Best Bay Shrimp And Avocado Salad Recipes

BAY SHRIMP AND AVOCADO SALAD

Bay Shrimp and Avocado Salad image

Provided by Sandra Lee

Time 5m

Yield serves 2

Number Of Ingredients 7

Ingredients

8 ounces fresh bay shrimp
1 cup shredded carrots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
Salt and pepper
1 ripe avocado, halved and pitted

Steps:

Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.

Nutrition Facts : Calories 322 calorie, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 143 milligrams, Sodium 1142 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 20 grams, Sugar 7 grams

BAY SHRIMP AND AVOCADO SALAD

BAY SHRIMP AND AVOCADO SALAD image

Categories Shellfish Appetizer Marinate Quick & Easy Backyard BBQ Healthy

Yield 1 Bowl

Number Of Ingredients 10

Ingredients

1 sm. red onion, finely diced
1/2 C. cilantro, chopped
16 oz. fresh bay shrimp (use less if desired)
1 ear of grilled corn
1 avocado, cubed
Dressing:
1/2 C. olive oil
2 fresh limes, juiced
1/2 tsp. salt
1/2 tsp. pepper

Steps:

Directions Dressing: In a 2-cup measuring cup, combine the olive oil, 1/4 cup of the lime juice, salt and pepper. Whisk to emulsify and set aside. In a small colander, place separated shrimp, and drizzle with lime juice. Toss and set aside. Add the finely diced red onion, the chopped cilantro, the feta crumbles and the cubed avocado to a medium mixing bowl. Give the colander a gentle shake and add the bay shrimp to the bowl. Gently toss the ingredients until just mixed. Drizzle the dressing and gently toss again so as not to break up the shrimp meat. Serve with toasted Baguette slices.