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Shrimp & Avocado Salads Recipe

Shrimp & Avocado Salads Recipe

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. YIELD:4 servings


  • 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
  • 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


  • 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.

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.

Reviews for Shrimp & Avocado Salads

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Reviewed Jan. 25, 2016

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

Reviewed Oct. 29, 2014

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

Reviewed Aug. 7, 2014

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

Reviewed Aug. 18, 2013

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

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!"

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. :)"

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..."

Reviewed Apr. 19, 2010

"Fresh and wonderful!! I marinated the shrimp for 1/2 hour in the garlic, salt, chili powder and cumin before cooking. I also used parsley instead of cilantro since we are not cilantro fans here. Turned out amazing, I will definatly serve this again, and again, and again!!"

Reviewed Apr. 17, 2010

"The dressing is to die for delicious! And it's very easy and quick to make the meal."

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Wine Pairings

Light-Bodied White Wine

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