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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shrimp-And-Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions