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Shrimp Avocado Salad Recipe

This shrimp avocado salad is refreshingly wonderful to enjoy on a hot summer day with savory shrimp, creamy avocado, and fresh romaine lettuce, all tossed together in a pungent sweet-tart dressing.
  • cook TIME 20 mins
  • prep TIME 10 mins
  • total TIME 30 mins
Course: Side DishCuisine: American
Servings: 4 servings
Calories: 232 kcal
Author: Tuyet Pham, Luna Regina

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:

1

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.

2

Peel and cut the avocado:

- Cut it in half.

- Remove the seed.

- Peel off the skin.

- Cut into 1-inch cubes.

Cook:

1

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.

2

Cook the shrimp: Place the marinated shrimp into an air fryer and cook at 400 °F for 12 minutes.

3

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.

4

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.

5

Serve: Drizzle the dressing over before serving.

Nutrition

Serving: 1 serving | Calories: 232kcal | Fat 14.7g | Saturated Fat 2.2g | Polyunsaturated Fat 2g | Monounsaturated Fat 9g | Cholesterol 114mg | Sodium 293mg | Potassium 629mg | Carbohydrate 12g | Fiber 5g | Sugar 3g | Protein 17g | Vitamin A 2783IU | Vitamin C 15mg | Calcium 86mg | Iron 2mg