If you’re looking for a high protein, high fat type of salad
that’s still loaded with lots of nutrition, I think you’re going to love this
Shrimp Avocado Salad. I usually make this in the summer because it has really
light and fresh flavors that’s perfect for a picnic or barbecue. But it works
any time of the year, especially for those looking for keto or low-carb
recipes.
I prefer to buy large raw frozen shrimp for this recipe.
Then I thaw it with cold running water and steam it in a steamer basket over a pot
of boiling water. You only need about 5-6 minutes until the shrimp turns
opaque. If the shell is on the shrimp, it will peel off easily when cooked.
After steaming and shelling the shrimp, you’re ready to
assemble the shrimp avocado salad!
Course: Salad
Cuisine: American Calories: 363kcal
PREP TIME
|
COOK TIME
|
TOTAL TIME
|
|
4
|
5 mins
|
5 mins
|
10 mins
|
Ingredients:
- 1 tablespoon fresh chopped cilantro
- 2 cups shredded lettuce
- 1 lb. shrimp thawed drained and patted dry with paper towel
- 1 tablespoon olive oil
- 2 avocados peeled and sliced
- Salt and pepper to taste
- ¼ red onion sliced
Dressing:
- 1/4 teaspoon Fresh cracked pepper
- 1/4 teaspoon sea salt
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh-squeezed lime juice
- 1 teaspoon ground cumin
Instructions:
- To steam the shrimp, bring a large pot of water to a boil. Add the thawed shrimp to a steamer basket or mesh strainer and steam for 5-6 minutes until they turn opaque and cooked through
- To make the dressing, use a bowl large enough to hold all the ingredients. Whisk together the olive oil, lime juice, cumin, salt and pepper
- Transfer the cooked shrimp on top of the dressing, add the red onions and red peppers. Gently combine all the ingredients with the dressing in the bowl. Spoon mixture over the shredded lettuce and add the sliced avocados.
- Garnish with cilantro and serve at room temperature or chilled.
Adapted from skinnytaste.com
Shrimp Avocado Salad
4/
5
Oleh
Hana