Shrimp Avocado Salad Recipe
Natasha Kravchuk published this recipe on natashaskitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Johan Pordon on SeeMeCook
A fresh and satisfying summer salad loaded with Cajun-spiced shrimp, creamy avocado, crisp cucumbers, and sweet corn over a bed of romaine lettuce, all finished with a zesty cilantro lemon dressing.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chopped Salad
- 150 g
- 55 g
- 300 g
- 155 g
- 300 g
Cajun Shrimp
- 30 g
- 3 g
- 6 g
Zesty Cilantro Lemon Dressing
- 40 g
- 45 g
- 20 g
- 6 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.77 kg before cooking, which is about 445 g per serving.
Steps
Place the peeled and deveined shrimp in a medium bowl.
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.
Heat a large non-stick pan over medium-high heat.
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.
Sauté the shrimp for about 2 minutes without disturbing them to allow a good sear.
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.
Remove the shrimp to a plate and set aside to cool.
Chop, rinse, and spin dry the romaine lettuce.
Line the bottom of a large salad platter or bowl with the 5 to 6 cups of chopped romaine lettuce.
Arrange the chopped tomatoes, sliced red onion, sliced cucumber, cooked shrimp, sliced avocado, and corn in rows on top of the romaine.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 449
- Protein
- 28 g
- Carbs
- 23 g
- Fat
- 30 g
- Fiber
- 9 g
Where the calories come from
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