[vc_row][vc_column][vc_column_text]This low-carb Shrimp Avocado Salad is made with only a few simple ingredients with a zesty lime olive oil dressing that adds a fresh flavor![/vc_column_text][vc_column_text]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. [/vc_column_text][vc_single_image image=”7401″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1631535651869{margin-bottom: -1px !important;}”]INGREDIENTS TO MAKE SHRIMP AVOCADO SALAD[/vc_column_text][mpc_divider lines_color=”rgba(191,191,191,0.65)”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1631534103353{margin-top: 20px !important;}”]
- Shrimp: Use large shrimp if possible, either raw or pre-cooked. I share the steaming method below if you bought it raw. You can leave the shrimp whole or chop it up into thirds to make them more bite-sized pieces.
- Avocado: Make sure they are ripe but firm for best consistency with the salad. Add them right before serving.
- Red onions: They give great flavor to the shrimp avocado salad without overpowering it.
- Dressing: The homemade dressing is made with extra virgin olive oil and fresh squeezed lime juice, along with some cumin, salt and pepper. If you don’t like the taste of cumin, you can definitely skip that. The dressing really brings the salad together wonderfully!
[/vc_column_text][vc_single_image image=”7403″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1631535704098{margin-bottom: -1px !important;}”]
HOW TO MAKE SHRIMP AVOCADO SALAD
[/vc_column_text][mpc_divider lines_color=”rgba(191,191,191,0.65)”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1631535724305{margin-top: 20px !important;}”]
STEAM THE SHRIMP
[/vc_column_text][vc_column_text css=”.vc_custom_1631535875919{margin-top: 8px !important;}”]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.[/vc_column_text][vc_single_image image=”7405″ img_size=”large” alignment=”center”][vc_column_text css=”.vc_custom_1631534705794{margin-top: 10px !important;}”]After steaming and shelling the shrimp, you’re ready to assemble the shrimp avocado salad![/vc_column_text][vc_column_text css=”.vc_custom_1631534753550{margin-top: 20px !important;}”]Keep in mind that there are alternate ways to cook the shrimp, for example on a stovetop, by sautéing with olive oil, salt and pepper or even on a grill. You can also buy pre-cooked shrimp that’s ready-to-use in the recipe.[/vc_column_text][vc_column_text css=”.vc_custom_1631534821430{border-top-width: 40px !important;}”]
ASSEMBLE THE SALAD
[/vc_column_text][vc_column_text css=”.vc_custom_1631535890784{margin-top: 8px !important;}”]Start by tossing the cooked shrimp with the dressing and onions. You can also add chopped cilantro here, chopped tomatoes or any other vegetables you’re adding. Give them a good toss so the dressing gets absorbed well.[/vc_column_text][vc_single_image image=”7407″ img_size=”full” alignment=”center”][vc_column_text css=”.vc_custom_1631534916158{margin-top: 20px !important;}”]Then you’ll want to spoon the mixture on top of the shredded lettuce and carefully place the avocado slices around the shrimp in the salad. I like adding the avocado at the end for the best presentation.
Alternatively, you can chop everything finely, and mix it all together. Then you can serve it in butter lettuce to make shrimp lettuce wraps, which is what I show in the recipe video below.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1631535749968{margin-bottom: -1px !important;}”]
TIPS TO MAKE SHRIMP AVOCADO SALAD
[/vc_column_text][mpc_divider lines_color=”rgba(191,191,191,0.65)”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1631535067706{margin-top: 20px !important;}”]
- Use ripe but firm avocados. The avocado should give a little when you press it, but not soft. If it is overipe it will be difficult to cut and not ripe enough and it will be hard to peel.
- Make this recipe in less time by buying pre-cooked shrimp. You can also make it with fresh shrimp that aren’t frozen.
- Cut the red onion into small pieces. If the pieces are too large they can overpower the other ingredients. If you are not a fan of red onion you can substitute them with green onions.
[/vc_column_text][vc_column_text css=”.vc_custom_1631535157852{margin-top: 20px !important;}”]This shrimp avocado salad is one of my favorite easy salads to make when I’m having company because I’ve got lots of fans of the shrimp and avocado combo! The mix of lime juice, cumin, and cilantro give it a Mexican vibe, but the taste is not too potent for any picky eaters. The salad is low-carb, high-protein, and totally medium in effort…actually it’s quite possibly my easiest effortless salad![/vc_column_text][vc_single_image image=”7413″ img_size=”large” alignment=”center”][/vc_column][/vc_row]
