Cooked - Shrimp Avocado Salad Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Shrimp Avocado Salad Recipe

6.0

½ lb 3 to 4 medium Roma tomatoes, chopped

½ English cucumber or 3 smaller garden cucumbers (sliced)

½ 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)

Pinch salt

3 Tbsp olive oil (mild or extra virgin)

Juice of 1 large lemon (about 3 Tbsp (it's ok to sub lime juice))

½ bunch cilantro ((½ cup chopped))

1 tsp sea salt or ¾ tsp table salt

⅛ tsp freshly ground black pepper

Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🥙Light Meal🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 109 weeks ago

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