Author:
Kevin Curry
Texas Summer Shrimp Avocado Salad
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This dish combines two of my favorite types of salad recipes. A creamy avocado salad recipe married to shrimp salad creates a delicious and healthy meal that’s packed with protein and healthy fats. This shrimp avocado salad does very well as a side dish or as the main star in a wrap. Piled high on top of salad greens with a drizzle of olive oil can make a homemade dinner date extra special.
Creamy avocado, plump and juicy shrimp, sweet frozen or fresh corn is a family loved recipe that won’t destroy special diets like keto. It’s perfect for a hot summer day when you want a refreshing side to a barbecue. Bring it to you next pot luck party and watch it fly off the platter. Serve it with tortilla chips or in a wrap, like a pumped up guacamole that’s just too good to bee true. Make sure the peeled and deveined shrimp you select is large to jumbo so that the avocado doesn’t overpower it.
You can cook the shrimp on the stove in a pan or you can cook it in the air fryer. This makes the recipe super easy to put together so you can spend more time focusing on your guests than babying it over the stove. It can also be chilled before serving, but be aware that the avocado can discolor due to oxidation, so you’re going to want to store it well if you’re not serving it immediately.
If you enjoyed this shrimp and avocado salad recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!
Enjoy Our Recipe!
Texas Summer Shrimp Avocado Salad
Ingredients for 5 servings:
Substitution
Note
- 1.5 lb raw jumbo shrimp, peeled and deveined
- 1 tablespoon chili powder
- spray olive oil
- 1 lime
- 1/2 cup red onion, chopped
- 2/3 cup frozen corn
- 2 vine tomatoes, chopped
- 1 large cucumber, chopped
- 2 medium ripe avocados, chopped into 1/2-inch cubes
- 1/3 cup fresh cilantro, finely chopped (more/less to taste)
- 5 cups chopped Romaine
- Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard
- juice from 1 Ruby Red grapefruit – about 3oz (MUST BE RED)
- juice from 1 lime
- sea salt & cracked pepper to taste
STEPS
Step 1
Season shrimp with chili powder. Set a nonstick skillet on high heat and spray with olive oil (or avocado oil) when it is hot. Toss in the shrimp and cook for 6 to 8 minutes, continuously shaking the skillet so all sides of the shrimp are cooked and the edges are seared. The shrimp should be plump, solid and pink-ish white. Set the shrimp aside and place the skillet back on the heat.
Step 2
Spray the skillet with a little olive oil then toss in the frozen corn. Cook for 3 to 5 minutes, or until the outside edges are seared and the corn is warm and completely thawed. Set aside.
Step 3
Add red onions to a small bowl and squeeze in the juice from 1 lime. Let the onions marinate in the lime juice for at least 8 minutes.
Step 4
Mix together the ingredients for the dressing and set aside.
Step 5
Add all the ingredients for the salad together in a larger bowl (minus the lettuce), including the marinated onions (with the lime juice). Fold everything together until well mixed.
Step 6
Place the salad on a bed of lettuce and drizzle on the dressing! Enjoy
Texas Summer Shrimp Avocado Salad
Kevin Curry
- 1.5 lb raw jumbo shrimp, peeled and deveined
- 1 tablespoon chili powder
- spray olive oil
- 1 lime
- 1/2 cup red onion, chopped
- 2/3 cup frozen corn
- 2 vine tomatoes, chopped
- 1 large cucumber, chopped
- 2 medium ripe avocados, chopped into 1/2-inch cubes
- 1/3 cup fresh cilantro, finely chopped (more/less to taste)
- 5 cups chopped Romaine
- Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard
- juice from 1 Ruby Red grapefruit – about 3oz (MUST BE RED)
- juice from 1 lime
- sea salt & cracked pepper to taste
-
Season shrimp with chili powder. Set a nonstick skillet on high heat and spray with olive oil (or avocado oil) when it is hot. Toss in the shrimp and cook for 6 to 8 minutes, continuously shaking the skillet so all sides of the shrimp are cooked and the edges are seared. The shrimp should be plump, solid and pink-ish white. Set the shrimp aside and place the skillet back on the heat.
-
Spray the skillet with a little olive oil then toss in the frozen corn. Cook for 3 to 5 minutes, or until the outside edges are seared and the corn is warm and completely thawed. Set aside.
-
Add red onions to a small bowl and squeeze in the juice from 1 lime. Let the onions marinate in the lime juice for at least 8 minutes.
-
Mix together the ingredients for the dressing and set aside.
-
Add all the ingredients for the salad together in a larger bowl (minus the lettuce), including the marinated onions (with the lime juice). Fold everything together until well mixed.
-
Place the salad on a bed of lettuce and drizzle on the dressing! Enjoy
Nutrition per serving
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ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!