Spicy Shrimp Avocado Salad Recipe
User Reviews
5
Spicy Shrimp Avocado Salad Recipe
Description
The Spicy Shrimp Avocado Salad Recipe uses peeled, deveined shrimp cooked quickly in olive oil with cayenne pepper, delivering a mildly spicy seafood component. The salad ingredients include crisp baby spinach, sweet cherry tomatoes, sliced red onion, creamy avocado, sweet corn, and sliced hard-boiled eggs, providing a mix of textures and fresh flavors.
The dressing is made by emulsifying lemon juice, extra virgin olive oil, Dijon mustard, and honey, giving a bright and slightly sweet finish that enhances the shrimp and vegetables. Crumbled blue cheese adds a tangy, creamy contrast, while chopped chives contribute a mild onion note. Together, the components create a salad that balances spice, creaminess, and acidity.
Leftovers can be refrigerated for up to three days if stored separately from the dressing. Using fresh, ripe avocado ensures proper slicing and creaminess, and deveining shrimp fully contributes to a cleaner texture and flavor.
The salad pairs well with grilled corn or frozen thawed kernels and can serve as a filling main dish or a substantial side.
Ingredients
- 1 pound Shrimp peeled and deveined tail-on, raw
- 1 Teaspoon cayenne pepper or to taste
- 4-6 Cups baby spinach
- 1 Cup cherry tomato halved
- 1 small red onion Sliced
- 1 Large avocado Sliced
- 4 egg sliced, hard-boiled
- 1 Tablespoon olive oil
- 1/2 Cup corn Grilled fresh or frozen/thawed
- sea salt to taste
- black pepper to taste
- 1/4 Cup blue cheese crumbled
- 2 Tablespoons chives chopped
FOR THE DRESSING
- 1 lemon juiced
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and cayenne pepper and cook for about 1-2 minutes each side or until they turn pink and no longer opaque.
- In a large salad bowl, add baby spinach, cherry tomatoes, red onion, boiled eggs, corn, avocado, and cooked shrimp.
- In a mason jar, combine all dressing ingredients. Shake vigorously to emulsify.
- Drizzle dressing over the salad and top with crumbled blue cheese and chives. Enjoy!
Notes
- Store salad and dressing separately in the refrigerator for up to three days to maintain freshness.
- Devein shrimp before cooking to ensure a clean taste and better texture.
- Use ripe avocado that is soft enough to slice easily for best texture in the salad.
- Corn can be grilled fresh or substituted with frozen thawed kernels according to availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 35g | 70% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 478mg | 159% |
| Sodium | 1137mg | 47% |
| Potassium | 796mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 3695IU | 74% |
| Vitamin C | 45.2mg | 50% |
| Calcium | 287mg | 29% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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