Avocado & Tomato Salad Topped With Grilled Shrimp – a delicious recipe with shrimp, avocado, tomatoes, limes, fresh cilantro, corn tortillas. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place the corn tortillas on a baking sheet (or straight onto the rack like I did haha) and bake for about 8-10 mins in a 375 degree oven or until golden and crisp.
2
For the salad, mix together the avocado, tomato, juice of a lime, cilantro, a few sprinkles of garlic powder, salt and pepper.
3
Rinse the shrimp, pat dry and season with salt and pepper. Grill 2-3 mins per side on a hot grill. Layer it up... corn tortilla, salad and those gorgeous shrimp. Finish it off with a squeeze of fresh lime juice!
4
Now for the salad. We had this for lunch the following day. You can heat the shrimp up a bit in a hot pan or serve cold in this salad. The base is baby arugula, topped with half a sliced avocado, the grilled shrimp, plum tomato and a slice of turkey bacon (my fav, Applegate brand turkey bacon! No nitrates or nitrites added). Dressed super simply with lime juice and a drizzle of olive oil.
249
kcal
Calories
8
g
Carbs
55
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds extra large shrimp peeled and deveined, 2 avocado diced, 2 plum tomatoes diced, 2 limes, and more.
Yes, Avocado & Tomato Salad Topped With Grilled Shrimp falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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