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Texas Summer Shrimp Avocado Salad

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 349
Protein 31g
Fat 17g
Carbs 16g
Total Time 20 minutes

Ok, this is Texas!  This salad has all of the things I love about my state all loaded into one delicious, decadent salad!

What makes this so Texan?

  • Chili shrimp – chili is a state dish
  • Ruby Red grapefruit – guarantee it’s the sweetest grapefruit you’ll ever taste, none of that bitter flavor that people tend to dislike about other grapefruits
  • Corn – whether you’re enjoying some elotes or roasted corn, you’ll likely see corn at any Texan BBQ
  • Avocados – even though we do get quite a bit from Mexico, we grow our own avocados too
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Texas Summer Shrimp Avocado Salad

Ingredients

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
Steps
  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.
  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.
  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.
  4. Mix together the ingredients for the dressing and set aside.
  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.
  6. Place the salad on a bed of lettuce and drizzle on the dressing!  Enjoy

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Calories
349
Protein
31g
Fat
17g
Carbs
16g
Sodium
Fiber
6g
Sugar
5g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.