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 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 BULGUR SALAD WITH AVOCADO RELISH AND CHIPOTLE DRESSING
Combining spicy and cooling ingredients for a festive main dish shrimp salad served on bulgur and ringed by avocado relish. Formalize the presentation by molding the shrimp and rice (in a rice mold or 6-oz. ramekin), then ringing with avocado relish and pouring remaining chipotle dressing as outer ring. The Avocado Relish can be made ahead and refrigerated. The Chipotle dressing makes 3 cups and can be held in the top of a double boiler over simmering water for 2 hours. (Bulgur is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods; it can be substituted for converted rice, although it is more nutritious.) The Avocado Relish can be prepared while the bulgur is cooking, hence the low preparation time.
Provided by KateL
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- CHIPOTLE SALAD DRESSING:.
- Place the first 7 ingredients in a blender and blend on high for 1 minute.
- With the blender running, slowly drizzle in oil and blend until emulsified.
- Reserve until needed, in top of double boiler over simmering water.
- SHRIMP BULGUR SALAD:.
- Combine bulgur and water; let stand until bulgur is soft--about 30 minutes. Drain and marinate in Chipotle salad dressing (or French or Catalina salad dressing). Chill.
- Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
- Chop remaining green pepper and add to the chopped celery. Combine remaining shrimp, chopped green pepper and celery, cooked bulgur and shredded Cheddar cheese. Toss lightly.
- Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
- AVOCADO RELISH:.
- Place all ingredients in a medium mixing bowl, and carefully fold together with a rubber spatula or wooden spoon. Season, to taste, with salt and pepper.
- Cover with plastic wrap and refrigerate until serving.
- FOR SERVING:.
- Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
- Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
- Pour CHIPOTLE SALAD DRESSING as outer circle.
- Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.
SHRIMP, AVOCADO, BACON SALAD WITH CHIPOTLE RANCH DRESSING SALAD
Make and share this Shrimp, Avocado, Bacon Salad With Chipotle Ranch Dressing Salad recipe from Food.com.
Provided by gailanng
Categories Avocado
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine ranch dressing, lime juice, chopped cilantro and chipotle sauce. Season with salt and pepper to taste.
- In another small bowl, toss the cooked shrimp with 1/3 cup of chipotle ranch dressing. Taste and adjust seasoning.
- In a large bowl, combine the diced avocado, grape tomatoes, green onions, 1/3 cup bacon and Bibb lettuce.
- Toss with dressing and season to taste. Place the salad on 4 large plates. Place the dressed shrimp in the center of the plate. Top with the remaining bacon. Garnish with cilantro leaves if desired. Serve with warm flour tortillas.
Nutrition Facts : Calories 556.5, Fat 48.2, SaturatedFat 9.3, Cholesterol 179, Sodium 1507.3, Carbohydrate 12.4, Fiber 4, Sugar 3.4, Protein 20.7
CHILLED SHRIMP AND AVOCADO SALAD
This is a great summer salad. Lovely served with fresh fruit and crusty bread. Easy recipe to double. Use more or less shrimp your preference.
Provided by Baby Kato
Time 12h20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions.
- Add salt and pepper to dressing, cover and refrigerate over night.
- When you are ready, peel the shrimp.
- Peel and slice the avocado and cucumber.
- Arrange the lettuce leaves and cucumber on plate.
- Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.
Nutrition Facts : Calories 781.5, Fat 59.8, SaturatedFat 9.7, Cholesterol 261.9, Sodium 2336, Carbohydrate 51.5, Fiber 10.8, Sugar 11.9, Protein 18
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
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