Monday, May 3, 2010

Shrimp & Avocado Salad

Shrimp & Avocado Salads Recipe
(Photo Credit - Taste of Home)

This is such a yummy salad! I had some doubts because I didn't think the combination of shrimp and avocado sounded too good. But, wow, it was really tasty! I got this recipe from my Simple & Delicious magazine. Definitely a 10 out of 10!! The only thing I would do differently is use more avocado. It calls for 1 and we could have easily used 2. But, everything else was perfect! Here it is:

1 pound uncooked large shrimp, peeled and deveined
1 small garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 teaspoons olive oil
5 cups hearts of romaine salad mix
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced

7 tablespoons olive oil
1/4 cup minced fresh cilantro
1/4 cup lime juice
1-1/2 teaspoons sugar
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.
In a large bowl, combine the romaine, corn, peas and red pepper; divide among four serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.
Yield: 4 servings.


  1. Delicious! I will definitely share this recipe with friends. Hurray for yummy food that's healthy, too!

  2. And Joel said this is his favorite salad ever. We can't eat enough of it, and it doesn't matter. :)