This healthy shrimp avocado salad for two tastes crazy good and is loaded with the freshest ingredients.
Avocado and Shrimp Salad: light, simple, and satisfying! This is a low-carb, Whole30, paleo, and gluten-free dish for shrimp avocado salad that is also quite tasty for two people. Full of the freshest ingredients possible, including avocados, cherry tomatoes, red onion, and cilantro mixed with a little olive oil and freshly squeezed lime juice. What a ridiculously nutritious meal this shrimp and avocado salad is!
INGREDIENTS LIST FOR THE SHRIMP AVOCADO SALAD
- 8 oz (225g) of uncooked, deveined, and peeled shrimp
- Dice one large avocado; mince half a red onion; and take a handful of cherry tomatoes.
- freshly cut parsley or cilantro
- Two teaspoons of melted salted butter
- One tablespoon of lime juice
- One tablespoon of olive oil
- Season with salt and freshly cracked pepper.
DIRECTIONS
- To prepare the shrimp avocado salad, cover the shrimp thoroughly in melted butter by tossing them in a basin.
- Turn the heat up to medium-high in a skillet. Place the shrimp in the skillet in a single layer, searing them for a minute or until the edges start to turn pink. Then, flip them over and continue cooking for a little over a minute, or until they are cooked through.
- Move the shrimp to a shallow plate and leave to cool while you are ready to make the remaining components.
- Fill a sizable mixing basin with the remaining ingredients (avocado, tomato, red onion, and cilantro). After adding lime juice and olive oil, toss to combine everything.
- Include the cooked shrimp and stir to combine. Add extra salt to taste the shrimp and avocado salad.& pepper, according to taste. Have fun!
TIPS FOR THE SHRIMP AVOCADO SALAD
It really doesn’t take much work to produce a fresh batch of this shrimp avocado salad dish, which can be done in under 20 minutes. Shrimp is one of the key ingredients in this salad because it cooks rapidly.
This shrimp avocado salad works well as a light supper or appetizer. To make it more substantial, you can serve this over slices of toast.
This dish can easily doubled or tripled if you’re making it for a gathering. Simple: fry the shrimp in batches so as not to jam the pan.
If preparing in advance, mix together all the ingredients except avocado and cilantro; store in the refrigerator. Add the avocado and cilantro right before serving the shrimp avocado salad.
WHAT SHRIMP SHOULD I USE FOR THE SALAD?
- For this recipe, frozen shrimp works OK, but if at all feasible, purchase wild-caught shrimp. Shrimp that is caught wild and fresh usually has a richer flavor. The shrimp can be used with or without their tails. Because they are meaty and juicy, giant shrimp—jumbo, enormous, super large, whatever the term is—will work best. Their quality should be between 16 and 20.
- Avoid packing the skillet with too many shrimp as this may cause moisture to build up and improper searing of the shrimp. All you’ll have left are rubbery, steamed shrimp.
WHAT TO SERVE WITH THIS SHRIMP AVOCADO SALAD
This shrimp avocado salad could easily be served all on its own because it really does make a complete meal. But sometimes a little extra something is nice to enjoy on the side. A few suggestions to consider are garlic bread, garlic keto bread, a light soup or gazpacho, or low carb cheese crackers.
MORE SALAD RECIPES
- Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil
- Healthy Avocado Chicken Salad
- Apple Feta Spinach Salad
- Spinach Salad with Mozzarella, Tomato & Pepperoni
