Shrimp and Avocado salad is a refreshing and satisfying blend fresh crisp veggies, and shrimp smothered in a citrus cilantro dressing. You might also like our Blackberry Balsamic Chicken Salad. If you love a little heat, don’t miss my Jalapeno Chicken Salad!
Shrimp and Avocado Salad
Refreshing and satisfying! This shrimp and avocado salad is the perfect addition to an outdoor summer supper. Whether you’re entertaining or feeding your family, the colors alone will draw everyone in. One bite of the spicy shrimp covered in citrus dressing, and all of a sudden that heat wave isn’t so bad. This shrimp and avocado salad will become the completely addicting salad that will get your family eating more veggies.
Tip: I suggest doubling the batch of the dressing because people can’t seem to get enough of it.
How to Make Shrimp and Avocado Salad
There are three basic components to this recipe. The salad, the shrimp and the dressing. I like to start with the shrimp to give it all time to cool while I am mixing up the rest.
Let me just start off by saying that this shrimp might have a hard time making it to your salad. It is so delicious, you could just eat it alone. I’ve done it. I usually make up extra just to be on the safe side, but I have quite a few “taste testers” around here too. To make the Cajun shrimp, start by swirling some butter up in your skillet. Once it starts to sizzle, its time to add the shrimp. Now, you can mix the shrimp and the cajun seasoning beforehand, or right in the skillet. I usually just mix it right in the skillet. Cook for 2-3 minutes per side and then add the garlic. You are going to carmelize the garlic which doesn’t take long. It can be a little tricky too because garlic burns quickly. Keep a close eye on it. Once it is golden brown, remove it from the heat and add in some lemon juice and salt and pepper to taste. Let it cool while you work on the rest. You can also tent the shrimp to keep it warm if you prefer a warm salad.
Why does lemon go so well with seafood? This citrus dressing is no exception. To make it, just mix all of the seasonings together. You can chill this in the refrigerator beforehand as well so if you want to mix this up a day or two early, go ahead!
Making a salad isn’t rocket science. You just have to mix the right combination of veggies in most cases. So for this recipe, we start with chopped romaine and top it with layers of chopped onion, avocado, Roma tomato, cucumber, and corn. You could also add in red, green, or yellow peppers or any other veggies of choice. If you want to go next level salad, roasting the corn is also an option. Top the whole thing off with cajun shrimp and citrus dressing, toss and serve!
Shrimp and Avocado Salad
- 4 Roma tomatoes, chopped
- 1 cucumber, sliced
- ½ medium red onion, chopped
- 2 avocados, sliced
- 1 cup corn kernels
- 1 medium romaine lettuce head, 5 to 6 cups chopped
- 3 tablespoons unsalted butter
- 1 pound small raw shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Pinch of salt and pepper, optional
- 2 tablespoons olive oil
- 3 tablespoons lemon juice, (about 1 large lemon)
- 1 tablespoon dijon mustard
- ½ cup cilantro, finely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic salt
- Heat a large skillet over medium heat and add the butter.
- Add the shrimp and the cajun seasoning.
- Cook 2-3 minutes per side (until they turn pink).
- Stir in the garlic and continue to cook the shrimp in the butter until the garlic begins to caramelize and turn golden brown, about another minute. (Be careful, garlic burns quickly)
- Remove from the heat and stir in the lemon juice. If needed, season to taste with salt and pepper.
- Set aside to cool.
- In a small bowl, combine olive oil, lemon juice, mustard, cilantro, salt, pepper, and garlic salt. Whisk together until all ingredients are incorporated.
- In a large bowl add romaine lettuce, top with tomatoes, onions, avocado, corn, cucumber, and cooked shrimp. Top with Citrus dressing and toss to serve!
Did you make this recipe?
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Photography by The PKP Way.