Shrimp and Avocado salad
Shrimp and Avocado salad

Hello, I’m Joana. Today, we’re going to make shrimp and avocado salad recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Shrimp and Avocado salad Recipe

Shrimp and Avocado salad is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Shrimp and Avocado salad is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook shrimp and avocado salad using 16 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Shrimp and Avocado salad:

  1. Make ready For Shrimp:
  2. Get 1 lb shrimp, shelled and deveined
  3. Take Juice of 1/2 a lime
  4. Make ready 1/2 tsp chili powder
  5. Take 1 tsp ground Cumin
  6. Prepare 2 tbsp extra virgin olive oil
  7. Make ready Pinch salt
  8. Prepare For salad :
  9. Take 1 ripped avocado cut into pieces (cubes)
  10. Make ready 1 lb cherry tomatoes cut in half
  11. Prepare 1/2 small red onion thinly sliced
  12. Get 1/2 cup cilantro
  13. Make ready Juice of 1 lime
  14. Get 1 small garlic clove
  15. Get 3 Tbsp olive oil
  16. Take to taste Salt

Steps to make Shrimp and Avocado salad:

  1. In a bowl, toss together the shrimp,lime juice, chili powder, cumin powder, olive oil and salt, set aside while you preheat a grill pan on high heat. Grill the shrimp on the hot grill pan for just a couple of minutes until fully cooked through, remove the shrimp and place them in a bowl, set aside.
  2. In a small mini chopper or blender, add the cilantro, olive oil, lime and garlic and pulse until just about smooth. Add the remaining salad ingredients along with the vinaigrette to the bowl with the grilled shrimp and toss all together to mix then cover and pop it in the fridge for about half an hour before serving.

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