Shrimp Avocado Salad Recipe
A fresh and flavorful shrimp and avocado salad perfect for a light lunch or dinner, packed with vibrant vegetables and a zesty dressing.
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 sub lime juice)
- 1/2 bunch cilantro (chopped)
- 1/2 cup chopped cilantro
- 1 tsp sea salt (or 3/4 tsp table salt)
- 1/8 tsp black pepper (freshly ground)
Instructions
- Season shrimp with cajun spice, pressed garlic, and 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 dressing ingredients; drizzle over salad and toss gently to combine.
Notes
For extra flavor, add a pinch of smoked paprika to the shrimp seasoning.