Shrimp & Avocado Salad Recipe

Name: Shrimp & Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound peeled and deveined shrimp; 2 tablespoons vegetable oil or olive oil; 2 garlic cloves, minced or pressed; Juice and zest of 1 lemon; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh tarragon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup olive oil; 2 avocados; 2 tomatoes; 6 cups baby greens or torn lettuce

Servings: persons

1 pound peeled and deveined shrimp
2 tablespoons vegetable oil or olive oil
2 garlic cloves, minced or pressed
Juice and zest of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
2 avocados
2 tomatoes
6 cups baby greens or torn lettuce

1
If youre using frozen shrimp, begin to thaw it by placing it in cold water about 15 minutes before cooking.
2
Warm the oil in a skillet, add the garlic and shrimp, and saute until the shrimp turn pink, 2 to 4 minutes.
3
Set aside.
4
Whisk together the dressing ingredients.
5
Toss the cooked shrimp with 1/4 cup of the dressing.
6
Peel and pit the avocados and cut into wedges.
7
Cut the tomatoes into wedges.
8
Arrange the shrimp, avocados, and tomatoes on the greens and drizzle on more of the dressing.
9
Pass extra dressing and bowls of olives, red onion slices, and cucumber slices at the table.

538

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 12 ingredients. The key ingredients include: 1 pound peeled and deveined shrimp, 2 tablespoons vegetable oil or olive oil, 2 garlic cloves, minced or pressed, Juice and zest of 1 lemon, and more.

Yes, Shrimp & 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 & Avocado Salad

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