Best 4 Avocado Lime Shrimp Salad Ensalada De Camarones Con Aguacate Y Limon Recipes

AvocadoIn the realm of culinary delights, there exist dishes that transcend mere meals and elevate themselves to the status of art. Avocado Lime Shrimp Salad Ensalada De Camarones Con Aguacate Y Limon is one such creation, a symphony of flavors that dances upon the palate, leaving a lasting impression of exquisite taste. This tantalizing salad boasts a vibrant interplay of textures and colors, featuring succulent shrimp, creamy avocado, and a tangy lime dressing that brings it all together. With its refreshing and zesty profile, Avocado Lime Shrimp Salad Ensalada De Camarones Con Aguacate Y Limon promises to be a culinary journey that will captivate your senses and leave you craving more.

Let's cook with our recipes!

SHRIMP AND AVOCADO SALAD

Shrimp and Avocado Salad image

This salad has shrimp combined with avocado and a Louis-style dressing.

Provided by Inga

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup cooked salad shrimp
2 tablespoons chopped fresh chives
⅓ cup mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons chili sauce
salt to taste
2 avocados, halved lengthwise and pitted
1 tablespoon lemon juice
Bibb lettuce leaves
1 teaspoon paprika
sliced pimento peppers, for garnish

Steps:

In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 12.7 g, Cholesterol 69.4 mg, Fat 29.9 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 4.4 g, Sodium 267.6 mg, Sugar 2.2 g

SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)

Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagreta) image

Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.

Provided by Julia Moskin

Categories salads and dressings, seafood, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
4 black peppercorns
2 dried bay leaves
1 pound fresh shrimp, peeled and deveined
2 ripe plum tomatoes, diced (or 12 cherry tomatoes, quartered)
2 tablespoons chopped red onion
2 tablespoons olive oil
2 tablespoons fresh lime, lemon, grapefruit or any tart citrus juice
1 tablespoon fresh orange juice
2 tablespoons chopped fresh cilantro, culantro (also called recao) or flat-leaf parsley (or a combination)
1 tablespoon chopped fresh oregano or thyme
1/8 teaspoon Dijon mustard
1 ripe avocado
Whole lettuce leaves, for serving

Steps:

Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.

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

COCKTAIL SHRIMP SALAD

Cocktail Shrimp Salad image

A nice Mexican-inspired shrimp salad that is highly rated and requested, especially during the summer months. Easy to make, and ingredients can be adjusted to your liking. It is great with regular saltines; however, for it to be authentic, place salad on tostadas and top off with diced avocado and a splash of bottled hot sauce for a true experience!

Provided by COCINALATINA

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ pounds cooked shrimp, tails removed
1 large cucumber - peeled, seeded, and diced
1 white onion, diced
3 Roma tomatoes, diced
⅓ bunch fresh cilantro, chopped
4 limes, juiced
1 (12 ounce) bottle ketchup
8 fluid ounces tomato juice
salt to taste

Steps:

Cut cooked shrimp into thirds and place in a large bowl; add cucumber, onion, and tomatoes. Mix cilantro and lime juice into shrimp mixture. Pour ketchup and tomato juice over salad and mix well; season with salt.

Nutrition Facts : Calories 99.5 calories, Carbohydrate 11.1 g, Cholesterol 110.7 mg, Fat 0.8 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 0.2 g, Sodium 507.8 mg, Sugar 8.1 g

Tips:

Utilize Fresh Shrimp: For optimal results, opt for fresh shrimp rather than frozen. It ensures a succulent and flavorful dish.

Proper Shrimp Cooking: Cook the shrimp perfectly to maintain its texture. Overcooking can result in a rubbery texture, while undercooking poses health risks.

Avocado Selection: Choose ripe avocados that yield to gentle pressure, indicating their readiness for use.

Dress the Salad Just Before Serving: This prevents the avocado from oxidizing and turning brown, preserving its vibrant color and freshness.

Optional Add-Ins: Feel free to incorporate additional ingredients based on your preference, such as chopped cilantro, diced tomatoes, or crumbled queso fresco.

Serving Suggestions: This versatile salad can be served as a main course with a side of rice or as a refreshing side dish.

Conclusion:

Avocado lime shrimp salad is a delectable fusion of zesty flavors and succulent textures, making it a delightful culinary experience. The tangy lime dressing elevates the natural sweetness of the succulent shrimp and the creamy richness of the avocado, creating a harmonious balance of flavors. With its vibrant colors and refreshing taste, this salad is a perfect addition to any menu, whether as a light lunch, a vibrant dinner option, or a healthy side dish. Its versatility allows it to be customized with a variety of ingredients, catering to diverse preferences and dietary needs.