Shrimp Avocado Salad Recipe

Ingredients

• 0.5 lb Roma tomatoes (3 to 4 medium, chopped)
• 0.5 English cucumber (or 3 smaller garden cucumbers, sliced)
• 0.5 medium red onion (thinly sliced)
• 2 avocados (peeled, pitted and sliced)
• 1 cup corn kernels (from 2 fresh cobs or canned drained corn)
• 1 medium romaine lettuce (5 to 6 cups chopped)
• 2 Tbsp unsalted butter
• 1 lb large raw shrimp (peeled and deveined)
• 1 tsp cajun spice
• 2 cloves garlic (pressed)
• salt (pinch for shrimp)
• 3 Tbsp olive oil (mild or extra virgin)
• 3 Tbsp lemon juice (from 1 large lemon; lime juice is a suitable sub)
• 0.5 bunch cilantro (1/2 cup chopped)
• 1 tsp sea salt (or 3/4 tsp table salt)
• 0.125 tsp black pepper (freshly ground)

Steps

1. 1

   Place the peeled and deveined shrimp in a medium bowl.

2. 2

   Sprinkle the shrimp with 1 tsp Cajun spice, 2 pressed garlic cloves, and a pinch of salt. Stir to combine and coat the shrimp evenly.

3. 3

   Heat a large non-stick pan over medium-high heat.

4. 4

   Add 2 Tbsp of unsalted butter to the pan and swirl to coat. Once the butter stops sizzling, add the shrimp in a single layer.

5. 5

   Sauté the shrimp for about 2 minutes without disturbing them to allow a good sear.

6. 6

   Flip the shrimp over and sauté for another minute, or just until they are opaque and cooked through. Be careful not to overcook them, as they can become rubbery.

7. 7

   Remove the shrimp to a plate and set aside to cool.

8. 8

   Chop, rinse, and spin dry the romaine lettuce.

9. 9

   Line the bottom of a large salad platter or bowl with the 5 to 6 cups of chopped romaine lettuce.

10. 10

    Arrange the chopped tomatoes, sliced red onion, sliced cucumber, cooked shrimp, sliced avocado, and corn in rows on top of the romaine.

11. 11

    In a small bowl, whisk together the dressing ingredients: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1/2 cup chopped cilantro, 1 tsp sea salt, and 1/8 tsp black pepper.

12. 12

    Drizzle the dressing over the salad, then toss to combine and serve immediately.

Notes

Freshly boiled or grilled corn makes a significant difference in flavor, though canned corn can be used in the winter. For a vegetarian version, simply omit the shrimp. If you prefer, lime juice can be substituted for lemon juice in the dressing.

Nutrition per serving

• main course
• salad
• seafood
• shrimp
• avocado
• healthy
• summer
• gluten-free