PICO DE GALLO SHRIMP AND AVOCADO SALAD RECIPE
Looking for a light and tasty salad? Try this shrimp and avocado salad that you can also perfectly pair with Pace® Pico De Gallo for a filling dish.
Provided by Recipes.net Team
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a 12-inch nonstick skillet over medium-high heat.
- Add the shrimp and heat until they are cooked through, stirring often. Season with salt and ground black pepper.
- Add the pico de gallo and mix until combined.
- On a salad plate, place the mixed green salad then top ith the shrimp.
- Add the avocado slices and the pico de Gallo. Serve together with the dressing and serve!
Nutrition Facts : Calories 182.00kcal, Carbohydrate 16.00g, Fat 14.00g, Fiber 3.00g, Protein 1.00g, SaturatedFat 2.00g, ServingSize 4.00, Sodium 543.00mg, Sugar 7.00g, TransFat 1.00g, UnsaturatedFat 9.00g
CHILLED AVOCADO SOUP WITH SHRIMP
Think beyond guacamole and toast and try avocados in a bright summery soup.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 serving
Number Of Ingredients 12
Steps:
- Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
- Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
- Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
- Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
- Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.
GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE
Categories Salad Side Shrimp Corn Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 29
Steps:
- Make the corn salad:
- Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
- Make the pico de gallo:
- Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
- Make the avocado purée:
- Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
- For the prawns:
- In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
- Plate the dish:
- Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.
PICO DE GALLO WITH AVOCADO AND SHRIMP
I went to a restaurant and spent an arm and a leg to try this appetizer. Once it came out, I was dumbfounded on how easy it would be to make. So I made it and even tweaked it a little and everybody loves it. Serve with tortilla chips such as Tostitos® Scoops!®. I have used different kinds of pico de gallo ranging from the mango to chipotle. To prevent your avocado from browning, chop it up and mix in right before serving.
Provided by Jennifer Christensen
Categories Shrimp Dip
Time 8h10m
Yield 12
Number Of Ingredients 4
Steps:
- Mix pico de gallo, shrimp, and jalapeno pepper together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 8 hours to overnight. Fold avocado into mixture just before serving.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 2.8 g, Cholesterol 73.8 mg, Fat 2.9 g, Fiber 1.2 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 267 mg, Sugar 1.5 g
PICO DE GALLO
Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!
Provided by Rachel Love
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g
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