Shrimp Avocado Salad Recipe
July 12, 2018
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Shrimp Avocado Salad Recipe - This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.
Shrimp Avocado Salad Recipe
Servings: 6 servings as a side, 4 as a main course
Ingredients
For the Cob Salad:
1/2 lb 3 to 4 medium Roma tomatoes, chopped
1/2 English cucumber or 3 smaller garden cucumbers sliced
1/2 medium red onion thinly sliced
2 avocados peeled, pitted and sliced
1 cup corn kernels from 2 fresh cobs or canned drained corn
1 medium romaine lettuce 5 to 6 cups chopped
For the Cajun Shrimp:
2 Tbsp unsalted butter
1 lb large raw shrimp peeled and deveined
1 tsp cajun spice
2 cloves garlic pressed
Pinch of salt
For the Zesty Cilantro Lemon Dressing:
3 Tbsp olive oil mild or extra virgin
Juice of 1 large lemon about 3 Tbsp (it's ok to sub lime juice)
1/2 bunch cilantro (1/2 cup chopped)
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp freshly ground black pepper
Instructions
- Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
- Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sautƩ about 2 min without disturbing. Flip shrimp over and sautƩ another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool. READ MORE
Recipe by: natashaskitchen.com
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