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Shrimp and Avocado Salad
5 from 2 votes

Shrimp and Avocado Salad

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
31 mins
Cook Time
10 mins
Total Time
41 mins
Servings: 4 servings
Calories: 354 kcal
Course: Salad, Brunch
Cuisine: American

Ingredients

  • 1 lb Shrimp peeled and deveined, tail on, raw
  • 6 cups baby spinach
  • 2 avocado sliced, small
  • 1 cup corn
  • 1 cup cherry tomato halved
  • 1 cup cilantro loosely packed
  • 2 tbsp olive oil
  • 1/2 tbsp honey
  • 1 tsp Spicy Everything Seasoning Flavor God brand
  • 4 cloves garlic
  • 1/4 cup Greek yogurt plain, fat free
  • watermelon radish sliced, optional

Instructions

    Cup of Yum
  1. Combine cilantro, juice of 2 limes, olive oil, Flavor God seasoning, and garlic in a blender.  Blend until mostly smooth.
  2. Pour half of the cilantro mixture over shrimp in a resealable container and marinate for no more than 30 minutes.
  3. Add Greek yogurt and honey to the reserved cilantro mixture and blend.  Set aside to use as dressing.
  4. Layer spinach, corn, tomatoes and avocado in a serving dish.
  5. Grill or pan sear shrimp until cooked through.  Add on top of assembled salad ingredients and top with dressing before serving.

Notes

  • To get a nice sear on the shrimp in a pan, rinse and dry them before marinating, then lay them out on a paper towel lined plate after removing them from the marinade.  Lightly pat them dry before adding them to a dry, hot pan over medium-high heat.  Don't overcrowd the pan or move them around, except for flipping them once.

Nutrition Information

Calories 354kcal (18%) Carbohydrates 26g (9%) Protein 25g (50%) Fat 19g (29%) Cholesterol 166mg (55%) Sodium 297mg (12%) Potassium 515mg (11%) Fiber 10g (40%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 354

% Daily Value*

Calories 354kcal 18%
Carbohydrates 26g 9%
Protein 25g 50%
Fat 19g 29%
Cholesterol 166mg 55%
Sodium 297mg 12%
Potassium 515mg 11%
Fiber 10g 40%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.