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Shrimp and Avocado Salad

Shrimp and Avocado Salad

Shrimp and Avocado Salad

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large Pot
2
Colander
3
Cutting board
4
Knife
5
Large bowl
6
Small bowl
7
Whisk
8
Measuring spoons
9
Measuring cups

Ingredients

Seafood

  • 1
    1 pound shrimp

Produce

  • 1
    2 each avocados
  • 2
    0.5 each red onion
  • 3
    0.25 cup cilantro
  • 4
    1 each lime

Pantry

  • 1
    2 tablespoon olive oil
  • 2
    0.5 teaspoon salt
  • 3
    0.25 teaspoon black pepper

Directions

1

Boil the Shrimp

Bring a pot of salted water to a rolling boil. A rolling boil is when the water is rapidly bubbling and moving. Add the shrimp and cook until they turn pink and opaque. This usually takes about 2-3 minutes. Be careful not to overcook them, or they will become rubbery.

2

Cool and Dry the Shrimp

Drain the cooked shrimp in a colander and immediately rinse them under cold water to stop the cooking process. This will also cool them down quickly. Once cooled, pat the shrimp dry with paper towels. This is important so the salad is not watery.

3

Prepare the Shrimp

Peel and devein the shrimp if they are not already prepared. To devein, use a small knife to make a shallow cut along the back of the shrimp and remove the dark vein. This step is important for presentation and to ensure the salad is clean.

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4

Prep the Vegetables

While the shrimp are cooling, prepare the rest of the salad. Dice the red onion into small, even pieces. Finely chop the cilantro. Cut the avocados in half, remove the pits, and then scoop the flesh into a bowl. Be careful when handling the knife and the avocado pit.

5

Combine Ingredients

In a large bowl, combine the diced avocados, red onion, and chopped cilantro. Add the cooked and dried shrimp. Gently mix everything together to combine. Be careful not to mash the avocados too much.

6

Prepare the Dressing

In a small bowl, whisk together the olive oil, juice of one lime, salt, and pepper to create the dressing. Whisking helps to combine the oil and lime juice. Taste and adjust the seasoning as needed.

7

Dress the Salad

Pour the dressing over the shrimp and avocado mixture. Gently toss the salad to ensure everything is coated with the dressing. Be careful not to overmix so the avocados don't break down too much.

8

Serve the Salad

Serve the shrimp and avocado salad immediately or chill for later. If chilling, cover the bowl with plastic wrap to prevent the avocados from turning brown. Serve in individual bowls or as a side dish.

Recipe Tips

  • Use fresh, ripe avocados for the best flavor and texture. They should be slightly soft to the touch but not mushy.
  • If you don't have fresh limes, bottled lime juice can be used as a substitute, but fresh is best for flavor.
  • For a spicier kick, add a pinch of red pepper flakes to the dressing or a finely diced jalapeño to the salad.
  • Store leftover salad in an airtight container in the refrigerator for up to 24 hours. To prevent the avocados from browning, you can also add a little extra lime juice or press plastic wrap directly onto the surface of the salad.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

15g

Protein

18g

Fat

25g

Fiber

8g

Sugar

3g

Sat. Fat

4g

Sodium

500mg

Trans Fat

0g

Cholesterol

150mg

Potassium

700mg

Vitamin A

100%

Vitamin C

15%

Calcium

50%

Iron

2%

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