Mexican Shrimp And Avocado Salad
Recipe: #38565
April 27, 2022
Categories: Salads, Fish/Seafood Salad, Shrimp, Avocado Mexican, Gluten-Free, more
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Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (641.5 g)
- Calories 913.6
- Total Fat - 29.6 g
- Saturated Fat - 4.6 g
- Cholesterol - 239.1 mg
- Sodium - 1914.7 mg
- Total Carbohydrate - 139.6 g
- Dietary Fiber - 29.7 g
- Sugars - 30.5 g
- Protein - 40.8 g
- Calcium - 258.4 mg
- Iron - 36.2 mg
- Vitamin C - 76.8 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Mix dressing
Step 2
Put lettuce on plate
Step 3
Add the cooked shrimp on top of the dressing.
Step 4
Add the red onions and gently combine all the rest of the ingredients with the dressing in the bowl.
Step 5
Spoon mixture over the shredded lettuce and move the sliced avocados around shrimp.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy fresh shrimp for the best flavor.
- Choose an avocado that is slightly soft but not too ripe.
- Substitute cooked shrimp for cooked chicken - This substitution would provide a leaner source of protein, making the dish a healthier option.
- Substitute extra-virgin olive oil for avocado oil - This substitution would provide a more neutral flavor to the dressing, allowing the other flavors to stand out more.
Caribbean Shrimp and Avocado Salad Replace the red onion with 1/4 cup diced mango and replace the cilantro with 1 tablespoon of fresh mint. Increase the lime juice to 4 tablespoons and add 1 tablespoon of honey to the dressing.
Mexican Rice: This classic Mexican side dish is the perfect accompaniment to the Mexican Shrimp and Avocado Salad. The combination of the creamy avocado, the crunch of the shrimp, and the savory Mexican Rice is sure to be a hit.
Mexican Street Corn: This Mexican side dish is the perfect complement to the Mexican Shrimp and Avocado Salad. The sweetness of the corn, the smokiness of the chili powder, and the creaminess of the mayo give this dish a unique and delicious flavor that pairs perfectly with the Mexican Rice.
FAQ
Q: How long should I cook the shrimp?
A: The shrimp should be cooked before adding it to the salad. Depending on the size of the shrimp, cook for 2-4 minutes until the shrimp is pink and opaque.
Q: What other ingredients can I add to the salad?
A: You can add a variety of ingredients to the salad, such as vegetables, fruits, nuts, cheese, and other proteins like chicken or tuna. You can also add some crunchy toppings like croutons or seeds.
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Fun facts:
This Mexican Shrimp and Avocado Salad has been a favorite of celebrities like Taylor Swift and Beyonce for its delicious taste and healthy ingredients.
The combination of shrimp, avocado, and lime juice has been a popular dish in Mexico since the 16th century, when the Spanish conquistadors introduced limes to the country.