Shrimp Salad

By Ellie

3 Person

20 Minutes

0 Calories

This shrimp salad with home-made avocado dressing has to be one of my all-time favorites! There's something so special and incredibly delicious about the flavor combination of this super easy salad! It's refreshing and crunchy and sweet and creamy all at the same time. If you love shrimp and seafood salads, this recipe is a must-try!

Ingredients

1 cup Chopped cucumber
1 Large mango, chopped
1 cup Cherry tomatoes, halved
1 Shallot, sliced
9 cups Chopped Romaine lettuce

Shrimp

2 tbsp. Fresh cilantro, chopped
2 Garlic cloves, finely minced
Salt
Smoked paprika
Ground black pepper
2 tbsp. Olive oil
2 pounds Shrimp, cleaned

Avocado Dressing

1/4 tsp. Salt
2 tbsp. Olive oil
3 tbsp. Lime juice
4 Small garlic cloves
1 Large, ripe avocado
Small bunch fresh cilantro

Method

01

Prepare the salad dressing: place avocado, garlic, cilantro, olive oil, lime juice, and salt into the food processor/blender, and puree into a thick paste. If the salad dressing is too thick for your liking, thin out with more lime juice or more olive oil. Place into a bowl or dispenser bottle and set aside.
02

Prepare all the salad toppings and keep refrigerated until ready to assemble salad.
03

For the shrimp: toss shrimp together with olive oil and season with black pepper, smoked paprika and a few pinches of salt. Preheat a frying pan over medium heat and add the shrimp. Cook for a few minutes, then add the garlic and chopped cilantro. Toss together and cook for a few more minutes until shrimp are done; do not overcook shrimp!
04

To assemble salad: spread Romaine lettuce onto plate, followed by chopped mango, tomatoes, cucumber and shallot rings. Add garlic shrimp and top with salad dressing. Serve immediately or keep all ingredients refrigerated until ready to serve.

Related Tags

Thanksgiving Salad Recipes

Shrimp Salad

3.8

( By Ellie )

01 Information

Grade easy
Serving 3 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

1 cup Chopped cucumber

1 Large mango, chopped

1 cup Cherry tomatoes, halved

1 Shallot, sliced

9 cups Chopped Romaine lettuce

Shrimp

2 tbsp. Fresh cilantro, chopped

2 Garlic cloves, finely minced

Salt

Smoked paprika

Ground black pepper

2 tbsp. Olive oil

2 pounds Shrimp, cleaned

Avocado Dressing

1/4 tsp. Salt

2 tbsp. Olive oil

3 tbsp. Lime juice

4 Small garlic cloves

1 Large, ripe avocado

Small bunch fresh cilantro

03 Method

Step 1

Prepare the salad dressing: place avocado, garlic, cilantro, olive oil, lime juice, and salt into the food processor/blender, and puree into a thick paste. If the salad dressing is too thick for your liking, thin out with more lime juice or more olive oil. Place into a bowl or dispenser bottle and set aside.

Step 2

Prepare all the salad toppings and keep refrigerated until ready to assemble salad.

Step 3

For the shrimp: toss shrimp together with olive oil and season with black pepper, smoked paprika and a few pinches of salt. Preheat a frying pan over medium heat and add the shrimp. Cook for a few minutes, then add the garlic and chopped cilantro. Toss together and cook for a few more minutes until shrimp are done; do not overcook shrimp!

Step 4

To assemble salad: spread Romaine lettuce onto plate, followed by chopped mango, tomatoes, cucumber and shallot rings. Add garlic shrimp and top with salad dressing. Serve immediately or keep all ingredients refrigerated until ready to serve.

04 Author