Avocado Shrimp Salad
This salad gives you the best of both worlds with fresh creamy avocados and shrimps with a unique sweetness. It is made even better with the zingy lime dressing.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 3 people
Ingredients
- 500 gm shrimp peeled and deveined
- 2 ripe avocados cut in pieces
- 1 romaine lettuce
- salt
- pepper
- olive oil virgin
- 3 tbsp lime juice
- chili flakes
- 2 tomato diced
- 1 onion chopped
- 2 cups cilantro finely chopped
- 1 tbsp cajun seasoning
- 1 tbsp honey
Instructions
- In a glass bowl, marinade your shrimps with salt, pepper, half a tablespoon of cajun seasoning, and one and a half tablespoon of lime juice. Cover with a cling wrap and let it rest for 20 minutes.
- While the shrimp is marinating, in a glass jar with an airtight lid, pour a tablespoon of olive oil, a tablespoon of honey, half a tablespoon of cajun seasoning, one and a half tablespoon of lime juice, salt, and pepper. Close the lid tight and give it a good shake. Let it rest until we assemble the rest of the salad.
- Once the shrimp has marinated for about 20 minutes, heat a tablespoon of oil in a pan. Sear the shrimp till they develop a pink-orange opaque color and have cooked through. Take them off the heat and let it rest.
- To assemble the avocado shrimp salad, start with the romaine lettuce. In a large bowl, add the chopped lettuce and separate the leaves, if necessary.
- Next, add the tomatoes, onion, avocado, and seared shrimp to this. Give it a quick toss.
- Shake the glass jar with the dressing if the components have separated. You can also whisk this dressing in a bowl, but this trick makes it easier to store if you want to save it.
Add the honey-lime dressing to the salad bowl along with the chopped cilantro and chili flakes. Toss it well and serve.
Notes
You can make this salad when you are hosting a lunch or brunch. Alternatively, we also don't mind it as the occasional lazy, summer night dinner. Avocado shrimp salad pairs well with rice preparations, too.