There’s something about the combination of shrimp and avocado that just screams summer to me. Picture this: juicy shrimp mingling with creamy avocado, all nestled in a vibrant salad that’s as refreshing as a cool breeze on a hot day. It’s like a little taste of the ocean, right in your bowl—perfect for when you’re longing for the seaside but stuck at home.
Steps
- Begin by bringing a large pot of water to a boil, then lower the heat to medium. Place the thawed shrimp in a steamer insert or mesh strainer on top of the pot, cover with a lid, and steam until they curl and turn pink, about 4-6 minutes. Remove the shrimp from the heat and let them cool.
- Prepare the dressing by whisking together olive oil, lime juice, cumin, salt, and pepper in a bowl large enough to hold all the salad ingredients. Mix until the dressing is well combined and emulsified.
- Transfer the cooled shrimp to the bowl with the dressing, ensuring they are well coated. Add the shredded lettuce and diced red onions to the bowl, and toss everything together to ensure the dressing is evenly distributed.
- Carefully arrange the sliced avocados around the shrimp salad mixture, and garnish with chopped cilantro for added flavor. Serve the salad at room temperature or chilled for a refreshing meal.
- Store any leftover salad in an airtight container in the refrigerator for up to two days, although it’s best to enjoy it within 24 hours to prevent the avocados from browning.
Ingredients
- 1 pound large shrimp, thawed
- 2 cups shredded lettuce
- ¼ red onion, diced
- 2 avocados, sliced
- 1 tablespoon chopped cilantro
- Dressing Ingredients:
- Extra virgin olive oil
- Freshly squeezed 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 salad in advance?
- Yes, you can prepare this salad up to two days ahead and store it in an airtight container in the refrigerator. However, it’s advisable to add the dressing only before serving to prevent the lettuce from becoming soggy. The dressing itself can be stored in the fridge for up to two weeks.
- Is this salad considered healthy?
- This shrimp avocado salad is a healthy choice as it is low in carbohydrates and high in protein, with approximately 360 calories per serving. It makes for a wonderful lunch option and can also be served in lettuce leaves as an appetizer for guests.
- How can I make this recipe more quickly?
- To save time, consider using pre-cooked shrimp instead of cooking it yourself. This can significantly cut down on preparation time while still providing a delicious salad.
- What if I dislike red onions?
- If red onions are not to your taste, you can substitute them with green onions or omit them entirely. This will still maintain the salad’s flavor without the overpowering taste of red onions.
- Can I substitute cumin in the dressing?
- Absolutely, if cumin isn’t to your liking, you can replace it with paprika or coriander to bring a different flavor profile to the dressing without compromising the overall taste of the salad.
Tips
- Opt for ripe but firm avocados to ensure they maintain their texture in the salad. Press gently; they should yield slightly but not be overly soft.
- Save time by using pre-cooked shrimp, though fresh shrimp can also be used if you prefer.
- Dice red onion into small pieces to balance the flavors, or substitute with green onions if you prefer a milder taste.
- Prepare the dressing in advance and store it in the fridge for up to two weeks, ready to toss with the salad right before serving to keep the lettuce fresh.
Equipment
- Steamer Basket or Mesh Strainer: Used for steaming the shrimp over a pot of boiling water.
- Large Mixing Bowl: For combining the salad ingredients and dressing.
- Whisk: For emulsifying the dressing ingredients.
