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Shrimp & Avocado Salads Recipe
Shrimp & Avocado Salads Recipe photo by Taste of Home

Shrimp & Avocado Salads Recipe

Publisher Photo
This gorgeous salad has such authentic flavor, you’ll think you’re sitting at a beachside cantina in Acapulco. Heidi Hall — North St. Paul, Minnesota
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 small garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 teaspoons olive oil
  • 5 cups hearts of romaine salad mix
  • 1 cup fresh or frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped sweet red pepper
  • 1 medium ripe avocado, peeled and thinly sliced
  • CILANTRO VINAIGRETTE:
  • 7 tablespoons olive oil
  • 1/4 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 1-1/2 teaspoons sugar
  • 1 small garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving equals 489 calories, 35 g fat (5 g saturated fat), 138 mg cholesterol, 638 mg sodium, 24 g carbohydrate, 8 g fiber, 24 g protein.

Directions

  1. In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.
  2. In a large bowl, combine the romaine, corn, peas and red pepper; divide among four serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads. Yield: 4 servings.
Originally published as Shrimp & Avocado Salads in Simple & Delicious May 2010, p26

Nutritional Facts

1 serving equals 489 calories, 35 g fat (5 g saturated fat), 138 mg cholesterol, 638 mg sodium, 24 g carbohydrate, 8 g fiber, 24 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp & Avocado Salads

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 7, 2014

Made without the peas & corn & it was still delicious.

MY REVIEW
Reviewed Aug. 18, 2013

Left out the corn and peas but thought it was fantastic!

MY REVIEW
Reviewed Aug. 26, 2011

Delicious! I also added some chopped red onion, a tiny bit of mexi-cheese blend and crushed tortilla chips. We didn't have any fresh cilantro on hand so I used some basil and parsley still delicious!

MY REVIEW
Reviewed May. 3, 2010

A.Ma.Zing. This is an awesome salad. My sister, who doesn't like shrimp, tried it, loved it, and is planning to make it herself! A DEFINITE do-again-er. :)

MY REVIEW
Reviewed Apr. 26, 2010

I made this salad this weekend for our "Girls Luncheon." Everyone loved it. The shrimp is fantastic... and would even taste good alone or with rice if you didn't want it with the salad...

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