Spicy Shrimp And Avocado Salad With Grapefruit Dressing Recipes

SHRIMP, AVOCADO, AND GRAPEFRUIT SALAD

Steps:

• Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
• Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.

SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together vinaigrette ingredients with salt and pepper to taste.
• Assemble salad:
• Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
• Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
• Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
• Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
• Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
• Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.

SPICY SHRIMP AND AVOCADO SALAD

Steps:

• Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
• Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
• Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.

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.

AVOCADO, GRAPEFRUIT AND GRILLED SHRIMP SALAD

Steps:

• Combine the olive oil and cayenne pepper in a nonstick skillet. Heat over high heat until barely smoking. Add the shrimp and saute until the shrimp turn opaque, about 3 minutes. Transfer to a plate. Set aside to cool. Slice in half lengthwise. Set aside.
• Combine the grated lemon and orange rinds with the orange and lime juices in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Add the avocado slices and grapefruit sections. Toss gently. Take the avocado slices and grapefruit sections out of the bowl, one by one, and arrange them in a large ring on a round platter, slightly overlapping each other. Add the shrimp to the citrus and toss in the remaining vinaigrette. Mound the shrimp in the center of the ring. Garnish with the mint.

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!

SPICY SHRIMP AVOCADO SALAD

Steps:

• Prepare salsa ahead as follows:.
• Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes.
• Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt.
• Whirl until only a few lumps remain.
• Chill thoroughly.
• For the Salad:.
• Cut up shrimp in bite size pieces and place in a medium bowl.
• Add fresh lemon juice and let it stand for about 5 minutes.
• Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes.
• Serve salad in tostada shells and dress with salsa over the top.

SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY

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!

SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Brush shrimp with 1 tablespoon of olive oil, season with salt and pepper and grill on medium high heat about 1 minute on each side or until cooked through.
• Cut avocado into slices and toss in a bowl with the juice from ½ a lime.
• Add slivered almonds to a dry pan and toast on medium high heat until slightly browned, about 5 minutes.
• Cut the grapefruits into segments, reserving the juice. You should get about ¼ cup of juice from two grapefruits. Set the fruit segments aside and combine the grapefruit juice, juice from ½ a lime, and ginger in a small bowl. Drizzle in 2 tablespoons of olive oil while whisking. Season with salt and pepper to taste.
• Toss the spinach and grapefruit segments with the dressing.
• Top the salad with shrimp, avocado slices and toasted almonds.