SHRIMP, AVOCADO, AND GRAPEFRUIT SALAD
Grapefruit's piquant bitter juiciness balanced by French dressing's sweetness and creamy avocado, all adorning succulent shrimp atop a bed of greens...truly, it's a marriage made in heaven! This recipe makes 2 large servings, but can easily serve 4 as appetizers.
Provided by Be Curious Cuisine
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
- Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.
Nutrition Facts : Calories 1397 calories, Carbohydrate 36.5 g, Cholesterol 1685.8 mg, Fat 54.8 g, Fiber 5.9 g, Protein 183.2 g, SaturatedFat 9 g, Sodium 2341.3 mg, Sugar 27.7 g
SHRIMP AND AVOCADO SALAD
This salad has shrimp combined with avocado and a Louis-style dressing.
Provided by Inga
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
- Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 12.7 g, Cholesterol 69.4 mg, Fat 29.9 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 4.4 g, Sodium 267.6 mg, Sugar 2.2 g
SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
- In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
- Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
- Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
- To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
- Enjoy!
Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams
SHRIMP AVOCADO SALAD
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.
Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
AVOCADO-SHRIMP SALAD
Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day
Provided by RCRENFRO
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g
SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
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