Shrimp Avocado Salad

Name: Shrimp Avocado Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 pound peeled and deveined cooked shrimp, coarsely chopped; 2 plum tomatoes, seeded and chopped; 2 green onions, chopped; 1/4 cup finely chopped red onion; 1 jalapeno pepper, seeded and minced; 1 serrano pepper, seeded and minced; 2 tablespoons minced fresh cilantro; 2 tablespoons lime juice; 2 tablespoons seasoned rice vinegar; 2 tablespoons olive oil; 1 teaspoon adobo seasoning; 3 medium ripe avocados, peeled and cubed; Bibb lettuce leaves; Lime wedges

Total Time Prep: 25 min. + chilling

Yield 6 servings

Test Kitchen Approved

Shrimp avocado salad mixes tender shellfish with fresh vegetables for a cool, protein-filled lunch or easy light dinner.

Ingredients

1 pound peeled and deveined cooked shrimp, coarsely chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
1 serrano pepper, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon adobo seasoning
3 medium ripe avocados, peeled and cubed
Bibb lettuce leaves
Lime wedges

Directions

Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour.
To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

Nutrition Facts

3/4 cup avocado mixture: 252 calories, 16g fat (2g saturated fat), 115mg cholesterol, 523mg sodium, 11g carbohydrate (3g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1/2 starch.

The delicious taste and smooth texture of avocados and the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner. —Teri Rasey, Cadillac, Michigan

Recipe Creator

Community Cook