Name: Shrimp and Avocado Salad
Prep time: 20 min
Cook time: 4 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 servings the shrimp; 600 gr shrimp; 2 garlic cloves; 1 tbsp olive oil; 1 juice of lime; 4 servings salt and pepper; 4 servings the salad; 1 leaves the of 1 cos lettuce; 0.75 basil leaves; 200 gr corn; 3 spring onions; 600 gr pineapple; 2 avocados into cubes; 4 servings avocado; 4 servings the dressing; 3 tbsp olive oil; 3 tbsp honey; 3 juice of lime

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Shrimp and Avocado Salad Recipe — Recipes Zone

Method

5 steps · 45 min

01
Sear the Shrimp
Warm the olive oil in a pan over high heat until it's shimmering, right before it starts to smoke. Toss in the shrimp and crushed garlic; they should sizzle immediately. Cook them until they start to turn opaque about halfway up their backs, then give them a flip.
Let them cook for another 1 to 2 minutes on the second side, just until they're fully pink and curled. Be careful not to overcook, or they'll turn rubbery. Squeeze the lime juice over the shrimp; it should bubble and reduce quickly. Season with a little salt and pepper, stir, then pull them from the heat and set aside.
02
Whisk the Dressing
In a small bowl, whisk together the olive oil, honey, and lime juice until it's fully combined and looks slightly thicker, like a vinaigrette. Give it a taste and adjust the seasoning if you like, then set it aside.
03
Combine Salad Base
In a large bowl, toss together the cos lettuce leaves, basil, corn, spring onions, and pineapple. You'll want to hold off on adding the avocado until just before serving; it tends to brown quickly once cut, though the lime in the dressing will help keep it green for a bit.
04
Toss with Avocado
Right before you're ready to serve, add the cubed avocado to the salad bowl, then pour in the dressing. Toss everything gently to combine, making sure the avocado pieces get coated. Give it a taste and add more salt and pepper if you think it needs it.
05
Arrange and Serve
Arrange the cooked shrimp over the top of the salad. If you saved any avocado for garnish, add it now. Spoon any remaining pan juices from the shrimp over the salad for a little extra depth and sheen.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	639kcal	32%
Fat	37g	53%
Carbohydrate	53g	20%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Crustaceans	Contains
Gluten	Free from
Eggs

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Method

Sear the Shrimp

Whisk the Dressing

Combine Salad Base

Toss with Avocado

Arrange and Serve

Nutrition

Allergens

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