Shrimp & Avocado Salads

Name: Shrimp & Avocado Salads
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 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

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

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

Directions

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.
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.

Nutrition Facts

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

Originally published as Layered Shrimp, Corn & Pea Salad in Simple & Delicious May 2010

Reviews

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Average Rating:

KarenKeefe

Feb 15, 2017

Delicious light dish! Replaced peas with red pepper. Great for lunch or dinner!
juicyfruit007

Jan 25, 2016

This was good. And the peas were drowned out by the corn so I didn't even notice them. :)
ejt325

Oct 29, 2014

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

Aug 7, 2014

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

Aug 18, 2013

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

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!
cthrelfall

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. :)
diligentfrog

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...
cindysizemore

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!!
chrissteve

Apr 17, 2010

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