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

Shrimp & Avocado Salads Recipe

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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: 489 calories, 35g fat (5g saturated fat), 138mg cholesterol, 638mg sodium, 24g carbohydrate (7g sugars, 8g fiber), 24g 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

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

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(10)
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MY REVIEW
Reviewed Jan. 25, 2016

"This was good. And the peas were drowned out by the corn so I didn't even notice them. :)"

MY REVIEW
Reviewed Oct. 29, 2014

"Loved the salad but would make a few changes to the dressing."

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!"

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