Shrimp Avocado Salad

Name: Shrimp Avocado Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 serving
Ingredients: 1 pound raw jumbo shrimp; 8 cups romaine lettuce; 2 haas avocados; 1 cup cherry tomatoes; 1 cup English or baby cucumbers; 1 medium bell pepper (yellow or orange); ¼ cup red onion; 1 tablespoon olive oil; 1 teaspoon smoked paprika; ½ teaspoon garlic salt; ¼ teaspoon ground black pepper; ⅓ cup olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon sugar-free Keto honey; 1 teaspoon Dijon mustard; 1 clove garlic; ½ teaspoon salt; ¼ teaspoon ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
6
Calories
306 kcal
Course
Salad
Cuisine
American

Shrimp Avocado Salad

Iris Warren

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This delightfully delicious Shrimp Avocado Salad features perfectly seasoned, tender pan-seared shrimp and crisp veggies that are drizzled with an easy homemade dressing!

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Ingredients

Servings

For the Salad

1 pound raw jumbo shrimp peeled and deveined
8 cups romaine lettuce
2 haas avocados sliced
1 cup cherry tomatoes halved
1 cup English or baby cucumbers cut into half moons
1 medium bell pepper (yellow or orange) chopped
¼ cup red onion thinly sliced
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic salt
¼ teaspoon ground black pepper

For the Dressing

⅓ cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon sugar-free Keto honey
1 teaspoon Dijon mustard
1 clove garlic grated
½ teaspoon salt
¼ teaspoon ground black pepper

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Instructions

To Make the Shrimp

Drizzle the olive oil in a large nonstick skillet over medium high heat. Add in the shrimp and sprinkle the smoked paprika, garlic salt and pepper on both sides.
Sear the shrimp for about 2 minutes on each side and once they turn pink, remove them from the pan and set aside to cool slightly while you prepare the salad.

To Assemble the Salad

Remove the core from the head of romaine lettuce, slice in quarters lengthwise, then chop into bite size pieces. Wash and dry the lettuce, I like to use a salad spinner.
In a large salad bowl, add in the lettuce. Just to the right of the center, add in the shrimp.
Slice the avocados in half, remove the pits and slice in half again. Remove the peels, then slice into thick strips. Place the avocado to the left of the shrimp.
Slice the tomatoes in half and place them to the left of the avocado. Chop the bell pepper and add it to the right of the shrimp. Slice the red onion into thin strips and place to the left of the tomatoes.
And lastly, slice the cucumber into half moons and place them to the right of the bell pepper.

To Make the Dressing

Add all of the dressing ingredients in the cup of a salad dressing shaker, mason jar or immersion blender and shake/mix until well combined.
Pour over the salad right before serving and store any leftovers in the fridge for a few days.

Notes

Now you can serve the salad any way you like, but I prefer to arrange the ingredients in rows because it makes a pretty presentation. I dress the salad right before serving, then toss it all together and serve.
Now you can serve the salad any way you like, but I prefer to arrange the ingredients in rows because it makes a pretty presentation. I dress the salad right before serving, then toss it all together and serve.
If you don't like shrimp, you can use chicken, salmon or steak inside. Just be sure to adjust the cooking times accordingly.