Shrimp Avocado Salad

Name: Shrimp Avocado Salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs large shrimp, peeled, deveined; 2 tbsp olive oil; 2 garlic cloves, minced; 1/2 tsp chili powder; 1/2 tsp kosher salt; 2 ripe avocado, diced; 2 cups cherry tomatoes, halved; 1 English cucumber, diced; 1/4 cup red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 3 tbsp fresh lime juice; 2 tbsp olive oil; 1 tsp honey

Plump pan-seared shrimp paired with creamy avocado, cherry tomatoes, cucumber, and a bright lime-cilantro vinaigrette. Light, fresh, and ready in under 25 minutes.

21 minEasyServes 4270 cal/serving

AmericanSaladStovetopPescatarianLow CarbHigh FiberHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs large shrimp, peeled, deveined
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp chili powder
1/2 tsp kosher salt
2 ripe avocado, diced
2 cups cherry tomatoes, halved
1 English cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
3 tbsp fresh lime juice
2 tbsp olive oil
1 tsp honey

Instructions

1

Pat 1.5 lbs peeled, deveined large shrimp dry and season with 1/2 tsp chili powder and 1/2 tsp kosher salt.
2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes per side until pink and cooked through to an internal temperature of 145°F (63°C). Remove from heat and let cool slightly.
3

In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, and 1 tsp honey to make the vinaigrette.
4

In a large serving bowl, combine 2 diced ripe avocado, 2 cups halved cherry tomatoes, 1 diced English cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro.
5

Add the cooked shrimp to the bowl, drizzle with the vinaigrette, and gently toss to combine. Serve immediately.

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Questions

Why pat it dry first in Shrimp Avocado Salad?

Step 1 reads: "Pat 1.5 lbs peeled, deveined large shrimp dry and season with 1/2 tsp chili powder and 1/2 tsp kosher salt." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Can I use frozen shrimp instead of shrimp in Shrimp Avocado Salad?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Shrimp Avocado Salad uses 1.5 lbs large shrimp, peeled, deveined.

Is Shrimp Avocado Salad spicy?

Only mildly. The heat in Shrimp Avocado Salad comes from 1/2 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Shrimp Avocado Salad low-carb?

A serving of Shrimp Avocado Salad carries 14 g of carbohydrate, 6 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

Does Shrimp Avocado Salad contain shellfish?

Yes: 1.5 lbs large shrimp, peeled, deveined. The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Shrimp Avocado Salad?

One serving (the recipe makes 4) is about 270 calories, with 24 g protein, 14 g carbohydrate and 10 g fat, plus 6 g fiber and 500 mg sodium. The figures are estimates computed from the ingredient list.

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