Shrimp and Avocado Salad is a vibrant dish that brings together the flavors of fresh shrimp, creamy avocado, and colorful veggies. It’s light, refreshing, and perfect for any occasion, whether it’s a summer barbecue or a quick weeknight dinner. This salad is sure to impress with its delicious combination of textures and tastes.
Why Make This Recipe
This Shrimp and Avocado Salad is not only tasty, but it’s also healthy! With protein-packed shrimp, fiber-rich black beans, and nutrient-dense vegetables, it offers a well-rounded meal. Plus, it’s quick and easy to prepare, making it a great choice for busy individuals or families. You can also enjoy it as a main dish or a side, making it versatile and satisfying.
How to Make Shrimp and Avocado Salad
Ingredients:
- 1 pound medium shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 teaspoons cajun seasoning
- Kosher salt and freshly ground black pepper (to taste)
- 8 cups chopped romaine lettuce
- 1 cup cherry tomatoes (halved)
- 1 cup canned corn kernels (drained)
- 1 cup canned black beans (drained and rinsed)
- 1/4 cup chopped fresh cilantro leaves
- 1 avocado (halved, peeled, seeded and diced)
- 1 cup tortilla chips (crushed)
For the Dressing:
- 1 cup loosely packed cilantro (stems removed)
- 1/2 cup plain Greek yogurt
- 2 cloves garlic
- Juice of 1 lime
- Pinch of salt
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
Directions:
- To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice, and salt in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic, and cajun seasoning; season with salt and pepper to taste. Gently toss to combine.
- Place into the oven and roast just until pink, firm, and cooked through, about 6-8 minutes.
- To assemble the salad, place romaine lettuce in a large bowl. Top with shrimp, tomatoes, corn, black beans, and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
- Serve immediately, garnished with tortilla chips, if desired.
How to Serve Shrimp and Avocado Salad
Serve this salad while it’s fresh and colorful. You can enjoy it as a light main dish or as a side with grilled meats. The crunchy tortilla chips on top add extra texture and flavor, making it even more enjoyable.
How to Store Shrimp and Avocado Salad
Store the leftover salad in an airtight container in the refrigerator for up to 2 days. However, it’s best to keep the dressing separate from the salad until ready to serve. This helps keep the lettuce fresh and crunchy.
Tips to Make Shrimp and Avocado Salad
- Choose fresh shrimp for the best flavor.
- Feel free to adjust the spices to your taste.
- If you don’t have cajun seasoning, you can use other spices like paprika or chili powder.
- Add other ingredients like bell peppers or cucumbers for extra crunch.
Variation
You can customize this salad by adding other proteins like grilled chicken or tofu. You can also switch the dressing to a vinaigrette if you prefer a lighter option.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
2. Is the salad gluten-free?
Yes, this salad is gluten-free as long as you use gluten-free tortilla chips.
3. How long does it take to prepare this salad?
It takes about 30 minutes to prepare and cook this salad, making it a quick meal option.
Shrimp and Avocado Salad
Ingredients
For the Salad
- 1 pound medium shrimp (peeled and deveined) Choose fresh shrimp for best flavor.
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 teaspoons cajun seasoning Feel free to adjust the spices to taste.
- 8 cups chopped romaine lettuce
- 1 cup cherry tomatoes (halved)
- 1 cup canned corn kernels (drained)
- 1 cup canned black beans (drained and rinsed)
- 1/4 cup chopped fresh cilantro leaves
- 1 unit avocado (halved, peeled, seeded and diced)
- 1 cup tortilla chips (crushed) For garnish.
For the Dressing
- 1 cup loose cilantro (stems removed)
- 1/2 cup plain Greek yogurt
- 2 cloves garlic
- 1 unit juice of 1 lime
- Pinch salt
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
Instructions
Make the Dressing
- Combine cilantro, Greek yogurt, garlic, lime juice, and salt in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute.
- With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
Roast the Shrimp
- Preheat the oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic, and cajun seasoning; season with salt and pepper to taste. Gently toss to combine.
- Place into the oven and roast just until pink, firm, and cooked through, about 6-8 minutes.
Assemble the Salad
- Place romaine lettuce in a large bowl. Top with shrimp, tomatoes, corn, black beans, and cilantro.
- Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
- Serve immediately, garnished with tortilla chips, if desired.
