Shrimp salad with avocado cream
This shrimp salad with avocado cream combines juicy shrimp, creamy avocado, and zesty lime for a refreshing meal. It's easy to prepare and perfect for lunch or dinner.
Cook time 0 min
Prep time 20 min
Ingredients:
2 limes1/2 cucumber
2 avocados
1/3 cup coconut milk
2 cups mixed greens (or salad mix)
1/4 cup olive oil
12 oz shrimps
Shrimp salad with avocado cream is a refreshing and healthy dish that's perfect for any meal. Combining the vibrant flavors of shrimp, creamy avocado, zesty lime, and the smoothness of coconut milk, this salad offers a delightful blend of textures and tastes that will tantalize your taste buds. Whether you’re looking for a light lunch or a nutritious dinner, this recipe is both satisfying and easy to prepare.
Instructions:
- If using raw shrimp, peel and devein them. Rinse under cold water and pat dry.
- Heat a skillet over medium-high heat.
- Add 1 tablespoon of olive oil to the skillet.
- Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside to cool.
- Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
- Squeeze the juice of the two limes into the blender.
- Add the 1/3 cup of coconut milk.
- Blend until smooth and creamy. If the mixture is too thick, you can add a bit more coconut milk until you reach the desired consistency.
- Season the avocado cream with salt and pepper to taste.
- Slice the cucumber into thin rounds or half-moons.
- In a large mixing bowl, combine the mixed greens and cucumber slices.
- Once the shrimp have cooled, add them to the salad mixture.
- Drizzle the 1/4 cup of olive oil over the salad and toss gently to combine.
- Divide the salad among serving plates.
- Top each salad with a generous dollop of avocado cream.
- Serve immediately, and enjoy!
This Shrimp Salad with Avocado Cream is a delightful medley of flavors and textures that will leave you feeling both satisfied and refreshed. The succulent shrimp paired with creamy avocado and the zesty lime dressing create a harmony that’s perfect for any occasion. Enjoy it as a standalone meal or pair it with your favorite side dish for a complete dining experience. Happy cooking!
Shrimp salad with avocado cream FAQ:
The shrimp are cooked when they turn pink and opaque, which typically takes about 2-3 minutes on each side. If they curl tightly, they're also likely done. Be careful not to overcook them, as they can become rubbery.
Yes, you can prepare the avocado cream in advance. However, to prevent browning, store it in an airtight container and press a piece of plastic wrap directly onto the surface of the cream before sealing.
You can substitute coconut milk with Greek yogurt for a similar creaminess or use regular milk if you prefer a lighter option. Keep in mind that these substitutions will alter the flavor slightly.
Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. It's best to keep the avocado cream separate until ready to serve to maintain freshness.
Fresh, raw shrimp are preferred for the best flavor and texture, but you can also use pre-cooked shrimp. If using pre-cooked, simply skip the cooking step and add them directly to the salad.
Tips:
- To save time, you can buy pre-cooked shrimp. If using raw shrimp, make sure to cook them until they are pink and opaque.
- For extra flavor, marinate the shrimp in lime juice and a dash of salt for about 10 minutes before cooking.
- When making the avocado cream, blend until smooth for the best consistency. If you prefer a chunkier texture, mash the avocados by hand.
- Add a pinch of chili flakes or a diced jalapeño for a spicy kick.
- Use fresh limes to juice right before serving to maintain the citrusy freshness.
- Serve immediately after preparing to enjoy the crispness of the greens and the freshness of the ingredients.
Nutrition per serving
4 ServingsCalories 280kcal
Protein 14g
Carbohydrates 16g
Fiber 8g
Sugar 2.51g
Fat 36g
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