As summer draws near, my kitchen fills with light, refreshing dishes that embody the season’s bounty. One of my favorites is the Shrimp and Avocado Salad. It’s a recipe that brings back fond memories of a beach vacation we took a few years ago. The local seafood there was simply out of this world, and I remember enjoying a similar salad while overlooking the sparkling ocean. Inspired by that trip, this salad combines juicy shrimp, creamy avocado, and a zesty lime dressing, making it perfect for a quick lunch or a light dinner.
The beauty of this recipe lies in its simplicity and the freshness of its ingredients. With just a few steps and minimal cooking time, you can whip up a delicious meal that’s sure to impress. The shrimp, marinated in lime juice with a hint of salt and pepper, sautéed to perfection, bring a burst of flavor to every bite. I like to cook them just until they turn pink, ensuring they remain tender and juicy.
The combination of romaine lettuce, cherry tomatoes, and fresh cilantro creates a vibrant base for the salad. The avocados add a creamy texture that pairs beautifully with the crunch of the lettuce and the sweetness of the tomatoes. For the dressing, a mix of olive oil, lime juice, honey, and chili powder adds a tangy, slightly spicy kick that ties all the flavors together.
One of the best things about this recipe is its versatility. You can easily customize it to suit your preferences or what you have on hand. If you’re a fan of heat, consider adding a dash more chili powder or even some sliced jalapeños. For a more filling version, add some black beans or grilled corn. The blue corn tortilla chips on the side not only add a delightful crunch but also make this salad a complete meal.
This Shrimp and Avocado Salad is a delightful way to enjoy a nutritious and satisfying meal without spending hours in the kitchen. It’s a recipe that’s as enjoyable to make as it is to eat, and I’m sure it will become a favorite in your household, just as it has in mine.
Making Shrimp and Avocado Salad
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Ingredients
- 1 pound large shrimp
- Juice from 3 limes
- Salt, as required
- Pepper, as needed
- 1 head of romaine lettuce, chopped
- 1/2 cup cherry or grape tomatoes, halved
- 1/3 cup fresh cilantro leaves, chopped
- 2 avocados, diced
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon chili powder
- 1 bag blue corn tortilla chips
Directions
- Mix the shrimp with salt, pepper, and juice from one lime in a medium bowl.
- Sauté the shrimp for 1-2 minutes per side until they turn pink and are thoroughly cooked. Avoid overcrowding the pan, cooking in batches if necessary. Set aside.
- In a large bowl, combine the chopped romaine lettuce, halved tomatoes, chopped cilantro, and diced avocados.
- In a small bowl, whisk together the olive oil, juice from 2 limes, honey, chili powder, salt, and pepper to prepare the dressing.
- Pour the dressing over the salad mixture and toss well to combine.
- Add the sautéed shrimp to the salad and toss again to distribute evenly.
- Serve the salad alongside blue corn tortilla chips.
- Enjoy your meal!
Storing Suggestions:
To store the salad, keep the shrimp, dressing, and salad components separate. Store the shrimp and salad in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a sealed jar in the fridge for up to a week. Assemble just before serving to maintain freshness.
FAQs:
Can I use frozen shrimp for this salad?
Yes, you can use frozen shrimp. Just make sure to thaw them properly by placing them in the refrigerator overnight or under cold running water before cooking.
What can I use as a substitute for blue corn tortilla chips?
If you don’t have blue corn tortilla chips, you can use regular tortilla chips, pita chips, or even crunchy croutons as a substitute.
Is it possible to prepare this salad in advance?
While you can prepare the individual components in advance, it’s best to assemble the salad just before serving to keep the ingredients fresh and the lettuce crisp.
How do I know when the shrimp are fully cooked?
The shrimp are fully cooked when they turn pink and opaque. This usually takes about 1-2 minutes per side. Be careful not to overcook them, as they can become tough.
Can I add other vegetables to this salad?
Yes, you can customize the salad by adding other vegetables like cucumber, bell peppers, or red onions to add more flavor and crunch.
What type of honey is best for the dressing?
Any type of honey will work, but a mild-flavored honey is best so it doesn’t overpower the other flavors in the dressing.
Shrimp and Avocado Salad
Ingredients
- 1 lb large shrimp
- Juice of 3 limes
- Salt as needed
- Pepper as needed
- 1 romaine lettuce head chopped
- ½ cup halved cherry tomatoes or grape tomatoes
- ⅓ cup chopped fresh cilantro leaves
- 2 avocados diced
- 4 tbsp olive oil
- 1 tbsp honey
- ½ tsp chili powder
- 1 bag blue corn tortilla chips
Instructions
- In a medium bowl, combine shrimp with salt, pepper, and the juice from one lime.
- Sauté shrimp for about 1-2 minutes per side, until they turn pink and are fully cooked. Be careful not to overcrowd the pan; you may need to cook the shrimp in batches. Set aside.
- In a large salad bowl, combine the chopped lettuce, tomatoes, cilantro, and avocados.
- In a small bowl, whisk together olive oil, juice from 2 limes, honey, chili powder, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss to combine.
- Add the cooked shrimp to the salad and toss again.
- Serve with blue corn tortilla chips on the side.
