for heat
- 1 tbsp (15 ml) olive oil for cooking shrimp
- For the citrus dressing:
  - 1/4 cup (60 ml) fresh lime juice (about 2 limes)
  - 2 tbsp (30 ml) fresh orange juice (naranja)
  - 3 tbsp (45 ml) extra virgin olive oil
  - 1 tsp (5 ml) honey or agave nectar
  - 1 small garlic clove, minced
  - 1/2 tsp (3 g) kosher salt, plus more to taste
  - 1/4 tsp (1 g) freshly ground black pepper
- Optional garnish: lime wedges and 2 tbsp (15 g) toasted pepitas (pumpkin seeds)

Instructions

Short Description:
A bright coastal salad of quickly cooked local shrimp, creamy avocado, tomatoes, cucumber and cilantro, dressed in a citrus vinaigrette. Served chilled or at room temperature as a refreshing accompaniment or light course.

Regional Notes:
This Guerrero Pacific Coast version highlights locally caught shrimp and a citrus-forward dressing (lime plus fresh orange) that reflects the region's abundant seafood and citrus. Compared with inland versions, it leans lighter and fresher, using simple searing rather than heavy sauces and featuring native flavors like cilantro and serrano chile.

1. Pat the shrimp dry with paper towels and season lightly with 1/4 tsp salt and a few grinds of black pepper.
2. Heat 1 tbsp (15 ml) olive oil in a heavy skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque (3–4 minutes total). Remove from heat and transfer to a bowl to cool to room temperature (or an ice bath for 2 minutes, then drain).
3. In a small bowl or jar, whisk together the lime juice (60 ml), orange juice (30 ml), 3 tbsp (45 ml) olive oil, honey, minced garlic, 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper until emulsified. Taste and adjust seasoning.
4. In a large bowl combine the chopped tomatoes, diced cucumber, sliced red onion, chopped cilantro and sliced serrano (if using). Pour about two-thirds of the dressing over these vegetables and toss gently to coat.
5. Gently fold the cooled shrimp and avocado cubes into the dressed vegetables, using the remaining dressing as needed to lightly coat everything without mashing the avocado.
6. Chill the salad 10–15 minutes to let flavors meld, or serve immediately at room temperature. Garnish with toasted pepitas and lime wedges if desired.