Shrimp Avocado Salad – This low-carb Shrimp Avocado Salad is manufactured with only some easy ingredients having a zesty lime olive oil dressing that adds a refreshing flavor!
If you’re searching for the higher protein, high body fat variety of salad which is even now loaded with a lot of nutrition, I feel you’re going to love this Shrimp Avocado Salad. I usually make this within the summertime due to the fact it has really mild and refreshing flavors that are great for a picnic or barbecue. But it functions any time of the year, specifically for individuals looking for keto or low-carb recipes.
Ingredients to make shrimp avocado salad
Shrimp: Use large shrimp if possible, possibly uncooked or pre-cooked. I share the steaming strategy below should you bought it uncooked. You are able to go away the shrimp total or chop it up into thirds to produce a lot more bite-sized items.
Avocado: Ensure they may be ripe but firm for ideal consistency using the salad. Add them appropriately ahead of serving.
Pink onions: They provide wonderful taste on the shrimp avocado salad with no overpowering it.
Dressing: The homemade dressing is produced with further virgin olive oil and cleans squeezed lime juice, in addition to some cumin, salt, and pepper. In case you really don’t like the style of cumin, you are able to certainly skip that. The dressing really brings the salad together wonderfully!
How to make shrimp avocado salad
Steam the shrimp
I prefer to buy large raw frozen shrimp for this recipe. Then I thaw it with cold running water and steam it in a steamer basket over a pot of boiling water. You only need about 5-6 minutes until the shrimp turns opaque. If the shell is on the shrimp, it will peel off easily when cooked.
After steaming and shelling the shrimp, you’re ready to assemble the shrimp avocado salad!
Keep in mind that there are alternate ways to cook the shrimp, for example on a stovetop, by sautéing with olive oil, salt, and pepper, or even on a grill. You can also buy pre-cooked shrimp that’s ready to use in the recipe.
Assemble the salad
Start by tossing the cooked shrimp with the dressing and onions. You can also add chopped cilantro here, chopped tomatoes, or any other vegetables you’re adding. Give them a good toss so the dressing gets absorbed well.
Then you’ll want to spoon the mixture on top of the shredded lettuce and carefully place the avocado slices around the shrimp in the salad. I like adding the avocado at the end for the best presentation.
Alternatively, you can chop everything finely, and mix it all together. Then you can serve it in butter lettuce to make shrimp lettuce wraps, which is what I show in the recipe video below.
Tips To produce Shrimp Avocado Salad
Use ripe but agency avocados. The avocado needs to provide a minor if you push it, but not soft. Whether it is overripe it’ll be hard to lower and not ripe adequate and it will be tough to peel.
Make this recipe in much less time by purchasing pre-cooked shrimp. You are able to also make it with refreshing shrimp that are not frozen.
Lower the pink onion into small parts. When the pieces are as well large they can over electricity the opposite ingredients. In case you are not an enthusiast of purple onions, it is possible to substitute them with eco-friendly onions.
Commonly asked queries
Can I make this recipe ahead of time?
You can make this salad as much as two times forward of your time and preserve it within an airtight container while in the fridge. It is ideal never to pour over the dressing right up until just before serving or the lettuce may become soggy. The dressing will keep inside the fridge for around two weeks.
Is this a healthier salad?
This salad is low carb and higher protein. One particular serving is all-around 360 calories so it is an excellent option for lunch. I really like to serve this in lettuce leaves being an appetizer once we have friends.
This shrimp avocado salad is one of my preferred easy salads to create when I’m obtaining organization since I’ve got many supporters on the shrimp and avocado combo! The mix from the lime juice, cumin along cilantro give it a Mexican vibe, nevertheless, the flavor just isn’t way too strong for virtually any picky eaters. The salad is low-carb, high-protein, and absolutely medium in effort…actually it’s very potentially my simplest effortless salad!