Shrimp and Avocado Salad

If you want to add more gluten free, dairy free, and pescatarian recipes to your collection, Shrimp and Avocado Salad might be a recipe you should try. For $5.14 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 502 calories, 36g of protein, and 23g of fat. This recipe serves 4. Not a lot of people made this recipe, and 8 would say it hit the spot. If you have avocado, sweet corn, slaw dressing, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 87%, this dish is great. If you like this recipe, take a look at these similar recipes: Shrimp, Corn & Californian Avocado Pasta Salad & a CAn Avocado Trip, Avocado Shrimp Salad, and Shrimp Avocado Salad.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1.Firstly, to cook the shrimp, heat the olive oil in a pan and once hot add the shrimp crushed garlic and chili flakes. It is important to get the oil nice and hot (not smoking, just before that point) your shrimp should sizzle when added to the pan. Check the back of the shrimp and when you see the colour change about half way up, turn them over. Do the same on the other side. This should only take a minute to two minutes maximum on both sides otherwise you will get a rubbery result if you leave it too long. Squeeze over the lime juice this too should bubble and reduce. Add a little salt and pepper, stir through, remove from the heat and set aside. 2.Mix the dressing ingredients together, check for flavour, adjust if need be and set aside. 3.Place all the salad ingredients in a bowl except the avocado and the salt and pepper. Prepare the avocado as you are about to serve otherwise it will turn brown. Once it is covered in the lime dressing, this will slow down the oxidization process and it wont go brown so easily. 4.When you are ready to serve mix of the avocado through the salad and add the dressing. Toss everything together. Taste to see if you need any salt and pepper. Place your shrimp on top of the salad with the rest of the avocado and sprinkle/pour any residue from the pan over your salad in which you cooked the shrimp. This is great flavour, so you dont want to lose it.

 

Step by step:

1. Firstly, to cook the shrimp, heat the olive oil in a pan and once hot add the shrimp crushed garlic and chili flakes. It is important to get the oil nice and hot (not smoking, just before that point) your shrimp should sizzle when added to the pan. Check the back of the shrimp and when you see the colour change about half way up, turn them over. Do the same on the other side. This should only take a minute to two minutes maximum on both sides otherwise you will get a rubbery result if you leave it too long. Squeeze over the lime juice this too should bubble and reduce.

2. Add a little salt and pepper, stir through, remove from the heat and set aside.

3. Mix the dressing ingredients together, check for flavour, adjust if need be and set aside.

4. Place all the salad ingredients in a bowl except the avocado and the salt and pepper. Prepare the avocado as you are about to serve otherwise it will turn brown. Once it is covered in the lime dressing, this will slow down the oxidization process and it wont go brown so easily.

5. When you are ready to serve mix of the avocado through the salad and add the dressing. Toss everything together. Taste to see if you need any salt and pepper.

6. Place your shrimp on top of the salad with the rest of the avocado and sprinkle/pour any residue from the pan over your salad in which you cooked the shrimp. This is great flavour, so you dont want to lose it.

Nutrition Information:

covered percent of daily need

 

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