Avocado Shrimp Salad

A refreshing Avocado Shrimp Salad is perfect for any summer BBQ. Full of flavor with spice from the Cajun seasoning, and zing from the lime.

Want to cook the best shrimp?

1. To begin, make sure your shrimp are deveined. If you are using our Newport (#1545) or Black Tiger (#2806) Shrimp, you don’t have to worry about this part.
2. Second, when cooking, spread the shrimp out in an even layer. Then, don’t touch them. Simply let them sear for 1-2 minutes, then flip.
3. So, how do you know it’s done? Take a look at the crevice in the back of the shrimp. This is where the vein was. Once that turns from translucent to opaque, remove them from the heat immediately.

Optional add ins:

• Cous Cous
• Black beans
• Homemade Cajun Seasoning: 2 Tbsp garlic powder (#1021), 2 Tbsp Italian seasoning (#1432), 2 Tbsp paprika (#1697), 1 Tbsp black pepper (#1028), 2 Tbsp salt (#1146), , 1 Tbsp cayenne pepper, 1 Tbsp dried thyme (#1444), 1 Tbsp onion powder (#1027)

If you like this recipe, check these out:

• Salmon & Vegetable Skewers with Peanut Sauce
• Shrimp Scampi
• Garlic Bread Crusted Salmon

A refreshing Avocado Shrimp Salad is perfect for any summer BBQ. Full of flavor with spice from the Cajun seasoning, and zing from the lime.

Avocado Shrimp Salad

• 1 lb Black Tiger shrimp (#2806)
• 1 tsp cajun spice
• Pinch of salt (#1146)
• 1 tsp minced garlic (#1289)
• 2 Tbsp unsalted butter

Ingredients for Salad:

• 1 medium romaine lettuce 5-6 cups chopped
• 3 medium Roma tomatoes, sliced
• 1/2 medium red onion thinly sliced
• 1/2 English cucumber or 3 small, sliced
• 3-4 cups diced avocado (#1645)
• 1 cup corn kernels (#1090)

Ingredients for Cilantro-Lemon Dressing:

• Juice of 1 large lemon 3 Tbsp
• 1/2 small bunch of cilantro 1/2 cup finely chopped or parsley
• 3 Tbsp avocado oil (#3516)
• 1 tsp sea salt (#1147) or 3/4 tsp table salt (#1146)
• 1/8 tsp black pepper (#1028)

Instructions:

1. First, pat dry shrimp with paper towels to remove excess liquid and place in a medium bowl. Add cajun spice, minced garlic, a pinch of salt and stir to combine.
2. Next, place a large non-stick pan over medium-high heat. Add 2 Tbsp butter and once it’s melted and hot, add the shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate and set aside.
3. Chop, rinse and spin dry 1 medium head of romaine lettuce. You should end up with about 6 cups lettuce. Transfer that to a large mixing bowl. Next, add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, diced avocados and 1 cup cooked corn.
4. To make the dressing, start with 3 Tbsp of fresh lemon juice, finely chop about 1/2 cup of cilantro and stir that in. Add 3 Tbsp of avocado oil. Season with 1 tsp salt and a generous pinch of black pepper and stir that together. Enjoy!

Adapted from: https://natashaskitchen.com/avocado-shrimp-salad-recipe

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