Shrimp Avocado Salad
User Reviews
5
Shrimp Avocado Salad
Description
This Shrimp Avocado Salad begins by steaming thawed shrimp until they curl and turn pink. The dressing blends extra-virgin olive oil, lime juice, cumin, salt, and cracked black pepper, emulsified by whisking. The hot shrimp are combined with lettuce and diced red onions in the dressing, distributing flavor evenly. Sliced avocado pieces are arranged around the shrimp and garnished with chopped cilantro to add color and freshness. The salad offers a mix of textures: the shrimp’s firm bite, the crispness of lettuce and onion, and the creamy smoothness of avocado. It suits light lunches or starters and is flexible to serve chilled or slightly warmed.
Variations include substituting green onions for red onions or swapping cumin for paprika or coriander in the dressing. Leftovers keep for about two days in an airtight container, though avocado may brown after 24 hours. The dressing can be prepared up to two weeks in advance and paired with pre-cooked shrimp to save time.
Ingredients
- 1 pound Shrimp thawed, large
- 2 cups lettuce shredded
- ¼ red onion diced
- 2 avocado sliced
- 1 tablespoon cilantro chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper fresh cracked
Instructions
- Bring a large pot of water to a boil. Lower the heat to medium. Place the shrimp in a steamer insert or mesh strainer on top of the pot of water and cover with a lid. Steam until the shrimp curl and turn bright pink, 4-6 minutes. Remove and set aside to cool
- To make the dressing, use a bowl large enough to hold all the salad ingredients. Whisk together the olive oil, lime juice, cumin, salt and pepper until emulsified.
- Transfer the steam shrimp on top of the dressing. Add the shredded lettuce and red onions and combine with the dressing in the bowl. Tuck the sliced avocados around the shrimp and garnish with fresh cilantro.
- Serve at room temperature or chilled.
Notes
- Store leftovers in an airtight container and consume within two days; avocado browns after 24 hours.
- Dressing can be made up to two weeks ahead and stored refrigerated.
- Pre-cooked shrimp can replace cooking shrimp fresh to shorten preparation.
- Red onion may be substituted with green onions or omitted if preferred.
- For a different spice note, cumin in the dressing can be swapped with paprika or coriander.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 438mg | 18% |
| Potassium | 874mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 15mg | 17% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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