Shrimp-And-Avocado Salad Recipe

Name: Shrimp-And-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 bunch scallion, white and green portions cut into 3/4-inch pieces separately; 2 lbs frozen peeled shrimp, thawed chopped and tails discarded; 1 teaspoon chili powder; salt and pepper; 3 oranges; ⅓ cup mayonnaise; 2 tablespoons fresh lime juice; 1 avocado, cut into 1/2-inch cubes; 1 head boston lettuce, leaves separated

Servings: persons

1 tablespoon extra virgin olive oil
1 bunch scallion, white and green portions cut into 3/4-inch pieces separately
2 lbs frozen peeled shrimp, thawed chopped and tails discarded
1 teaspoon chili powder
salt and pepper
3 oranges
⅓ cup mayonnaise
2 tablespoons fresh lime juice
1 avocado, cut into 1/2-inch cubes
1 head boston lettuce, leaves separated

1
In a large nonstick skillet, heat the olive oil over medium heat.
2
Add the scallion whites and cook, stirring, for 1 minute.
3
Add the shrimp and chili powder, season with salt and pepper and cook until the shrimp are opaque, about 5 minutes; transfer to a large bowl.
4
Working with 1 orange at a time, slice off both ends.
5
Stand upright and cut away the peel and pith, following the curve of the fruit.
6
Slice along each membrane to release the segments, then coarsely chop.
7
Stir the mayonnaise and lime juice into the shrimp mixture, then gently fold in the orange segments and avocado; season with salt and pepper.
8
Spoon the shrimp salad on top of the lettuce and sprinkle with the scallion greens.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 bunch scallion, white and green portions cut into 3/4-inch pieces separately, 2 lbs frozen peeled shrimp, thawed chopped and tails discarded, 1 teaspoon chili powder, and more.

Yes, Shrimp-And-Avocado Salad 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.

Shrimp-And-Avocado Salad

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