Zesty Lime Shrimp And Avocado Salad Food
ZESTY LIME SHRIMP & AVOCADO SALAD RECIPE - (4.5/5)
Provided by á-8095
Number Of Ingredients 9
Steps:
- In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
SPICY SHRIMP AND AVOCADO SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
- Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
- Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.
ZESTY LIME SHRIMP & AVOCADO SALAD
Tired of the same old salads? Zest things up with this recipe that tops romaine lettuce with shrimp, avocados and the best part: zesty lime vinaigrette.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Top lettuce with remaining ingredients.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
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- Add the lime juice to a large mixing bowl, along with the cilantro, salt, and pepper and stir to combine. Slowly drizzle in the oil, whisking all the while.
- Add the cucumber, onion, and jalapeños and stir to coat. Set aside and allow to marinate for about 15 minutes, or up to overnight.
- Bring a large pot of water to a roaring boil. Add the shrimp and turn off the heat. Cover and allow it to steep for about 6 minutes, or until the shrimp are pink, opaque, and completely cooked through. As soon as the shrimp has cooked through, transfer it to a bowl full of ice water to stop the cooking entirely and chill.
- Once the shrimp are chilled, remove them from the water with a slotted spoon (discard of tails if you haven't already) and add them, the tomatoes, and avocados to the bowl with the other dressed veggies and toss until evenly coated. Serve chilled and enjoy.
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