There’s something about a cool breeze and the scent of limes that takes me back to that summer trip to Key West—ah, the salt in the air, the laughter echoing from beachside cafes. This shrimp avocado salad, with its vibrant colors and zesty lime dressing, captures a bit of that magic. It’s like a mini-vacation on a plate, quick to make and even quicker to disappear.
Steps
- Begin by thawing large raw shrimp using cold water. Steam the shrimp in a steamer basket over simmering water for 5-6 minutes until they turn opaque. If the shrimp have shells, peel them off once cooked.
- Prepare the salad dressing by whisking together extra virgin olive oil, freshly squeezed lime juice, cumin, salt, and pepper in a bowl. Adjust the seasoning to your taste, and omit cumin if it’s not preferred.
- Combine the cooked shrimp with the dressing and diced red onions in a large bowl. Toss them thoroughly to ensure the shrimp are well-coated with the dressing. You can also add chopped cilantro or other vegetables like tomatoes at this stage.
- Arrange a layer of shredded lettuce on a serving platter or individual plates. Place the shrimp mixture on top of the lettuce, ensuring even distribution.
- Carefully add sliced avocados around the shrimp to enhance presentation. Serve the salad at room temperature or chilled, and garnish with additional cilantro if desired. Store any leftovers in an airtight container in the fridge for up to two days.
Ingredients
- 1 pound large shrimp, thawed
- 2 cups shredded lettuce
- ¼ red onion, diced
- 2 avocados, sliced
- 1 tablespoon chopped cilantro
- Dressing:
- Olive oil
- Fresh lime juice
- Cumin (optional)
- Salt
- Pepper
Nutritional Values
Calories: 1452kcal | Carbohydrates: 48g | Protein: 100g | Fat: 104g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 72g | Trans Fat: 0.04g | Cholesterol: 732mg | Sodium: 1752mg | Potassium: 3496mg | Fiber: 28g | Sugar: 8g | Vitamin A: 1392IU | Vitamin C: 60mg | Calcium: 400mg | Iron: 8mg
FAQ
- Can I prepare this Shrimp Avocado Salad in advance?
- Yes, you can prepare the salad up to two days ahead and store it in an airtight container in the refrigerator. However, it’s best to add the dressing right before serving to prevent the lettuce from becoming soggy. The dressing itself can be made ahead and stored in the fridge for up to two weeks.
- Is this salad a healthy option?
- This Shrimp Avocado Salad is low in carbohydrates and high in protein, with approximately 360 calories per serving. It’s a nutritious choice for lunch and can also be served as an appetizer in lettuce leaves, especially when entertaining guests.
- What are some tips for making the perfect Shrimp Avocado Salad?
- Use ripe but firm avocados for the best texture. If you’re short on time, consider using pre-cooked shrimp. When preparing red onions, dice them finely to avoid overpowering the other ingredients. Green onions can be substituted if preferred.
- What can I use as a substitute for red onions?
- If you’re not a fan of red onions, you can replace them with green onions or omit them entirely. They add flavor but are not essential to the overall dish.
- Are there alternative seasonings for the dressing?
- If you prefer not to use cumin in the dressing, you can substitute it with paprika or coriander for a different flavor profile.
Tips
- Ensure your avocados are perfectly ripe but still firm to maintain the ideal texture in your salad, pressing gently to check for slight give without softness.
- Save time by opting for pre-cooked shrimp, or if using fresh, unfrozen shrimp, this can also be a quick alternative.
- Dice the red onion into small pieces to prevent it from overwhelming the other ingredients. If you prefer a milder onion flavor, consider substituting with green onions.
- Prepare the dressing up to two weeks in advance to streamline salad assembly. Add it just before serving to keep the lettuce fresh and crisp.
Equipment
- Steamer Basket – Useful for steaming the shrimp over a pot of boiling water.
- Mesh Strainer – An alternative to the steamer basket for steaming shrimp.
- Large Mixing Bowl – Needed to whisk the dressing and mix the salad ingredients.
- Whisk – For emulsifying the olive oil and lime juice dressing.
