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
THE BEST AVOCADO SHRIMP SALAD
This shrimp salad is made with delicious boiled shrimp, fresh avocado, fresh dill weed, green onions, and some celery for added crunch.
Provided by Lyuba Brooke
Categories lunch
Time 1h20m
Number Of Ingredients 14
Steps:
- Clean and de-vein shrimp.
- Bring water to boil and add juice from lime, 1/2 of the squeezed lime, bay leaf, dill weed springs, salt, and pepper. Mix well and simmer for a few minutes.
- Add shrimp to the pot and cook until just done. (About 2-3 minutes)
- Strain off water and let shrimp cool in the strainer until easy to handle.
- Add shrimp to a mixing bowl.
- Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl.
- Add diced celery, green onion, and dill weed.
- Add lime juice and salt, gently mix.
- Add mayo and mix until all evenly coated.
- Cool for 30 minutes to an hour and serve.
- Store in the refrigerator, in an air-tight container.
Nutrition Facts : Calories 356 kcal, Carbohydrate 7 g, Protein 36 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 435 mg, Sodium 2589 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
SHRIMP AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium high.
- Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
- Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
- Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.
SHRIMP AND AVOCADO SALAD
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
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
SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
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
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
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