Best 20 Shrimp And Avocado Salad Recipes

SHRIMP AND AVOCADO SALAD

Steps:

• Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.

SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
• In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
• Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
• Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
• To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
• Enjoy!

SHRIMP AND AVOCADO SALAD

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.

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE

Steps:

• Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together vinaigrette ingredients with salt and pepper to taste.
• Assemble salad:
• Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
• Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
• Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
• Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
• Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
• Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.

SHRIMP, AVOCADO, AND GRAPEFRUIT SALAD

Steps:

• Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
• Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Steps:

• Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
• Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
• Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
• Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
• In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
• In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
• Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

SPICY SHRIMP AND AVOCADO SALAD

Steps:

• Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
• Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
• Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.

SHRIMP AND AVOCADO TACO SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a skillet over medium-high heat.
• Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
• In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
• Serve with tortilla strips, if desired.
• Enjoy!

AVOCADO, GRAPEFRUIT AND GRILLED SHRIMP SALAD

Steps:

• Combine the olive oil and cayenne pepper in a nonstick skillet. Heat over high heat until barely smoking. Add the shrimp and saute until the shrimp turn opaque, about 3 minutes. Transfer to a plate. Set aside to cool. Slice in half lengthwise. Set aside.
• Combine the grated lemon and orange rinds with the orange and lime juices in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Add the avocado slices and grapefruit sections. Toss gently. Take the avocado slices and grapefruit sections out of the bowl, one by one, and arrange them in a large ring on a round platter, slightly overlapping each other. Add the shrimp to the citrus and toss in the remaining vinaigrette. Mound the shrimp in the center of the ring. Garnish with the mint.

CAJUN POTATO, PRAWN/SHRIMP AND AVOCADO SALAD

Steps:

• Cook the potatoes in a large saucepan of lightly salted boiling water for 10 to 15 minutes or until tender, drain well.
• Heat the oil in a wok or large nonstick frying pan/skillet.
• Add the prawns, garlic, spring onions and Cajun seasoning and stir fry for 2 to 3 minutes or until the prawns are hot.
• Stir in the potatoes and cook for a further minute.
• Transfer to serving dishes and top with the avocado and the alfalfa sprouts and serve.

SHRIMP AND AVOCADO SALAD ON ENDIVE LEAVES

Steps:

• Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon; let cool. Cut into 1/4-inch pieces.
• Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours.
• Just before serving, cut avocado into a 1/4-inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad onto each leaf. Garnish with sliced scallions, and sesame seeds if desired.

SHRIMP, WATERMELON AND AVOCADO SALAD

Steps:

• In a large bowl, combine shrimp, watermelon, onion, cilantro, jalapenos and avocados,.
• In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper.
• Pour dressing over the salad and toss gently. Set aside for 10 minutes to allow flavours to blend.

GAZPACHO GRANITA WITH CHOPPED GAZPACHO SALAD, AVOCADO AND FLAME GRILLED SHRIMP IN JALAPENO CILANTRO OIL

Steps:

• Granita: Add all the granita ingredients to a blender or food processor and puree. Strain the puree through a sieve into a medium bowl. Cover with plastic wrap and refrigerate for 30 to 45 minutes. Transfer the chilled puree into a wide, shallow, heavy-bottomed container. (The shallower and wider the container, the more room you give the granita to freeze quickly.) Cover with foil or plastic wrap and freeze until it begins to appear solid around the edges, about 1 hour. Using a fork, scrape the ice from sides, mixing in from the edges into the center. Repeat this scraping and mixing process every 30 minutes, until the entire mixture has the consistency of shaved ice. Put back in freezer until ready to use.
• Chopped salad: Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to use.
• Shrimp: Combine the cilantro, lime zest and juice, jalapeno and olive oil in a blender or food processor. Set aside.
• If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can hold your hand about 1-inch over it for only 1 second. Lightly grease the grill with olive oil to prevent sticking. Lightly salt the shrimp and thread each skewer with 3 shrimp. Grill shrimp approximately 2 minutes per side, basting with cilantro oil twice. Remove the shrimp from the grill and add the remaining cilantro oil to a small pan. Heat the oil until bubbling.
• Add the avocado to a small bowl and drizzle with lime juice.
• To serve, spoon some of the chopped salad on each serving plate and top with some granita. Add a few teaspoons of avocado, a skewer of shrimp and a drizzle of the hot cilantro oil. Serve immediately.

GRILLED SHRIMP SALAD WITH CORN AND AVOCADO

Steps:

• For dressing:
• Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper.
• For salad:
• Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact.
• Do ahead: Dressing and onions can be made 2 hours ahead. Cover separately and let stand at room temperature.
• Prepare barbecue (medium heat). Thread onions on skewers; thread shrimp on separate skewers. Place onion skewers, shrimp skewers, corn, and bread slices on 2 large rimmed baking sheets. Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side; grill bread slices until browned; and grill shrimp until cooked through, about 2 1/2 minutes per side.
• Transfer vegetables, shrimp, and bread to work surface. Cut corn kernels off cobs; place corn kernels in very large bowl. Remove shrimp and onions from skewers and add to bowl. Add mâche and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to large rimmed platter and serve with bread.
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AVOCADO, SHRIMP, AND ENDIVE SALAD

Steps:

• Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
• Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
• Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.

EMERIL'S SHRIMP AND AVOCADO SALAD WITH NEW ORLEANS-STYLE REMOULADE SAUCE AND BABY GREENS

Steps:

• Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.
• Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.

AVOCADO AND SHRIMP SALAD

Steps:

• In a saucepan, bring 3 cups water, tarragon stems, lemon, 1/4 teaspoon salt, and peppercorns to a boil.
• Remove from heat, add shrimp and poach until opaque, about 2 to 3 minutes. Transfer shrimp to a plate (discard everything else) and refrigerate to cool.
• In a bowl, whisk together the oil, vinegar, chives, tarragon, 1/4 teaspoon salt, and pepper to taste. Add shrimp, apple, and cucumber, and toss to coat.
• Divide salad between 4 bowls. Add avocado to the mixing bowl and toss with remaining dressing. Top each salad with a quarter of the avocado. Serve immediately.

GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE

Steps:

• Make the corn salad:
• Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
• Make the pico de gallo:
• Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
• Make the avocado purée:
• Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
• For the prawns:
• In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
• Plate the dish:
• Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.

SHRIMP AND AVOCADO SALAD

Steps:

• Preheat a grill or grill pan to medium high.
• Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
• Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
• Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.