Shrimp/avocado Salad Recipe

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Shrimp/Avocado Salad

Diane Bono

By
@JBUC

Although this recipe could be made anytime of year, I would call it a summertime-favorite. I recently had a friend over who has MS. Before we went in the pool I served this recipe for lunch. She loved it!


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Rating:

Comments:

Serves:

4

Prep:

25 Min

Cook:

5 Min

Ingredients

1 lb
cleaned, deveined raw shrimp with tail on.
1
ripe haas avocado
12
halved grape tomatoes
1 tsp
finely chopped red onion
2 tsp
chopped fresh cilantro
1
juice of 1 lime
pinch
oregano, dried
pinch
salt (or to taste)
1
12 oz bottle of cold beer

Directions Step-By-Step

1
Using a pot you would cook pasta in, fill with water half way and bring to a boil. Add a bottle of beer, and then 1 lb. of shrimp (tails on). Cook approx. 3 min (till shrimp turn opaque- Don't overcook).
2
Drain shrimp and place immediately into a bowl of cold water and ice to stop cooking. Swish them around and put shrimp back into colander to drain. Pat with paper towel slightly.
3
In a large bowl add: halved grape tomatoes (about 12 or so); shrimp; chunks of 1 avocado; about a tsp of finely chopped red onion; 2 tsps. fresh chopped cilantro; juice of 1 lime; a pinch of oregano and a little salt (to taste). Toss all ingredients and return to fridge. I put the pit from the avocado in the bowl, until ready to serve.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy