Beth's Avocado Shrimp Salad Recipe | ENTERTAINING WITH BETH
Learn how to make a healthy salad of Shrimp and Avocado. The perfect easy summer dinner idea!
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Learn how to make a delicious Avocado Shrimp Salad served in Avocado shells. A super simple summer recipe that looks so elegant too!
WATCH MORE SUMMER RECIPES!
Chicken Brochettes and Grilled Zucchini Salad
Strawberry Shortcakes
Apricot Galette
Coconut Ice Cream Baskets
Plum Crumble
Blueberry Tartlettes
Ultimate Peach Cobbler
Chocolate Chunk Ice Cream
Peach,Nectarine, Blackberry Crumble
BETH’S AVOCADO SHRIMP SALAD RECIPE
Serves 4
INGREDIENTS:
1 lb (450g) of Shrimp
drizzle of olive oil
salt and pepper to taste
For Dressing:
3 tbsp (45 ml) sour cream
1 tbsp (15 ml) mayonnaise
¼ tsp (1.25 ml) lemon zest
¼ tsp (1.25 ml) fresh lemon juice
1 tbsp (15 ml) fresh dill, minced + more for garnish
1/3 cup (80 ml) tomato, diced
1/3 cup (80 ml) cucumber, diced
2 tbsp (30 ml), radish, diced
2 ripe avocados, cut into chunks, shells reserved
METHOD:
Preheat Oven to 375F/(190C)
Place shrimp on a rimed sheet pan and drizzle with olive oil and season with salt and pepper. Bake for 7 mins until pink and cooked through. Set aside and allow to cool.
Meanwhile in a small bowl combine sour cream, mayonnaise, lemon zest and juice, fresh dill, salt and pepper to taste. Whisk to combine. Set aside.
Dice shrimp into small cubes and transfer to a large bowl. Add the diced tomatoes, cucumbers and radish. NOTE: This part could be done the day before, covered and refrigerated with the sauce also covered and refrigerated.
Moments before serving, slice the avocado in half, length wise. Scoop out the avocado with a large spoon. Cut avocado into small chunks, add to the large bowl of shrimp and veggies.
Toss the dressing with the shrimp and veggies. Spoon the salad back into the Avocado Shells, place two cups filled with the salad on a plate, top with freshly cracked pepper and a fresh sprig of dill and place an editable flower on the side.
Serve as a light dinner or lunch, or it’s also great as a first course too!
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Spicy Shrimp and Citrus Salad - Quick Bites
Full recipe:
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Beth's Shrimp Salad with Avocado and Mango
Learn how to make my spicy shrimp salad recipe with avocado and mango. This is a great salad recipe for summer entertaining or when it's just too hot to cook!
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VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
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WATCH MORE SALAD RECIPES
3 Spring Salads
3 Lunchbox Salads
Avocado Shrimp Salad Cups
Grilled Chicken Caesar Salad
BETH’S SHRIMP WITH AVOCADO AND MANGO SALAD
Serves 4
INGREDIENTS:
2 lbs (900g) shrimp, peeled deveined, tails removed
1 tbsp (15ml) olive oil
Salt and pepper to taste
FOR DRESSING:
Zest of 1 lime
½ cup (120ml) lime juice
¼ cup (60ml) soy sauce
2 tsp (10ml) brown sugar
2 tsp (10ml) rice wine vinegar
2 tsp (10ml) fresh ginger, grated
3 cloves garlic, minced
¼ tsp (1.25ml) red pepper flakes
2 tbsp (30ml) grapeseed oil
4 tsp (20ml) toasted sesame oil
FOR SALAD:
10 Napa cabbage leaves, julienned
1 cup cabbage, julienned
¼ cup (60ml) mint, julienned
½ red bell pepper, sliced
1 cup (150g) mango, diced
1 cup (150g) peanuts, dry roasted unsalted
1 avocado, sliced
METHOD:
Preheat oven to 350F(175C). Score shrimp backs. Toss with olive oil, salt and pepper. Bake for 6-8 minutes until cooked through. Allow to cool and set aside. Refrigerate if not using within 30 mins.
Mix dressing ingredients until combined, whisk in oils and set aside.
Place all salad ingredients (except avocado) with shrimp in a large bowl. Add half the dressing, toss to coat. Transfer to large platter, add avocado slices, and freshly torn mint as garnish. Serve remaining dressing on the side.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
World Cuisine-Citrus shrimp salad/柑橘鲜虾沙拉拯救各种没食欲，来自夏天的味道/柑橘系のエビサラダ
柑橘，虾，洋葱，香菜，姜，芝麻，盐，糖，米醋，黑胡椒，鱼露，料酒，麻油
Citrus, shrimp, onion, coriander, ginger, sesame, salt, sugar, rice vinegar, black pepper, fish sauce, cooking wine, sesame oil
Chili Lime Shrimp Salad
Spicy citrus shrimp is tossed with peppery arugula, avocado, and yellow bell pepper to create a bright and flavor-packed salad.
Get the full Chili Lime Shrimp Salad recipe here:
Learn more about our extra virgin olive oils here:
Find more Zucchi extra virgin olive oil recipes here:
ABOUT ZUCCHI 1810
Based in northern Italy, Zucchi 1810 produces extra virgin olive oil that is sustainably certified and fully traceable. With extra virgin olive oils of exceptional quality and taste, produced with transparent socially and environmentally responsible practices, Zucchi is an EVOO to feel good about.
Ree Drummond's Citrus Shrimp Nachos | The Pioneer Woman | Food Network
Ree gives classic Tex-Mex nachos a fresh and flavorful twist!
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Citrus Shrimp Nachos
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 20 min (includes marinating time)
Active: 20 min
Yield: 24 canapes
Ingredients
Shrimp:
12 ounces cooked cocktail shrimp, tails removed
1/2 cup diced jicama
1/2 cup diced mango
2 tablespoons diced pimentos
2 tablespoons fresh cilantro leaves
3 scallions, green and white parts, thinly sliced
Citrus Marinade:
1/2 cup olive oil
1/4 cup orange juice
2 tablespoons honey
2 teaspoons jalapeno hot sauce
1/2 teaspoon kosher salt
Zest and juice of 1 lime
Freshly ground black pepper
Serving:
24 substantial round tortilla chips
1/2 cup crumbled queso fresco
1/4 cup fresh cilantro leaves
Directions
For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions.
For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour.
For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves.
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Ree Drummond's Citrus Shrimp Nachos | The Pioneer Woman | Food Network