Shrimp Avocado Salad Recipe
Shrimp Avocado Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 pound peeled and deveined cooked shrimp, coarsely chopped
  • 2 plum tomatoes, seeded and chopped
  • 2 green onions, chopped
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, seeded and minced
  • 1 serrano pepper, seeded and minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon adobo seasoning
  • 3 medium ripe avocados, peeled and cubed
  • Bibb lettuce leaves
  • Lime wedges

Directions

Place first seven ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour.
To serve, gently stir in avocados. Serve over lettuce. Serve with lime wedges. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp Avocado Salad in Healthy Cooking Annual Recipes Annual 2017, p177

Nutritional Facts

3/4 cup avocado mixture: 252 calories, 16g fat (2g saturated fat), 115mg cholesterol, 523mg sodium, 11g carbohydrate (3g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1/2 starch.

  • 1 pound peeled and deveined cooked shrimp, coarsely chopped
  • 2 plum tomatoes, seeded and chopped
  • 2 green onions, chopped
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, seeded and minced
  • 1 serrano pepper, seeded and minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon adobo seasoning
  • 3 medium ripe avocados, peeled and cubed
  • Bibb lettuce leaves
  • Lime wedges
  1. Place first seven ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour.
  2. To serve, gently stir in avocados. Serve over lettuce. Serve with lime wedges. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp Avocado Salad in Healthy Cooking Annual Recipes Annual 2017, p177

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