Seared Shrimp And Avocado Salad Recipe By Tasty Food

SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
• Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
• Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
• In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
• Toss salad with dressing. Add Shrimp and toss.
• Add tortilla chips to the sides of the bowls.
• Enjoy!

SHRIMP AND AVOCADO TACO SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a skillet over medium-high heat.
• Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
• In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
• Serve with tortilla strips, if desired.
• Enjoy!

SHRIMP & AVOCADO SALADS

Steps:

• In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside., In a large bowl, combine the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.

AVOCADO SHRIMP SALAD

Steps:

• Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
• Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
• In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
• Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
• Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
• To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
• Enjoy!

SEARED SALMON WITH AVOCADO, SHRIMP, AND MANGO SALSA

Steps:

• To prepare salmon, heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fish to pan, and cook for 9 minutes or until the fish flakes easily when it is tested with a fork, turning once.
• To prepare salsa, combine mango and the next 6 ingredients (mango through jalapeño) in a medium bowl, and toss well to combine.
• Combine the salad greens, juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and avocado wedges in a large bowl; toss gently to combine. Arrange a salmon fillet on each of 4 plates; top each with 1/2 cup salsa and 1 1/2 cups salad mixture.

SHRIMP AND AVOCADO SALAD WITH CREAMY JALAPENO DRESSING

Steps:

• For the dressing, mince the cilantro and jalapeno in a food processor or blender. Add the oil, mayonnaise, vinegar, honey and salt to taste; mix well.
• For the salad, heat the oil in a medium skillet; add the cumin, salt and pepper to taste. Add shrimp; cook over high heat until cooked through, 3-5 minutes, flipping as necessary. Transfer to a small bowl and refrigerate until chilled.
• Mix salad greens and red onion in a serving bowl; toss with dressing. Arrange shrimp and avocado over top.

SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Mix shrimp, 2 teaspoons oil, jalapeno, garlic and cumin in bowl.
• Chill at least 1 hour and up to 3 hours.
• Preheat oven to 350 F.
• Brush tortillas on each side with 1/2 teaspoon oil.
• Place on nonstick baking sheet.
• Bake until tortillas are crisp, about 20 minutes.
• Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl.
• Season salsa with salt and pepper.
• Combine remaining ingredients in large bowl; toss together.
• Season with salt and pepper.
• Heat large nonstick skillet over high heat.
• Add shrimp mixture; saute until just cooked through, about 3 minutes.
• Divide salad among tortillas.
• Top with shrimp.
• Spoon salsa atop each.

SEARED SHRIMP SALAD

Steps:

• Combine the orange juice, lime juice, honey, 1/2 teaspoon of the crushed red pepper, the soy sauce, and 1/4 teaspoon of the salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside.
• Heat 1 tablespoon of the remaining olive oil in a 12- inch saute pan over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Add the shrimp to the pan, in two batches if necessary, and cook until they have curled and are just cooked through, 2 minutes on each side. Transfer the shrimp to a paper towel-lined plate and reserve.
• In a large mixing bowl, combine the greens, oranges, red onion, and pinch of salt. Whisk the vinaigrette, and add 3 tablespoons to the salad. Toss lightly to combine, and then divide the salad among four serving plates. Take 3 to 4 slices of the avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.

SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
• Preheat oven to 350°F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
• Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
• Heat large nonstick skillet over high heat. Add shrimp mixture; sauté until just cooked through, about 3 minutes.
• Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.