For a refreshing meal, assemble the Cold Shrimp and Avocado Salad, seasoned with Old Bay and tossed with crisp cucumbers, juicy tomatoes, and silky avocados.
Cold Shrimp and Avocado Salad Recipe
Cold Shrimp and Avocado Salad, a vibrant meal with fresh veggies and zesty lime, is perfect for a light, tasty treat. Zesty lime, rich olive oil, and fresh basil dress this salad for a flavour that perfectly complements the pan-seared shrimp. Ideal for a quick lunch or as a colourful addition to any dinner table, this salad is a crowd-pleaser during the warm seasons or any time you crave something light yet fulfilling.
Ingredients
- 1 pound shrimp peeled and deveined
- 1 teaspoon Old Bay seasoning See notes.
- Salt and pepper to taste
- 2 tablespoons olive oil divided
- 1 cup chopped avocado Sliced into 1 inch cubes.
- 1/4 cup chopped red onion onion
- 1/2 tablespoon chopped jalapeño Adjust to suit your needs and taste.
- 1 cup chopped cucumber
- 2 tablespoons chopped, fresh cilantro
- 8 cherry tomatoes sliced in half
- 1/2-1 fresh lime, juice of If you would like a zesty salad, use 1 lime. To test you can start with the juice of 1/2 a lime and taste the salad repeatedly and adjust as necessary.
- 2 teaspoons fresh, chopped basil You can also use dried.
Instructions
- Season the raw shrimp with Old Bay Seasoning, salt, and pepper to taste.
- Add 1 tablespoon of olive oil to a skillet on medium-high heat. When hot, add the shrimp.
- Cook for 2-3 minutes, flip the shrimp and cook an additional 1-2 minutes until the shrimp turns bright pink on both sides. Remove the shrimp.
- Add the shrimp, avocado, tomatoes, basil, 1 tablespoon of olive oil, fresh lime, cucumbers, onions, jalapeno, and cilantro to a large bowl. Stir to combine the ingredients.
- Season with salt and pepper. Taste repeatedly.
- You can chill the salad for an hour or serve immediately. If you chill the salad it will cool the temperature of the salad and allow all of the ingredients to marinate together.
Serving Suggestions
- Air Fryer Chicken Breasts
- Southern Smothered Chicken
- Roasted Ranch Potatoes
- Purple Sweet Potatoes
Tips and Tricks
- Opt for raw, deveined shrimp for quality and ease of preparation. Avoid pre-cooked shrimp due to taste and texture concerns.
- Pan-searing or grilling the shrimp is recommended. For grilling, consider a grill basket to prevent the shrimp from falling through the grates.
- Add 1/2 cup of your favorite salad dressing, ranch, or mayo for a creamier salad consistency.
- Salad Freshness: While the salad can last up to 3 days in the fridge, consuming it within 24-48 hours is suggested for optimal flavor.
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