Shrimp salad with avocado cream
Enjoy a refreshing and healthy Shrimp Salad with Avocado Cream, featuring a delightful blend of tender shrimp, creamy avocado, crisp cucumber, and mixed greens, all topped with a zesty lime and coconut milk dressing for a tropical twist. Perfect for a light lunch or a vibrant dinner.
- 05 Jun 2024
- Cook time 0 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 14g | 10% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 8g | 22% |
| Sugar 2.51g | 3% |
| Fat | |
| Fat 36g | 41% |
| Saturated 8g | 28% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 90mg | 16% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 3.50mg | 22% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 110ug | 26% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 22mg | 24% |
| Vitamin E 3.31mg | 22% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.43mg | 0% |
| Iron, Fe 1.35mg | 12% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 290mg | 24% |
| Potassium, K 720mg | 21% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 110mg | 8% |
| Zinc, Zn 1.71mg | 16% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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