Shrimp Avocado Salads Food

SHRIMP AVOCADO SALAD

Steps:

• Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

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:

• Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

SHRIMP,PAPAYA & AVOCADO SALAD

Steps:

• Whisk together dressing ingredients in a small bowl, chil until ready to serve.
• On individual salad plates, place salad greens, cooled shrimp, avocado & papaya on top,.
• Sprinkle with chopped onions, salt and pepper and drizzle dressing over top.

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, AVOCADO AND TOMATO SALAD

Steps:

• To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
• To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein and place in a large non-aluminum bowl. Add half of the vinaigrette to the shrimp, toss well, and let stand for 10 minutes.
• Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes, and cilantro to the shrimp and toss gently.
• Place the salad greens in a separate bowl. Whisk the remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.

SHRIMP AND AVOCADO SALAD

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.

CHILLED SHRIMP AND AVOCADO SALAD

Steps:

• Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions.
• Add salt and pepper to dressing, cover and refrigerate over night.
• When you are ready, peel the shrimp.
• Peel and slice the avocado and cucumber.
• Arrange the lettuce leaves and cucumber on plate.
• Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.

SHRIMP, WATERMELON AND AVOCADO SALAD

Steps:

• In a large bowl, combine shrimp, watermelon, onion, cilantro, jalapenos and avocados,.
• In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper.
• Pour dressing over the salad and toss gently. Set aside for 10 minutes to allow flavours to blend.