0 from 18 votes
Spicy Shrimp Avocado Salad Recipe
You will love this easy, spicy shrimp and avocado salad recipe! Made with spicy cooked shrimp and drizzled with a tangy, honey mustard dressing, this shrimp and avocado salad recipe is loaded with flavor and simply the best. Perfect for a weekday lunch or quick dinner at home!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 496 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 pound raw shrimp peeled and deveined tail-on
- 1 Teaspoon cayenne pepper or to taste
- 4-6 Cups baby spinach
- 1 Cup cherry tomatoes halved
- 1 Small red onion Sliced
- 1 Large avocado Sliced
- 4 hard-boiled eggs sliced
- 1 Tablespoon olive oil
- 1/2 Cup corn Grilled fresh or frozen/thawed
- Sea salt and pepper, to taste
- 1/4 Cup crumbled blue cheese
- 2 Tablespoons chopped chives
FOR THE DRESSING
- 1 lemon juiced
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- Salt and fresh ground black pepper, 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!
Cup of Yum
Notes
- Nutrition Facts:
- Please note that the nutrition label is just a rough estimate based on an online nutrition calculator I used. It will vary based on the specific ingredients you use to make the recipe. Values may vary.
- Notes
- Store the leftovers in the refrigerator for up to three days. We recommend storing the dressing and salad separately.
- Be sure to devein your shrimp prior to cooking it.
- You can use corn on the cob or frozen corn kernels.
- Be sure to use a ripe avocado so it's soft enough to slice.
Nutrition Information
Calories
496kcal
(25%)
Carbohydrates
21g
(7%)
Protein
35g
(70%)
Fat
31g
(48%)
Saturated Fat
6g
(30%)
Cholesterol
478mg
(159%)
Sodium
1137mg
(47%)
Potassium
796mg
(23%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
3695IU
(74%)
Vitamin C
45.2mg
(50%)
Calcium
287mg
(29%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 496
% 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.