Print
Description
This light and healthy Shrimp and Avocado salad take 20 minutes to put together and are mouthwatering and suitable for all times and moods.
Ingredients
Scale
- 1 lb medium shrimp (31-40 Count, peeled and deveined)
- 1 tsp cajun spice
- 2 cloves garlic (pressed or grated)
- Pinch salt
- 2 Tbsp unsalted butter
- 1 medium romaine lettuce (5-6 cups chopped)
- 1/2 lb (3 medium) Roma tomatoes, sliced
- 1/2 medium red onion (thinly sliced)
- 1/2 English cucumber (or 3 small, sliced)
- 2 avocados (peeled, pitted and sliced)
- 1 cup corn kernels (from 2 freshly cooked cobs)
- Juice of 1 large lemon (3 Tbsp)
- 1/2 small bunch of cilantro (1/2 cup finely chopped or parsley)
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
Instructions
- Dry the shrimp using paper towels and transfer them to a medium bowl. Incorporate the cajun spice, pressed garlic, and a pinch of salt, then mix well.
- Heat a large non-stick skillet over medium-high heat. Once hot, melt the butter and add the shrimp in a single layer. Sauté for 2 minutes on each side until fully cooked. Move the shrimp to a plate and set aside.
- Chop, rinse, and dry the romaine lettuce. You should have around 6 cups. Place it in a large mixing bowl, then add the sliced tomatoes, red onion, cucumbers, sliced avocados, and cooked corn.
- For the dressing, combine the fresh lemon juice with the finely chopped cilantro in a bowl. Pour in the olive oil, then season with salt and black pepper, stirring until well mixed.
Notes
For perfectly cooked shrimp, sauté them in butter until they turn pink and opaque. Store leftovers in an airtight container in the fridge for up to 2 days. Substitute shrimp with grilled chicken for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 242 kcal
- Sugar: 3 g
- Sodium: 447 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 10 mg
