Best 2 Asian Shrimp And Avocado Salad Recipes

Asian shrimp and avocado salad is a delightful dish that combines the vibrant flavors of Asian cuisine with the freshness of shrimp and avocado. This salad is perfect for a light lunch or dinner, and it can be easily customized to suit your taste preferences. Whether you prefer a spicy or mild salad, there are endless variations of Asian shrimp and avocado salad to choose from. In this article, we will explore some of the most popular recipes for this dish, providing you with all the information you need to create a delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO-SHRIMP SALAD

Avocado-Shrimp Salad image

Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day

Provided by RCRENFRO

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

Steps:

Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g

SHRIMP, AVOCADO, AND NOODLE SALAD

Shrimp, Avocado, and Noodle Salad image

Categories Salad Pasta Vegetable Quick & Easy Shrimp Avocado Spring Noodle Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 9

Ingredients

1 tablespoon honey
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced peeled fresh gingerroot
2 tablespoons vegetable oil
3 scallions
1 large carrot
3/4 pound large shrimp (about 12)
4 ounces Asian rice-stick noodles
1 firm-ripe California avocado

Steps:

In a small bowl whisk together honey, lemon juice, and gingerroot until combined. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips.
In a 4-quart kettle bring 3 quarts salted water to a boil. Shell and devein shrimp. Simmer shrimp until just cooked through, about 1‚ minutes. With a slotted spoon transfer shrimp to a plate. Return water to a boil and add noodles. Cook noodles until just tender, about 3 minutes. In a colander rinse noodles under cold water to stop cooking and drain well. With scissors cut noodles into 4-inch lengths.
Pit and peel avocado and cut into 1/4-inch dice. In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste.

Tips:

For the freshest shrimp, look for ones that are plump and have a slight briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
If you don't have time to cook the shrimp yourself, you can buy pre-cooked shrimp from the seafood counter at your local grocery store.
To devein the shrimp, use a sharp knife to make a shallow cut along the back of the shrimp, from the head to the tail. Then, use your fingers to pull out the vein.
If you don't like spicy food, you can omit the chili peppers from the dressing. You can also adjust the amount of lime juice to taste.
This salad is best served immediately after it is made. However, you can store it in the refrigerator for up to 2 days.

Conclusion:

This Asian shrimp and avocado salad is a delicious and healthy meal that is perfect for a quick lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a new salad recipe to try, give this one a try. You won't be disappointed!