Shrimp Avocado Salad Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (17)
- 5 oz peeled and deveined shrimp from 10 oz raw shrimp
- 6 oz avocado cut into 1-inch cubes
- 4 oz romaine lettuce roughly chopped
- 4 oz cherry tomato halved
- 2 oz corn kernels
- 2 oz cucumber diced
- 1 oz red onion diced
- 0.25 oz feta cheese crumbled
- 1/4 tsp salt
- 2 tbsp olive oil divided
- 1/2 tsp oregano divided
- 1/2 tsp paprika
- 1 tbsp garlic minced
- 1 tbsp lime juice
- 1 tsp Heinz's ketchup
- 1 tsp sriracha
- 1/2 tsp ground black pepper
INSTRUCTIONS
Prep:
Peel and devein the shrimp:
- Cut off the heads and legs. (Leave the tails on for a visual effect)
- Peel off the shells.
- Remove the veins. Use a small knife to make a shallow cut along the back of each shrimp, then take out the vein with the tip of the knife or a toothpick.
- Wash them clean, then pat dry.
Peel and cut the avocado:
- Cut it in half.
- Remove the seed.
- Peel off the skin.
- Cut into 1-inch cubes.
Cook:
Marinate the shrimp: Add 5 oz peeled and deveined shrimp to a mixing bowl, then season 1 tbsp olive oil, 1/4 tsp salt, 1 tbsp garlic, 1/2 tsp paprika, 1/2 tsp ground black pepper, and 1/4 tsp oregano. Give it a good toss.
Cook the shrimp: Place the marinated shrimp into an air fryer and cook at 400 °F for 12 minutes.
Make the dressing: To a small mixing bowl, add 1 tbsp remaining olive oil, 1/4 tsp remaining oregano, 1 tbsp lime juice, 1 tsp ketchup, and 1 tsp sriracha. Stir well to combine.
Assemble the salad: Line the bottom of the serving bowl/ plate with 4 oz romaine lettuce. Arrange 6 oz avocado, 1 oz red onion, 4 oz cherry tomato, cooked shrimp, 2 oz corn kernels, and 2 oz cucumber on the plate as in the picture. Sprinkle it with 0.25 oz feta cheese on top.
Serve: Drizzle the dressing over before serving.
