Shrimp Tossed With Greens And Avocado Recipe

Name: Shrimp Tossed With Greens And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1 1/2 pounds unpeeled, large fresh shrimp; 1 1/2 cups walnut pieces; 1 large fennel bulb with top; 2 tablespoons lemon juice; 2 tablespoons champagne vinegar or white wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 3/4 cup walnut oil; 3 heads butter lettuce, torn; 2 ripe avocados, peeled and cut into 1/2-inch pieces; 2 medium carrots, shredded; 2 medium carrots, shredded

Servings: persons

6 cups water
1 1/2 pounds unpeeled, large fresh shrimp
1 1/2 cups walnut pieces
1 large fennel bulb with top
2 tablespoons lemon juice
2 tablespoons champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup walnut oil
3 heads butter lettuce, torn
2 ripe avocados, peeled and cut into 1/2-inch pieces
2 medium carrots, shredded
2 medium carrots, shredded

1
Bring 6 cups water to boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
2
Peel shrimp, and devein, if desired.
3
Bake walnuts in a shallow baking pan at 350u00b0 for 7 minutes or until toasted. Set aside.
4
Rinse fennel thoroughly. Trim and discard bulb base. Remove and discard outside stalks. Chop 2 tablespoons of stalk, and reserve. Cut bulb crosswise into thin slices.
5
Process lemon juice and next 4 ingredients in a blender until smooth. Turn blender on high; gradually add oil in steady stream.
6
Combine shrimp, walnuts, sliced fennel, lettuce, avocado, and carrot. Add vinaigrette, and toss gently. Sprinkle with reserved chopped fennel.
7
Note: Boston and Bibb are butter lettuces.

1180

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 6 cups water, 1 1/2 pounds unpeeled, large fresh shrimp, 1 1/2 cups walnut pieces, 1 large fennel bulb with top, and more.

Yes, Shrimp Tossed With Greens And Avocado falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Tossed With Greens And Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions