Gulf Coast Avocado Shrimp Salad Recipes

AVOCADO SHRIMP SALAD

Steps:

• Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
• Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

SHRIMP AVOCADO SALAD

Steps:

• Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

AVOCADO-SHRIMP SALAD

Steps:

• Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
• Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
• Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
• In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
• Toss salad with dressing. Add Shrimp and toss.
• Add tortilla chips to the sides of the bowls.
• Enjoy!

GULF COAST SHRIMP GUMBO

Steps:

• Make a roux-heat 4 tablespoons oil in a medium, heavy skillet set over medium heat.
• When hot, add flour and stir constantly with a wooden spoon until the mixture thickens and turns a deep reddish brown, 6-8 minutes.
• Remove from heat and set aside.
• Add 2 tablespoons oil to a large heavy, deep sided pot set over med-high heat.
• When hot, add in onion, celery, carrot, and red bell pepper.
• Saute, stirring constantly, for 3 minutes.
• Add in garlic and cook, stirring for 1 minute.
• Stir in cayenne, thyme, salt, and pepper.
• Add stock, tomatoes, parsley, and bay leaves; bring mixture to a simmer.
• Decrease heat to low so that mixture stays at a simmer, then whisk in the roux.
• Simmer gumbo until vegetables are tender and mixture has thickened, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large heavy skillet over med-high heat.
• When hot, add the okra and saute, stirring, until just lightly browned around the edges, 4-5 minutes.
• Add okra and sausage to the gumbo after it has simmered 20 minutes.
• Cook 1 minute to heat through.
• When ready to serve, add shrimp to the gumbo and cook until the shrimp curl and turn pink, about 3 minutes (do not overcook the shrimp).
• Taste gumbo and season with salt and pepper, if needed.
• If gumbo is too thick, thin it with extra stock to desired consistency.
• To serve, place about 2/3 cup rice in 6 shallow soup bowls and ladle gumbo over rice.

SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
• In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
• Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
• Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
• To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
• Enjoy!

SHRIMP AND AVOCADO SALAD

Steps:

• Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.

GULF COAST AVOCADO SHRIMP SALAD

Steps:

• Mix all wet ingredients.
• Slice avocados into dressing mixture to keep their color.
• Mix celery, olives, green onions and shrimp.
• Add dry and wet ingredients and toss lightly.