Shrimp Avocado Salad Recipe

We could live off this shrimp avocado salad. It's crazy good and loaded with avocado, cucumbers, tomatoes, sweet corn and tossed with a light and easy cilantro-lemon dressing. This shrimp salad has all the best flavors of summer! WINNER!! | natashaskitchen.com

Ingredients for Shrimp Avocado Salad:

• 1/2 lb (3 to 4 medium) Roma tomatoes, chopped
• 1/2 English cucumber or 3 smaller garden cucumbers, sliced
• 1/2 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)

For the Cajun Shrimp:

• 2 Tbsp unsalted butter
• 1 lb large raw shrimp, peeled and deveined
• 1 tsp cajun spice
• 2 cloves garlic, pressed
• Pinch of salt

For the Zesty Cilantro Lemon Dressing:

• 3 Tbsp olive oil (mild or extra virgin)
• Juice of 1 large lemon (about 3 Tbsp) (it’s ok to sub lime juice)
• 1/2 bunch cilantro, (1/2 cup chopped)
• 1 tsp sea salt or 3/4 tsp table salt
• 1/8 tsp freshly ground black pepper

How to Make Shrimp Avocado Salad:

1. Place shrimp in a medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt. Stir to combine.
2. Heat a 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 minutes without disturbing. Flip shrimp over and sauté another minute or just until fully cooked through. Don’t overcook shrimp or they can become rubbery.  Remove to a plate and set aside to cool.
3. Chop, rinse and spin dry your romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining ingredients in rows over the top of your romaine: chopped tomatoes, sliced red onion, sliced cucumber, cajun shrimp, avocado and boiled or grilled corn.

Share this post