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Texas Summer Shrimp Avocado Salad

Prep: 5 min
Cook: 15 min
Total: 20 min

Ingredients for 5 servings:

  • 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


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