Tangy Shrimp And Avocado Salad Recipes

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SPICY SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT DRESSING



Spicy Shrimp and Avocado Salad with Grapefruit Dressing image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 cups water
1/4 cup chopped fresh ginger, with peel
3 tablespoons kosher salt
2 tablespoons dark brown sugar
2 cloves garlic, peeled and smashed
1 tablespoon pickling spice
1 1/2 pounds medium shrimp, peeled and deveined
2 medium grapefruit
8 thin slices fresh ginger
1/4 cup extra-virgin olive oil, plus additional for brushing
1 tablespoon white wine vinegar
1 1/2 teaspoons soy sauce
1 teaspoon honey
1/2 teaspoon salt, plus additional for seasoning
Freshly ground black pepper
2 heads Bibb or Boston lettuce, trimmed, leaves torn into pieces
12 large fresh basil leaves, torn
1 small serrano chile, minced (leave the seeds in for more heat)
2 Hass avocados, halved, pitted, peeled, and sliced

Steps:

  • For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
  • For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
  • Prepare an outdoor grill with a medium fire.
  • Segment both grapefruit over a bowl, reserving the juice (see page 000). Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
  • Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
  • Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing.

SHRIMP AND AVOCADO TACO SALAD RECIPE BY TASTY



Shrimp and Avocado Taco Salad Recipe by Tasty image

Here's what you need: oil, medium shrimp, large head romaine lettuce, tomatoes, jalapeño, red onion, fresh cilantro, large avocado, salt, lime juice, salt, black pepper, ground cumin, dried oregano, garlic powder, chili powder

Provided by Joey Firoben

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons oil
1 lb medium shrimp, peeled and deveined
1 large head romaine lettuce, chopped
4 tomatoes, diced
½ jalapeño, deseeded and finely diced, optional
¼ red onion, finely diced
2 tablespoons fresh cilantro, minced
1 large avocado, diced
½ teaspoon salt
2 tablespoons lime juice, or 1 lime
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon garlic powder
½ teaspoon chili powder

Steps:

  • Heat the oil in a skillet over medium-high heat.
  • Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
  • In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
  • Serve with tortilla strips, if desired.
  • Enjoy!

Nutrition Facts : Calories 285 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

SHRIMP AND AVOCADO SALAD RECIPE BY TASTY



Shrimp and Avocado Salad Recipe by Tasty image

Here's what you need: jumbo shrimp, limes, salt, pepper, romaine lettuce, cherry tomato, fresh cilantro, avocados, olive oil, honey, chili powder, blue corn tortilla chips

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 12

1 lb jumbo shrimp
3 limes
salt, to taste
pepper, to taste
1 head romaine lettuce, chopped
½ cup cherry tomato, or grape tomato, halved
⅓ cup fresh cilantro, roughly chopped
2 avocados, chopped
4 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
1 bag blue corn tortilla chips

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!

Nutrition Facts : Calories 859 calories, Carbohydrate 49 grams, Fat 55 grams, Fiber 17 grams, Protein 52 grams, Sugar 16 grams

SHRIMP AND AVOCADO SALAD



Shrimp and Avocado Salad image

This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. -Carly Terrell, Granbury, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2 medium ripe avocados, peeled and cut into 1/2-inch pieces
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 cup pico de gallo
1/2 cup Clamato juice, chilled
2 tablespoons lime juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon hot pepper sauce
Dash pepper
Lime wedges, optional

Steps:

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

Nutrition Facts : Calories 209 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 329mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

AVOCADO-SHRIMP SALAD



Avocado-Shrimp Salad image

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

2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

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

TANGY SHRIMP AND AVOCADO SALAD



Tangy Shrimp and Avocado Salad image

I serve this salad on a bed of Boston Lettuce with buttery crackers such as Ritz or Clubhouse. The buttery crackers are a must!

Provided by Betty K. Rocker

Categories     < 4 Hours

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 cups peeled and deveined cooked shrimp
1 cup mayonnaise
1 1/2 tablespoons prepared horseradish
4 tablespoons lime juice
1/2 teaspoon salt
1 teaspoon pepper
1 cup chucky diced avocado
1 cup chunky diced roma tomato
1/4 cup chopped red onion

Steps:

  • Mix mayo, horseradish, lime juice, salt and pepper in a bowl.
  • Stir in whole or coarsely chopped shrimp and chill for a 1/2 hour.
  • Meanwhile chop the remaining ingredients.
  • After shrimp mixture is chilled add remaining ingredients and mix well.
  • Serve on a bed of Boston or Butter lettuce.

Nutrition Facts : Calories 618.3, Fat 50.6, SaturatedFat 7.4, Cholesterol 30.6, Sodium 1463.5, Carbohydrate 44.4, Fiber 7.2, Sugar 12.7, Protein 4

SPICY SHRIMP AND AVOCADO SALAD



Spicy Shrimp and Avocado Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds large frozen shrimp, thawed, shelled and deveined
1 head romaine lettuce, washed and drained
2 Tbsp. chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon chopped jalapenos or a pinch cayenne, optional
1/4 cup fresh lime juice
1/2 cup olive oil
1 small shallot, minced
1 small ripe Haas avocado, peeled, pitted and cubed just before cooking
Kosher salt
Freshly ground black pepper

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.

SHRIMP AND AVOCADO SALAD



Shrimp and Avocado Salad image

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

1 cup cooked salad shrimp
2 tablespoons chopped fresh chives
⅓ cup mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons chili sauce
salt to taste
2 avocados, halved lengthwise and pitted
1 tablespoon lemon juice
Bibb lettuce leaves
1 teaspoon paprika
sliced pimento peppers, for garnish

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

SPICY SHRIMP AVOCADO SALAD



Spicy Shrimp Avocado Salad image

I found this recipe on the California Avocado Commission's website. It is a spicy, refreshing salad that can serve 3 as an entree. It can serve 6 as a compliment to any mexican meal. Preparation time does not include the chill time for the salsa. This salsa is a real keeper! Use it for chips, eggs, tacos, steaks, burgers... It is worth saving this recipe for the salsa alone!

Provided by Skypoodle

Categories     Mexican

Time 25m

Yield 3 serving(s)

Number Of Ingredients 14

2 firm ripe tomatoes
4 tomatillos
2 jalapeno peppers
2 garlic cloves
1 cup fresh cilantro
1/2 teaspoon salt
3 avocados (California Hass)
2 cups shrimp, cooked
1/2 cup fresh lemon juice
1/2 cup celery, diced
2 firm ripe tomatoes
1 cup cucumber, diced
salt (to taste)
3 tortillas, Fried

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.

Nutrition Facts : Calories 758.4, Fat 37.5, SaturatedFat 6.2, Cholesterol 294.7, Sodium 1211.5, Carbohydrate 68.8, Fiber 19.5, Sugar 11, Protein 44.2

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