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This avocado shrimp salad is loaded with juicy Cajun shrimp and all the best flavors of summer. This salad has been one of the best salads on my blog for years. Everyone who tries it loves it and this salad always goes away fast, so if you run for a refill, run fast!
Lemon and coriander dressing is so simple but adds an amazing fresh FLAVOR! You will want it in all your salads. This shrimp salad also has a ridiculous amount of avocados; because – AVOCADO !!
I could happily live on this salad. Watch the quick recipe on video and you'll head to the store for ingredients …
See how to make shrimp and avocado salad:
So fresh and wonderful: this avocado shrimp salad is always a crowd pleaser. I'm quite a fan of shrimp, but if you prefer, you can substitute cooked chicken breast, thinly sliced steak, or sliced hard-boiled eggs to add a little protein and serve as a cob salad. PS Here's the salad roulette we use and love (Amazon affiliate link)
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Cook's Tip: Freshly cooked corn really makes this salad and adds an incredible blast of sweet flavor. When fresh corn is out of season, cook up some frozen corn as it is usually sealed at the peak of freshness.
⬇️ Shrimp salad with avocado and easy to print:
Shrimp and avocado salad recipe
Preparation time: 10 minutes.
Cook time: 20 minutes.
Total time: 30 minutes
Shrimp and avocado salad recipe with Cajun shrimp and the best flavors of summer. Lemon coriander dressing gives this shrimp salad an amazing fresh taste!
Skill level: easy
Manufacturing cost: $ 17- $ 19
Servings: 6 as salad
Ingredients for Cajun shrimp:
- 1 pound medium shrimp 31-40 Count, peeled and deveined
- 1 teaspoon Cajun spices
- 2 garlic cloves, pressed or grated
- Pinch of salt
- 2 tablespoons unsalted butter
Salad ingredients:
- 1 medium romaine lettuce 5-6 cups chopped
- 1/2 lb 3 medium Roman 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 freshly cooked 2-ear corn kernels
Ingredients for the coriander and lemon dressing:
- Juice of 1 large lemon 3 tablespoons
- 1/2 small cilantro bunch 1/2 cup finely chopped parsley
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of sea salt or 3/4 teaspoon of table salt
- 1/8 teaspoon black pepper
How to make shrimp and avocado salad:
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Dry the shrimp with paper towels and place them in a medium bowl. Add 1 teaspoon of Cajun spices, 2 pressed garlic cloves, a pinch of salt and stir to combine.
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Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of butter and once it is melted and hot, add the shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate and set aside.
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Chop, rinse and centrifuge 1 medium head of romaine lettuce. You should end up with about 6 cups of lettuce. Transfer that to a large mixing bowl. Now add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, 2 sliced avocados, and 1 cup cooked corn.
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To make the dressing, start with 3 tablespoons of fresh lemon juice, now finely chop about 1/2 cup of coriander and stir. Add 3 tablespoons of olive oil and the extra virgin has the best flavor. Season with 1 teaspoon of salt and a generous pinch of black pepper and stir.
KITCHEN EQUIPMENT:
Big Boo Chopping Board Bamboo Wustensilios Chef Knife for Salad Throwing Old School OXO Wood Juicer
We're really excited about fresh garden cucumbers and tomatoes that take this salad to a whole new level of freshness!
PS Your garden? My parents do (look at their garden tour)! Are you planting something new or surprising this year?
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