Shrimp Avocado Salad Recipe
User Reviews
5
Shrimp Avocado Salad Recipe
Description
This Shrimp Avocado Salad starts with a chopped salad of fresh ingredients including Roma tomatoes, cucumber slices, thinly sliced red onions, corn kernels, avocado, and chopped romaine lettuce. The shrimp are seasoned with Cajun spice, garlic, and salt, then sautéed quickly in butter to keep them tender and flavorful without becoming rubbery. Once cooked, they are cooled before being assembled on the salad bed.
The dressing is a lively combination of olive oil, freshly squeezed lemon juice (or lime), chopped cilantro, sea salt, and black pepper. This zesty dressing ties the salad components together by adding a bright herbal-citrus note that balances the richness of the shrimp and avocado. The final salad is arranged with rows of the chopped vegetables and shrimp over the romaine base, maintaining visual appeal and varied texture in every bite.
The recipe advises careful cooking of shrimp to avoid overcooking, emphasizing a quick sauté approach. Also, it suggests rinsing and drying the romaine lettuce to ensure crispness in the salad. The straightforward dressing preparation keeps the flavors fresh and distinct, making this salad an option for a satisfying, flavorful meal or side.
Ingredients
For the Chopped Salad:
- 1/2 lb Roma tomato 3 to 4 medium, chopped
- 1/2 cucumber sliced, English or 3 smaller garden cucumbers
- 1/2 red onion thinly sliced, medium
- 2 avocado peeled, pitted and sliced
- 1 cup corn kernels from 2 fresh cobs or canned drained corn
- 1 romaine lettuce 5 to 6 cups chopped, medium
For the Cajun Shrimp:
- 2 Tbsp butter unsalted
- 1 lb Shrimp peeled and deveined, large raw
- 1 tsp Cajun spice
- 2 cloves garlic pressed
- Pinch salt
For the Zesty Cilantro Lemon Dressing:
- 3 Tbsp olive oil mild or extra virgin
- lemon about 3 Tbsp (it's ok to sub lime juice, juice of 1 large
- 1/2 cilantro 1/2 cup chopped, bunch
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper freshly ground
Instructions
- Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
- Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
- Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
- To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.
User Reviews
Overall Rating
5
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