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Shrimp Avocado Salad Recipe

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A fresh and vibrant shrimp and avocado salad perfect for a light lunch or dinner, packed with flavor and healthy ingredients.

Ingredients

Vegetables

  • 3 medium Roma tomatoes (chopped)
  • 2 English cucumbers (sliced)
  • 1 medium red onion (thinly sliced)
  • 2 avocados avocados (peeled, pitted and sliced)
  • 1 cup corn kernels (from 2 cobs or canned drained)
  • 5 cups romaine lettuce (chopped)

Shrimp

  • 1 lb large raw shrimp (peeled and deveined)
  • 2 Tbsp unsalted butter
  • 1 tsp cajun spice
  • 2 cloves garlic (pressed)
  • Pinch salt
  • 3 Tbsp olive oil (mild or extra virgin)
  • 3 Tbsp lemon juice (about 3 Tbsp, can substitute lime juice)
  • 1/2 bunch cilantro (chopped)
  • 1/2 cup chopped cilantro
  • 1 tsp sea salt
  • 1/8 tsp black pepper (freshly ground)

Instructions 

  • Season shrimp with cajun spice, pressed garlic, and a pinch of salt; stir to coat.
  • Heat butter in a pan over medium-high heat; cook shrimp about 2 minutes per side until cooked through. Remove and cool.
  • Chop, rinse, and dry romaine lettuce; line a large platter with it. Arrange vegetables and shrimp on top.
  • Whisk together olive oil, lemon juice, cilantro, sea salt, and black pepper to make dressing.
  • Drizzle dressing over the salad, toss gently, and serve.

Notes

For extra flavor, marinate the shrimp longer or add your favorite herbs.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Avocado, Shrimp