Seared Shrimp And Avocado Salad Recipe By Tasty

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.

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!

SEARED AHI -AVOCADO SALAD

Steps:

• Brush your Ahi with Extra Virgin olive oil and lightly salt and pepper each side.
• Sear your fresh Ahi over a hot mesquite grill. This gives a wonderful flavor from the mesquite. 90 seconds on each side is sufficient. Set aside to rest and cool.
• -Salsa-
• In a medium bowl, add lime juice, ginger, Olive oil, garlic, fresco chili, sugar, scallions, cilantro, and soy sauce. Season with salt and pepper to taste.
• -Shrimp garnish-
• Clean and de-vein shrimp.
• In a hot skillet, add a bit of olive oil. Add shrimp and cook for 90 seconds, coat with a bit of soy sauce, flip and repeat.
• -Assembly-.
• Layer avocado on a small plate. Slice Ahi into 1/4" slabs against the grain. Should yield about 12 slices. Layer 4 slices on the avocado. Add a ribbon of Salsa along the center of the Ahi. Garnish with 4 pieces of shrimp on the outside.
• 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.

SEARED SHRIMP SALAD

Steps:

• Combine the orange juice, lime juice, honey, 1/2 teaspoon of the crushed red pepper, the soy sauce, and 1/4 teaspoon of the salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside.
• Heat 1 tablespoon of the remaining olive oil in a 12- inch saute pan over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Add the shrimp to the pan, in two batches if necessary, and cook until they have curled and are just cooked through, 2 minutes on each side. Transfer the shrimp to a paper towel-lined plate and reserve.
• In a large mixing bowl, combine the greens, oranges, red onion, and pinch of salt. Whisk the vinaigrette, and add 3 tablespoons to the salad. Toss lightly to combine, and then divide the salad among four serving plates. Take 3 to 4 slices of the avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.

SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
• Preheat oven to 350°F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
• Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
• Heat large nonstick skillet over high heat. Add shrimp mixture; sauté until just cooked through, about 3 minutes.
• Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.

SHRIMP AND AVOCADO SALAD WITH CREAMY JALAPENO DRESSING

Steps:

• For the dressing, mince the cilantro and jalapeno in a food processor or blender. Add the oil, mayonnaise, vinegar, honey and salt to taste; mix well.
• For the salad, heat the oil in a medium skillet; add the cumin, salt and pepper to taste. Add shrimp; cook over high heat until cooked through, 3-5 minutes, flipping as necessary. Transfer to a small bowl and refrigerate until chilled.
• Mix salad greens and red onion in a serving bowl; toss with dressing. Arrange shrimp and avocado over top.