Shrimp Avocado Salad Recipe
This shrimp avocado salad recipe is a go to in our house. Sometimes we eat it with big corn chips. Sometimes we use this as an in between meal when we know we’re going to a big fat food event. I make this at least twice a month.
While this shrimp avocado salad recipe may seem like light fare, it’s filling because of all that good fat from the avocado.
In the summer we cut corn right off the cob and into the salad for an even better bite.
You can make the shrimp avocado salad recipe your own in so many ways, by adding corn, beans, olives, or even making lettuce wraps or tacos.
One of the secrets as to why this is so good is how I cook the shrimp. I use this recipe. You could stop right here and enjoy this simple, yet nuanced shrimp appetizer adapted from Marcella Hazan.
The key to making anything taste good is a combination of fat, acid and salt.
The avocado provides plenty of fat, so be sure to add in plenty of acid and taste for salt. Also,if the shrimp can sit in olive oil and lemon for a while and soak in the citrus, the taste will be all the better.
We don’t like to refrigerate tomatoes, so if you want to make this ahead, just do the shrimp, onion and cilantro part. Add in your tomatoes and avocado right before serving. Never ever refrigerate tomatoes. It turns them mealy and deems them tasteless.
I used grape tomatoes because it’s not tomato season yet and these taste best at this time of year. In the summer, I’ll replace with fresh summer heirloom tomatoes and perhaps add some fresh sweet corn right off the cob.
You can extend the bulk of the salad by tossing it with a handfuls of romaine lettuce. You can add a crumbly cheese like a ricotta salata or feta.
However, you choose to adapt this shrimp avocado salad recipe, make it your own!
- Cook Shrimp
- 1 pound raw cooked shrimp
- 1 teaspoon white vinegar
- juice of ½ lemon
- 1 teaspoon champagne or red wine vinegar
- ½ teaspoon celery salt or 1 piece celery
- Make Salad
- 3 tablespoons red onion, finely diced
- 2 small avocado
- 3-4 radishes (optional)
- 1 pint grape tomatoes or 2 tomatoes chopped
- 2 tablespoons extra virgin olive oil
- juice of one lime
- 3 tablespoons chopped cilantro
- sea salt
- black pepper
- Cook Shrimp
- Put water in large sauce pan.
- Add vinegar and celery (or celery salt)
- Once water boils, add shrimp.
- Once water boils again, turn off stove. Shrimp should be pink and cooked.
- Drain. Take shrimp out of shell, which should occur easily.
- Drizzle with olive oil and squeeze lemon on shrimp. Refrigerate.
- Peel and slice avocado into bite sized pieces.
- Slice grape tomatoes lengthwise and again cross wise into bite sized pieces.
- Clean and slice radishes thinly. This will give a bite to salad and is an option.
- Juice the lime.
- Once shrimp are cold, assemble with ingredients, including cilantro.
- Toss with remaining olive oil, lime juice and vinegar. Most vinegars will work, but red wine vinegar or a white champagne vinegar works best.
- Season with salt and pepper.
- Taste to see if more vinegar or salt is needed.