Shrimp Avocado Salad Recipe

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Shrimp Avocado Salad Recipe – This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.

Shrimp Avocado Salad Recipe

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


For the Cob Salad:

1/2 lb 3 to 4 medium Roma tomatoes, chopped

1/2 English cucumber or 3 smaller garden cucumbers sliced

1/2 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)

1/2 bunch cilantro (1/2 cup chopped)

1 tsp sea salt or 3/4 tsp table salt

1/8 tsp freshly ground black pepper


  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. READ MORE

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