Step 1:
Boil the shrimp in a large pot of water for about 2 minutes until the shrimp just turns pink.
You can add seasoning to the cold water before bringing it to a boil such as ½ lemon sliced, 1 tablespoon sea salt or garlic salt, and ½ teaspoon black peppercorns.
Immediately put the shrimp in a water bath with ice cubes to stop the shrimp from cooking.
Step 2:
While the water is coming to a boil for the shrimp, make the lime dressing by adding the freshly squeezed lime juice, avocado oil, agave nectar (or other sweetener options), salt, and pepper into a small bowl or small jar.
Stir or shake well.
This is also a convenient time to chop the vegetables.
Step 3:
In a medium-sized bowl add the cooked chilled shrimp, sliced cucumber, minced red onion, sliced grape tomatoes, cubed mango, cubed avocado, and chopped fresh cilantro.
Combine the salad ingredients.
Step 4:
Pour the dressing over the top of the Mexican shrimp salad and gently toss to combine.
Let sit for up to 30 minutes to combine the flavors before serving.
Step 5:
Add more salt and pepper to taste, and garnish with additional chopped fresh cilantro and tajin seasoning (optional).
This is also great served with cooked cauliflower rice for a meal prep lunch.
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