Homemade Tropical Avocado and Shrimp Salad
This Tropical avocado and shrimp salad light and refreshing salad will whisk your taste buds away to a tropical island. Mango and shrimp pair especially well together, and the radish and jalapeño contribute just enough spiciness to balance out the sweetness of the fruit.
How To Clean Shrimp
If you don’t purchase your shrimp deveined, you will need to do it before making this Shrimp Avocado Salad. It is easy to do if you have never done it before:
- First, locate the vein in the shrimp running along its back.
- Make a shallow cut and use the tip of the knife to lift it out.
- The veins and shells can then be thrown away.
- Rinse the shrimp and lay them on a paper towel to dry.
Notes & Tips:
The grilled shrimp can be served warm or cold with this salad.
More Recipes With Avocado
Ingredients
Serves: –+
- Ripe Mango ½ Pc
- Jalapeño Pepper 1 Pc
- Lime Juice ¼ Cup
- Olive Oil ¼ Cup
- Salt ¼ tsp
- Shrimp 1 Pound
- Cumin 1 tsp
- Avocado 2 Pc
- Radish 6 Pc
- Red Onion ½ Pc
- Cilantro ¼ Cup
Per serving
Calories: 376 kcal
Proteins: 32 g
Fats: 21 g
Carbohydrates: 18 g
Method
- In a large bowl, combine shrimp, avocado, radish, red onion and cilantro. Toss with dressing and serving chilled or at room temperature.
- In a food processor or blender, purée mango, jalapeño, lime juice, olive oil and salt. Set aside in the refrigerator.
- Sprinkle the shrimp with cumin, then sauté, broil or grill for about 5 minutes until cooked.
