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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, flavorful meal or appetizer.

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 1 large lemon, can substitute lime)
  • 1/2 bunch cilantro (chopped)
  • 1/2 cup chopped cilantro
  • 1 tsp sea salt
  • 1/8 tsp freshly ground black pepper

Instructions 

  • Season shrimp with cajun spice, pressed garlic, and salt; set aside.
  • Heat butter in a pan over medium-high heat; cook shrimp 2-3 minutes until opaque, then set aside to cool.
  • Chop and prepare vegetables; line a large platter with lettuce, then arrange vegetables and cooked shrimp on top.
  • Whisk together olive oil, lemon juice, cilantro, salt, and pepper to make dressing.
  • Drizzle dressing over the salad, toss gently, and serve.

Notes

For extra flavor, marinate the shrimp in spices and garlic for 15 minutes before cooking.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Avocado, shrimp