Tasty Shrimp Avocado Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon of cilantro, finely chopped
02 -
1 pound of jumbo shrimp, defrosted
03 -
2 avocados, cut into slices
04 -
1/4 of a red onion, chopped small
05 -
2 cups of lettuce, shredded
→ Tangy Lime Dressing
06 -
1/2 teaspoon of fresh-cracked black pepper
07 -
3 tablespoons of lime juice, freshly squeezed
08 -
1 teaspoon of ground cumin
09 -
3 tablespoons of olive oil, extra virgin
10 -
1/2 teaspoon of salt
# Instructions:
01 -
Fill up a large pot with water and let it come to a boil. Turn the heat down to medium. Add a steamer basket or a mesh strainer on top of the pot, toss in the shrimp, and cover with a lid. Let the shrimp steam until they curl up and turn a bright pink color—this'll take about 4 to 6 minutes. Once done, take them off the heat and let them cool down.
02 -
Grab a bowl big enough for the salad. Whisk together the olive oil, lime juice, cumin, salt, and pepper until everything's mixed together nicely.
03 -
Add the steamed shrimp to the bowl with the dressing. Throw in the shredded lettuce and red onions, and mix it all up. Neatly arrange the avocado slices around the shrimp, then sprinkle some cilantro on top for a fresh kick.
04 -
You can serve this salad cold or at room temperature. Either way, it’s ready to enjoy!
# Notes:
01 -
Leftovers should be kept in a container with a tight lid. They’ll stay good for up to two days, but try to eat them within 24 hours so the avocados don’t turn brown.
02 -
The dressing can be made ahead of time, even two weeks early. To save time, pre-cooked shrimp is an option too.
03 -
If red onions aren’t your thing, green onions work too. And if you’re out of cumin, swap it for either coriander or paprika!