Shrimp Avocado Salad
Shrimp Avocado Salad combines the succulence of shrimp with the creamy texture of avocado in a light and refreshing salad that’s as nutritious as it is delicious.
Servings: 4 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- Non-Stick Pan
Ingredients
For the Salad
- 1 lb Large raw shrimp Peeled and deveined
- 2 Tbsp Unsalted butter
- 1 cup Corn kernels From fresh cobs or canned, drained
- 5-6 cups Romaine lettuce Chopped
- 2 avocados Avocados Peeled, pitted, and sliced
- 1/2 cup Chopped cilantro
For the Dressing
- 3 Tbsp Olive oil Mild or extra virgin
- Juice of 1 large lemon Lemon juice About 3 Tbsp, can substitute lime juice
- 1 tsp Sea salt Or 3/4 tsp table salt
- 1/8 tsp Freshly ground black pepper
- 1 tsp Cajun spice
- 2 cloves Garlic Pressed
- Pinch Salt
Instructions
- Place shrimp in a medium bowl, sprinkle with cajun spice, pressed garlic, and a pinch of salt, and stir to combine.
- Heat a large non-stick pan over medium-high heat. Swirl in the butter. Once the butter stops sizzling, add shrimp in a single layer and sauté for about 2 minutes without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Remove to a plate and set aside to cool.
- Chop, rinse, and spin dry the romaine lettuce. Line the bottom of a large salad platter or bowl with the chopped romaine. Add remaining salad ingredients and shrimp in rows on top of the romaine.
- To make the dressing, in a small bowl, whisk together the dressing ingredients. Drizzle dressing over the salad, then toss to combine and serve.
Notes
This salad is best enjoyed fresh, but if needed, store it in the refrigerator for up to one day. Avocado may brown slightly, so it’s ideal to add it fresh if preparing in advance.
Nutrition
Calories: 320kcal | Carbohydrates: 12g | Protein: 20g | Fat: 22g