Shrimp and Avocado Salad
Shrimp and Avocado salad is a refreshing and satisfying blend fresh crisp veggies, and shrimp smothered in a citrus cilantro dressing.
Servings: 6
Ingredients
Salad:
- 4 Roma tomatoes, chopped
- 1 cucumber, sliced
- ½ medium red onion, chopped
- 2 medium avocados, sliced
- 1 cup corn kernels
- 1 medium romaine lettuce head, 5 to 6 cups chopped
Shrimp:
- 3 tablespoons unsalted butter
- 1 pound small raw shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 pinch salt and pepper, optional
Citrus Dressing:
- 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
Instructions
Shrimp
- Heat a large skillet over medium heat and add the butter.
- Add the shrimp and the cajun seasoning.
- Cook 2-3 minutes per side.
- 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.
Citrus Dressing
- In a small bowl, combine olive oil, lemon juice, mustard, cilantro, salt, pepper, and garlic salt. Whisk together until all ingredients are incorporated.
Salad
- 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!