Shrimp Avocado Salad
Creamy, juicy, and packed with bright citrus flavor — this Shrimp Avocado Salad is the kind of dish that feels both indulgent and fresh.
Servings: 4 servings
Equipment
- Mixing Bowl
- Non-Stick Pan
Ingredients
Ingredients
- 1 lb Large raw shrimp, peeled and deveined
- 2 Tbsp Unsalted butter room temperature or slightly softened for sautéing
- 1 cup Corn kernels fresh or canned, drained if canned
- 5-6 cups Romaine lettuce chopped and rinsed
- 2 Avocados peeled, pitted, and sliced
- 1/2 cup Chopped cilantro packed and roughly chopped
- 3 Tbsp Olive oil extra virgin preferred for dressing
- 1 Juice of 1 large lemon freshly squeezed
- 1 tsp Sea salt divided (use less for canned ingredients)
- 1/8 tsp Freshly ground black pepper
- 1 tsp Cajun spice store-bought or homemade blend
- 2 cloves Garlic pressed or finely minced
- 1 pinch Salt for shrimp seasoning
Instructions
- Place the shrimp in a medium bowl. Sprinkle with 1 tsp Cajun spice, the pressed garlic, and a pinch of salt. Stir to combine so each shrimp is evenly coated.
- Heat a large non-stick pan over medium-high heat. Add 2 Tbsp unsalted butter and swirl until it begins to sizzle. Arrange shrimp in a single layer in the hot butter, taking care not to overcrowd the pan.
- Sauté the shrimp for about 2 minutes on the first side until they turn pink and start to caramelize. Flip each shrimp and cook another 1 minute until opaque and cooked through. Remove shrimp from the pan and set aside on a plate to cool slightly.
- Chop and rinse the romaine lettuce, then line a large salad platter with the greens. Scatter 1 cup corn kernels over the lettuce, then add the sliced avocados and 1/2 cup chopped cilantro. Arrange the cooked shrimp on top.
- To make the dressing, whisk together 3 Tbsp olive oil, juice of 1 large lemon, 1 tsp sea salt, and 1/8 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning if needed.
- Drizzle the dressing over the assembled salad, then gently toss to combine, making sure avocado slices aren’t mashed. Serve immediately so the avocado stays fresh and the shrimp remains warm.
Notes
Store leftovers in an airtight container for up to 1 day. Keep dressing separate to prevent soggy greens.