Best Shrimp And Avocado Salad With Citrus Vinaigrette Camarones A La Vinagreta Recipes

CITRUS SHRIMP AND AVOCADO SALAD

Citrus Shrimp and Avocado Salad image

This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

Provided by Heidi

Number Of Ingredients 8

Ingredients

1 pound medium Pan-Seared Citrus Shrimp
8 cups greens (, (such as arugula, spinach, or spring mix))
Fruity or lemon-flavored extra virgin olive oil
Juice of 1/2 lemon or 1/2 orange
1 avocado (, sliced or diced)
1 shallot (, minced)
4 ounces sliced almonds (, toasted)
Kosher salt and freshly ground black pepper

Steps:

Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
Toss the shrimp with the salad greens in a large bowl.
Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 14 g, Protein 31 g, Fat 23 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 906 mg, Fiber 7 g, Sugar 2 g

SHRIMP AVOCADO SALAD

Shrimp Avocado Salad image

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound peeled and deveined cooked shrimp, coarsely chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
1 serrano pepper, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon adobo seasoning
3 medium ripe avocados, peeled and cubed
Bibb lettuce leaves
Lime wedges

Steps:

Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)

Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagreta) image

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

Ingredients

Kosher salt and freshly ground black pepper
4 black peppercorns
2 dried bay leaves
1 pound fresh shrimp, peeled and deveined
2 ripe plum tomatoes, diced (or 12 cherry tomatoes, quartered)
2 tablespoons chopped red onion
2 tablespoons olive oil
2 tablespoons fresh lime, lemon, grapefruit or any tart citrus juice
1 tablespoon fresh orange juice
2 tablespoons chopped fresh cilantro, culantro (also called recao) or flat-leaf parsley (or a combination)
1 tablespoon chopped fresh oregano or thyme
1/8 teaspoon Dijon mustard
1 ripe avocado
Whole lettuce leaves, for serving

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.