Shrimp Avocado Salad Recipe - R3C1P3S

Shrimp Avocado Salad Recipe

Prep time: 16 mins

Cook time: 4 mins

Total time: 20 mins

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost To Make: $18-$20

Serving: 6 servings as a side, 4 as a main course

Ingredients
For the Cob Salad:

• ½ lb (3 to 4 medium) Roma tomatoes, chopped


• ½ English cucumber or 3 smaller garden cucumbers, sliced


• ½ medium red onion, thinly sliced


• 2 avocados, peeled, pitted and sliced


• 1 cup corn kernels (from 2 fresh cobs or canned drained corn)


• 1 medium romaine lettuce (5 to 6 cups chopped)

For the

Cajun Shrimp:

• 2 Tbsp unsalted butter


• 1 lb large raw shrimp, peeled and deveined


• 1 tsp cajun spice


• 2 cloves garlic, pressed


• Pinch of salt

For the Zesty Cilantro Lemon Dressing:

• 3 Tbsp olive oil (mild or extra virgin)


• Juice of 1 large lemon (about 3 Tbsp) (it's ok to sub lime juice)


• ½ bunch cilantro, (1/2 cup chopped)


• 1 tsp sea salt or ¾ tsp table salt


• ⅛ tsp freshly ground black pepper

Instructions

1. Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.


2. Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.


3. Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.


4. To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.
   
   
   
   

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