SHRIMP AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium high.
- Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
- Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
- Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.
SHRIMP AND AVOCADO SALAD
This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. -Carly Terrell, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.
Nutrition Facts : Calories 209 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 329mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SHRIMP AND AVOCADO SALAD WITH FRICO CHIPS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the frico chips: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and bubbly, 8 to 10 minutes. Let the frico chips cool until firm, about 5 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt. Grill until tender, 4 to 5 minutes each side. When cool enough to handle, cut the zucchini into 1/2-inch cubes.
- For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes. Grill until pink and cooked through, 2 to 3 minutes each side. Chop into 1/2-inch pieces.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.
- In a medium bowl, combine the zucchini, shrimp, dressing and avocado. Gently toss until all the ingredients are coated.
- Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve.
SHRIMP AND AVOCADO SALAD W/ PINK SAUCE
This recipe came from a cook on an oil platform in the Java Sea. It's very delicious and surprisingly filling.
Provided by LR Beckwith
Categories Indonesian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Pink Sauce: Stir well and set into refrigerator to chill.
- Wash the avocado and split it.
- Separate with a turning motion.
- Remove the seed.
- Set aside.
- Wash and chop the tomatoes into 8 pieces each.
- Set aside.
- Wash the lettuce and pull off several large leaves.
- Finely slice some of the lettuce.
- Make a bed of the lettuce leaves.
- Add an avocado half to one end of the platter.
- Put the shrimp with the head end down in the avocado half.
- Allow the shrimp tails to hang over the sides of the avocado.
- Add some of the shredded lettuce to the other end of the platter.
- Arrange the tomatoes in a circle on the shredded lettuce.
- Cover the shrimp and Avocado with the pink sauce and add some over the lettuce and tomato salad.
- Serve.
Nutrition Facts : Calories 320, Fat 19.1, SaturatedFat 2.8, Cholesterol 54.7, Sodium 458.6, Carbohydrate 30.3, Fiber 12.7, Sugar 13.8, Protein 14.3
SHRIMP AND AVOCADO SALAD
This salad has shrimp combined with avocado and a Louis-style dressing.
Provided by Inga
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
- Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 12.7 g, Cholesterol 69.4 mg, Fat 29.9 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 4.4 g, Sodium 267.6 mg, Sugar 2.2 g
AVOCADO, GRAPEFRUIT AND GRILLED SHRIMP SALAD
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 15m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the olive oil and cayenne pepper in a nonstick skillet. Heat over high heat until barely smoking. Add the shrimp and saute until the shrimp turn opaque, about 3 minutes. Transfer to a plate. Set aside to cool. Slice in half lengthwise. Set aside.
- Combine the grated lemon and orange rinds with the orange and lime juices in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Add the avocado slices and grapefruit sections. Toss gently. Take the avocado slices and grapefruit sections out of the bowl, one by one, and arrange them in a large ring on a round platter, slightly overlapping each other. Add the shrimp to the citrus and toss in the remaining vinaigrette. Mound the shrimp in the center of the ring. Garnish with the mint.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 623 milligrams, Sugar 9 grams, TransFat 0 grams
SHRIMP AND AVOCADO TACO SALAD RECIPE BY TASTY
Here's what you need: oil, medium shrimp, large head romaine lettuce, tomatoes, jalapeño, red onion, fresh cilantro, large avocado, salt, lime juice, salt, black pepper, ground cumin, dried oregano, garlic powder, chili powder
Provided by Joey Firoben
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 285 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
AVOCADO-SHRIMP SALAD
Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day
Provided by RCRENFRO
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g
CHILEAN-STYLE AVOCADO AND SHRIMP SALAD
I'm posting this for ZWT 4 Central and South American Recipes. From Foods of the Americas: Native Recipes and Traditions.
Provided by cookiedog
Categories Chilean
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
- Bring to a boil, then decrease the heat to medium-low and add the shrimp.
- Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.
- Drain the shrimp and allow to cool completely before assembling the salad.
- To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
- Combine the anchovy, parsley and mayonnaise in a bowl.
- Place a strainer over the bowl and juice the lemon over the contents.
- Add the pepper and red peppers and whisk to blend completely.
- To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
- Distribute the cabbage among 4 salad plates.
- Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
- Cut the avocado flesh into 1/2-inch cubes.
- Place the shrimp and avocado in a bowl.
- Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
- Serve immediately.
Nutrition Facts : Calories 262.4, Fat 21.7, SaturatedFat 3.2, Cholesterol 24.2, Sodium 497.9, Carbohydrate 17.4, Fiber 8.5, Sugar 2.5, Protein 5.5
SHRIMP WITH AVOCADOS
Categories Shellfish Appetizer Shrimp Avocado Spring Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
- Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
- Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
- When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: jumbo shrimp, limes, salt, pepper, romaine lettuce, cherry tomato, fresh cilantro, avocados, olive oil, honey, chili powder, blue corn tortilla chips
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 859 calories, Carbohydrate 49 grams, Fat 55 grams, Fiber 17 grams, Protein 52 grams, Sugar 16 grams
SHRIMP 'N' SCALLOPS TROPICAL SALAD
A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.
Nutrition Facts : Calories 413 calories, Fat 32g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 523mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.
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