Mediterranean Spicy Shrimp & Avocado Salad Bowl
This salad bowl is vibrant, fresh, and full of flavor. Juicy shrimp tossed with Mediterranean spices and a touch of cayenne bring heat and depth, while creamy avocado balances the spice. Paired with crisp greens, sweet tomatoes, and fresh herbs, it makes a light but satisfying meal. The zesty olive oil and lemon dressing ties everything together for a refreshing Mediterranean-inspired dish that’s perfect for lunch or dinner.
Time
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
For the Salad Bowl:
Shrimp: Large peeled and deveined shrimp (about 1 lb)
Greens: 4 cups baby arugula or romaine lettuce
Avocado: 1 ripe Hass avocado, sliced
Tomatoes: 1 cup Sun Gold or cherry tomatoes, halved
Onions: ½ small shallot or ¼ red onion, thinly sliced
Herbs: ¼ cup fresh basil leaves (or cilantro/parsley), roughly chopped
Optional: 2 tbsp toasted pine nuts for crunch
For the Dressing:
3 tbsp olive oil
2 tbsp fresh lemon or lime juice
For Seasoning the Shrimp:
½ tsp cayenne pepper (adjust to taste)
½ tsp dried oregano
½ tsp kosher salt
¼ tsp freshly ground black pepper
Instructions
Season the shrimp: In a bowl, toss the shrimp with cayenne, oregano, salt, and black pepper until well coated.
Cook the shrimp: Heat a drizzle of olive oil in a skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove from heat.
Make the dressing: In a small bowl or jar, whisk together olive oil and lemon juice. Season with a pinch of salt and pepper to taste.
Assemble the salad: In a large bowl, arrange the greens as a base. Top with avocado slices, halved tomatoes, onion, and herbs.
Add shrimp: Place the cooked shrimp on top of the salad.
Finish & serve: Drizzle with the dressing, sprinkle with toasted pine nuts (if using), and serve immediately.
Tips & Variations
Adjust the spice: If you like it milder, cut the cayenne in half or replace it with smoked paprika for a smoky, less spicy kick.
Protein swap: Use grilled chicken, salmon, or chickpeas instead of shrimp for a different twist.
Greens variety: Mix arugula with spinach, kale, or spring mix for a different flavor and texture.
Extra crunch: Add cucumbers, bell peppers, or roasted chickpeas for more bite.
Nutty upgrade: Swap pine nuts with toasted almonds, walnuts, or pumpkin seeds.
Herb options: Basil adds freshness, but cilantro, parsley, or even mint can change the flavor profile.
Creamier dressing: Whisk in a spoonful of Greek yogurt or tahini for a creamier lemon dressing.
Meal prep friendly: Keep shrimp, dressing, and salad greens stored separately. Combine just before serving to keep the greens crisp.
Q&A
Q: Can I serve this salad warm or cold?
A: Both work. The shrimp are best served warm, but you can chill them if you prefer a cold salad.
Q: Can I grill the shrimp instead of pan-cooking?
A: Absolutely. Thread the shrimp on skewers and grill for 2–3 minutes per side for a smoky flavor.
Q: How can I make this salad more filling?
A: Add a base of cooked quinoa, couscous, or farro to make it heartier.
Q: Is this salad good for meal prep?
A: Yes, but store the shrimp, dressing, and greens separately. Assemble right before eating to keep everything fresh.
Nutrition
(per serving, approximate — based on 4 servings)
Calories: 320–350
Protein: 28g
Carbohydrates: 9g
Fiber: 5g
Sugar: 3g
Fat: 21g
Omega-3s: Good source from shrimp and avocado
(Values will vary depending on portion sizes and whether pine nuts are added.)
Conclusion
This Mediterranean Spicy Shrimp & Avocado Salad Bowl is light, refreshing, and full of bold flavor. The heat from cayenne balances beautifully with creamy avocado and crisp greens, while the lemon-olive oil dressing keeps it bright and zesty. It’s quick to make, nutritious, and versatile enough for a weeknight dinner or a lunch that feels special.