ZESTY LIME SHRIMP AND AVOCADO SALAD
Steps:
- In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
- Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g
SHRIMP AND AVOCADO SALAD
Shrimp and Avocado Salad is creamy, easy and healthy with a yogurt dressing and fresh veggies! It is a 15 minute summer must have.
Provided by Olena Osipov
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- In a small bowl, add yogurt, vinegar, garlic powder, salt and pepper. Whisk with a fork and set aside.
- In a large salad bowl, add shrimps, tomato, cucumber, bell pepper, avocado and cilantro.
- Pour dressing on top and mix gently to combine. Serve chilled.
Nutrition Facts : ServingSize 1 cup, Calories 245 kcal, Sugar 5 g, Sodium 690 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 8 g, Protein 18 g, Cholesterol 164 mg
SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: shrimp, oil, salt, black pepper, dried oregano, large head romaine lettuce, cherry tomato, orange bell pepper, lime, water, ripe avocado, full-fat greek yogurt, salt, black pepper
Provided by Joey Firoben
Categories Lunch
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
- Transfer the shrimp to a roasting tray and spread into one even layer.
- Roast for 6 minutes, until the shrimp have just turned pink.
- For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
- In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
- Transfer the salad to serving bowls and drizzle on the avocado dressing.
- Enjoy!
Nutrition Facts : Calories 204 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams
AVOCADO-SHRIMP SALAD
Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day
Provided by RCRENFRO
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g
SHRIMP AND AVOCADO SALAD
This salad has shrimp combined with avocado and a Louis-style dressing.
Provided by Inga
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
- Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 12.7 g, Cholesterol 69.4 mg, Fat 29.9 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 4.4 g, Sodium 267.6 mg, Sugar 2.2 g
SHRIMP AVOCADO SALAD
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
JALAPENO AVOCADO SALAD
This salad's tangy dressing will have everyone asking for seconds. Guests like it because it's different, and I enjoy it because I can add whatever vegetables I have.-Jennifer Villarreal, Texas City, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the avocados, tomatoes, onion, jalapenos and lime juice; let stand for 5 minutes. Drain, reserving 1/3 cup juice. Stir sugar into reserved juice; add to avocado mixture. Place greens in a salad bowl; add avocado mixture and toss to coat.
Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams
SHRIMP AND AVOCADO SALAD WITH CREAMY JALAPENO DRESSING
To the seared shrimp, try replacing the white or black pepper with ground chile pepper, like chipotle or ancho.
Provided by gailanng
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 411.4, Fat 36.1, SaturatedFat 4.9, Cholesterol 76.5, Sodium 466.9, Carbohydrate 15.2, Fiber 3.8, Sugar 6.5, Protein 9.2
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