Shrimp Avocado Salad Recipe

     If you’re looking for a high protein, high fat type of salad that’s still loaded with lots of nutrition, I think you’re going to love this Shrimp Avocado Salad. I usually make this in the summer because it has really light and fresh flavors that’s perfect for a picnic or barbecue. But it works any time of the year, especially for those looking for keto or low-carb recipes. 


INGREDIENTS TO MAKE SHRIMP AVOCADO SALAD

Shrimp: Use large shrimp if possible, either raw or pre-cooked. I share the steaming method below if you bought it raw. You can leave the shrimp whole or chop it up into thirds to make them more bite-sized pieces.

Avocado: Make sure they are ripe but firm for best consistency with the salad. Add them right before serving.

Red onions: They give great flavor to the shrimp avocado salad without overpowering it.

Dressing: The homemade dressing is made with extra virgin olive oil and fresh squeezed lime juice, along with some cumin, salt and pepper. If you don’t like the taste of cumin, you can definitely skip that. The dressing really brings the salad together wonderfully!


HOW TO MAKE SHRIMP AVOCADO SALAD

STEAM THE SHRIMP

I prefer to buy large raw frozen shrimp for this recipe. Then I thaw it with cold running water and steam it in a steamer basket over a pot of boiling water. You only need about 5-6 minutes until the shrimp turns opaque. If the shell is on the shrimp, it will peel off easily when cooked.

After steaming and shelling the shrimp, you’re ready to assemble the shrimp avocado salad!

Keep in mind that there are alternate ways to cook the shrimp, for example on a stovetop, by sautéing with olive oil, salt and pepper or even on a grill. You can also buy pre-cooked shrimp that’s ready-to-use in the recipe.


ASSEMBLE THE SALAD

Start by tossing the cooked shrimp with the dressing and onions. You can also add chopped cilantro here, chopped tomatoes or any other vegetables you’re adding. Give them a good toss so the dressing gets absorbed well.

Then you’ll want to spoon the mixture on top of the shredded lettuce and carefully place the avocado slices around the shrimp in the salad. I like adding the avocado at the end for best presentation.

Alternatively, you can chop everything finely, and mix it all together. Then you can serve it in butter lettuce to make shrimp lettuce wraps, which is what I show in the recipe video below.


TIPS TO MAKE SHRIMP AVOCADO SALAD

Use ripe but firm avocados. The avocado should give a little when you press it, but not soft. If it is overipe it will be difficult to cut and not ripe enough and it will be hard to peel.

Make this recipe in less time by buying pre-cooked shrimp. You can also make it with fresh shrimp that aren’t frozen.

Cut the red onion into small pieces. If the pieces are too large they can over power the other ingredients. If you are not a fan of red onion you can substitute them with green onions.

This shrimp avocado salad is one of my favorite easy salads to make when I’m having company because I’ve got lots of fans of the shrimp and avocado combo! The mix of the lime juice, cumin and the cilantro give it a Mexican vibe, but the taste is not too potent for any picky eaters. The salad is low-carb, high-protein and totally medium in effort…actually it’s quite possibly my easiest effortless salad!


INGREDIENTS

  • 1 lb. shrimp thawed drained and patted dry with paper towel
  • 1 tablespoon olive oil
  • 2 avocados peeled and sliced
  • Salt and pepper
  • ¼ red onion sliced
  • 2 cups shredded lettuce
  • 1 tablespoon fresh chopped cilantro


Dressing

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh-squeezed lime juice
  • 1 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon Fresh cracked pepper

INSTRUCTIONS

To steam the shrimp, bring a large pot of water to a boil. Add the thawed shrimp to a steamer basket or mesh strainer and steam for 5-6 minutes until they turn opaque and cooked through

To make the dressing, use a bowl large enough to hold all the ingredients. Whisk together the olive oil, lime juice, cumin, salt and pepper

Transfer the cooked shrimp on top of the dressing. Add the red onions and gently combine all the ingredients with the dressing in the bowl. Spoon mixture over the shredded lettuce and add the sliced avocados.

Garnish with cilantro and serve at room temperature or chilled.


NOTES

Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it’s best to enjoy it within 24 hours since the avocados will slightly brown the next day.

Make Ahead Tips: You can make the dressing up to 2 weeks in advance and have it on hand ready to toss when you make the salad. You can also made pre-cooked shrimp and toss it in the salad instead of cooking it on your own.

Substitutes: For best results, follow the recipe as is. However if you’re not a fan of red onions, you can try green onions or skip them all together. Also, if you prefer not to use cumin in the dressing, try paprika or coriander.


NUTRITION

Serving: 1g, Calories: 363kcal, Carbohydrates: 7g, Protein: 24g, Fat: 26g, Saturated Fat: 3g, Cholesterol: 285mg, Sodium: 1033mg, Potassium: 478mg, Fiber: 5g, Vitamin A: 110IU, Vitamin C: 15.6mg, Calcium: 178mg, Iron: 3.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.


                                                                THANKS YOU :)

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