Avocado Shrimp Salad
This time of the year, I am chomping at the bit for summer! I want all the chilled, bright, vibrant things! This Avocado Shrimp Salad was full of flavor, and it totally felt like sunshine! The big juicy shrimp, the huge chunks of avocado, the chili lime oil, the charred corn, cilantro, the lime juice burst on the palate - I mean this had so much going on! This was really simple to make, and it would be perfect for an upcoming potluck or holiday! It was so unique and also offers a ton of protein and healthy fats from the avocado too! Our family of four devoured this the day we made it, like...pretty much immediately! It's even yummier after sitting in the fridge for a while!
Equipment
Ingredients
For the chili lime oil:
- 1 Garlic Clove minced
- Zest and Juice from Half Lime
- 3 tbsp Olive Oil
- 1 tsp Honey
- ¾ tsp Salt
- ½ tsp Paprika
- ¼ tsp Crushed Red Pepper
For the shrimp:
- 1 lb. Shrimp raw, deveined, peeled, tails removed
- 1 tbsp Olive Oil
- ½ tsp Cumin
- ½ tsp Paprika
- ½ tsp Salt
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper
For the avocado shrimp salad:
- 1 Ripe Avocado
- 1 Small Cucumber peeled and diced
- 1 Green Onion thinly sliced
- 1 Jalapeño deseeded and diced
- 1 cup Frozen Corn
- ½ cup Cilantro chopped
- ¼ cup Red Onion thinly sliced
For serving:
- Wonton Strips
- Lime Wedges
- Cilantro
- Cotija Cheese
- Freshly Cracked Black Pepper
Instructions
To make the chili lime oil:
- Add all ingredients for the chili lime oil to a small mixing bowl.
- Whisk to combine.
- Cover and refrigerate until ready to use. Next, let's prep the rest of the ingredients for the salad!
To char the jalapeño and corn:
- Add the frozen corn and the diced jalapeño to a large, dry skillet on medium high heat.
- Cook the veggies, stirring occasionally, until charred and tender, 3-4 minutes.
- Remove from heat, move to a bowl, and allow to cool completely! You could always pop it in the fridge for a bit too!
- Set the skillet aside to use again later. Now let's prep the shrimp and get those cooking!
To prep and cook the shrimp:
- Pat the shrimp very dry.
- Next, add the shrimp along with all of the other ingredients for them to a large mixing bowl, using your hands to toss and coat.
- In that same skillet, on medium high heat, cook the shrimp for a 2 minutes per side, using a tong to flip each one individually, until pink and slightly charred.
- Remove from heat and set aside to cool completely. Again, you can always pop them into the fridge for a while once they've slightly cooled.
To assemble the avocado shrimp salad:
- Peel, pit, and cube the avocado into large chunks.
- Add it to a bowl along with the cucumber, red onion, cooled corn and jalapeño, and most of the chili lime oil, cilantro, and green onion.
- Toss to combine, then add the shrimp, the rest of the chili lime oil, stir, then cover and refrigerate for a bit to chill and marry those flavors together!
To serve:
- Garnish the chilled avocado shrimp salad with the remaining green onion and cilantro, wonton strips, cotija cheese, freshly cracked black pepper, and more lime juice squeezed on top. Enjoy!
Nutrition
Serving: 1cupCalories: 255kcalCarbohydrates: 11.7gProtein: 19gFat: 1gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 730mgPotassium: 430mgFiber: 3gSugar: 3.3gVitamin A: 430IUVitamin C: 15mgCalcium: 58mgIron: 1mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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