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–+ servings
Shrimp and Avocado Salad served in a white bowl
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5 from 6 votes

Shrimp and Avocado Salad

A simple and crowd pleasing salad that can start things off or be the main attraction! Serves 4 as a light main, 6 as an appetizer.
Prep Time20 minutes
Cook Time3 minutes
Total Time23 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: 4th of July, baby shower, date night, dinner party, Memorial Day
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • 1 pound medium shrimp peeled and deveined
  • 1/2 lemon cut into wedges
  • 1 tablespoon kosher salt
  • 1 large mango
  • 1 jalapeño seeded and minced, (see recipe note #1)
  • 1 small shallot minced
  • 1/4 cup extra virgin olive oil
  • 1 lime juiced, about 2 tablespoon
  • 2 tablespoons rice vinegar
  • kosher salt and freshly ground black pepper to taste
  • 1 avocado diced
  • 1/2 head butter lettuce
  • fresh cilantro for garnish, optional

Instructions

  • Prepare ice bath for shrimp.
  • Bring 4 cups water, lemon wedges and kosher salt to boil in a large skillet over medium-high heat. Add shrimp and cook uncovered 2 to 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath.
  • When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and coarsely chop. Reserve.
  • Peel, pit, and dice mango; place in a large bowl. Add jalapeño and shallot; stir to combine.
  • In a small bowl, whisk together olive oil, lime juice, and rice vinegar. Season to taste with salt and pepper. Pour over mango mixture and toss to coat.
  • Add shrimp and avocado to mango mixture and gently toss to combine.
  • Line 4 shallow bowls with butter lettuce leaves; drizzle with a olive oil and season lightly with salt and pepper. Spoon salad evenly among bowls. Garnish with fresh cilantro leaves (if desired) and serve immediately. (see recipe note #2)

Notes

  1. Please note that handling raw chili peppers that have been cut up can severely irritate your skin. I recommend wearing gloves when handling them.
  2. To serve as an appetizer: tear lettuce leaves and line the bottom of 6 glass tumblers. Mound salad evenly into tumblers. Garnish with cilantro leaves and serve.

Nutrition

Calories: 363kcal | Carbohydrates: 17g | Protein: 25g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 2632mg | Potassium: 538mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1341IU | Vitamin C: 47mg | Calcium: 192mg | Iron: 3mg

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