Shrimp Avocado Salad

This Shrimp Avocado Salad is fresh and light, and only takes 10 minutes to put together! It’s reminiscent of a citrusy ceviche, but without any raw fish. I regularly take this to potlucks and picnics, and I never come home with any leftovers because everyone devours it. The flavors are incredible!

Shrimp Avocado Salad - In White Bowl with Spoon

This dish reminds me so much of a fresh ceviche, except without all the anxiety about food poisoning. I know, it’s not glamorous to talk about that, but the first time I ever tried ceviche I got sick, so whenever I can have a substitute that’s cooked but similar in flavor, I’m a fan.

This Shrimp and Avocado Salad is from my friend Gina’s new cookbook, Skinnytaste Fast and Slow. This is her second cookbook following up her New York Times Best Seller from two years ago (you may remember the Buttermilk Oven Fried Chicken I posted from her last book), and this one is all about super fast recipes and slow cooker recipes. I have tried a handful of recipes from her book so far (the stuffed cabbage rolls and slow cooker chicken and dumpling soup are favorites too) but this salad was the first one I tried. I saw the photo and had an instant craving. Oh, and did I mention that this took me 10 minutes to make? It’s so fast!

Shrimp and Avocado Salad - in White Bowl with Tomatoes and Jalapeno

Tips for Best Results

Use jumbo shrimp – While smaller shrimp are more economical, this dish tastes SO much better if you use larger shrimp. You want those big chunks here for the best eating experience. I’m able to get peeled and deveined jumbo shrimp for $15/lb at costco, which isn’t too much more than the smaller shrimp.

Use the freshest ingredients – Most people don’t realize how quickly fresh produce loses its flavor as it sits in the fridge. Since this recipe is all about the fresh factor, try to make your grocery trip pretty close to actually making this.

Don’t let it sit too long – Because of the acidity here from the fresh lime juice, if you leave this salad to sit for too long (over an hour or two), it will start to further “cook” the shrimp and make it noticeably tougher. The effect isn’t terrible, but because the shrimp is already cooked, you want to make this relatively close to eating time.

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