Best Summer Fruit Shrimp And Avocado Salad Recipes

CITRUS SHRIMP AND AVOCADO SALAD

Citrus Shrimp and Avocado Salad image

This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

Provided by Heidi

Number Of Ingredients 8

Ingredients

1 pound medium Pan-Seared Citrus Shrimp
8 cups greens (, (such as arugula, spinach, or spring mix))
Fruity or lemon-flavored extra virgin olive oil
Juice of 1/2 lemon or 1/2 orange
1 avocado (, sliced or diced)
1 shallot (, minced)
4 ounces sliced almonds (, toasted)
Kosher salt and freshly ground black pepper

Steps:

Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
Toss the shrimp with the salad greens in a large bowl.
Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 14 g, Protein 31 g, Fat 23 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 906 mg, Fiber 7 g, Sugar 2 g

MANGO PINEAPPLE SHRIMP SALAD

Mango Pineapple Shrimp Salad image

With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!

Provided by Averie Sunshine

Categories Sides, Salads & Vegetables

Time 17m

Number Of Ingredients 11

Ingredients

1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)
1 1/2 cups small-diced fresh mango (frozen may be substituted that you thaw and drain well)
1 1/2 cups small-disced fresh pineapple (frozen may be substituted that you thaw and drain well)
1/4 cup red onion, diced small, or to taste
1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is much hotter than jalapeno)
1 ripe Hass avocado, diced into small pieces
1/3 cup fresh cilantro, finely minced, or to taste
1+ teaspoon cumin, or to taste (I used 2 teaspoons)
3 to 4 tablespoons lime juice
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Steps:

Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.

Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

ZESTY LIME SHRIMP AND AVOCADO SALAD

Zesty Lime Shrimp and Avocado Salad image

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Provided by Gina

Categories Appetizer Lunch Salad

Time 20m

Number Of Ingredients 9

Ingredients

1/4 cup chopped red onion
2 limes (juice of)
1 tsp olive oil
1/4 tsp kosher salt (black pepper to taste)
1 lb jumbo cooked (peeled shrimp, chopped*)
1 medium tomato (diced)
1 medium hass avocado (diced (about 5 oz))
1 jalapeno (seeds removed, diced fine)
1 tbsp chopped cilantro

Steps:

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g

AVOCADO-SHRIMP SALAD

Avocado-Shrimp Salad image

Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day

Provided by RCRENFRO

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

Steps:

Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g

SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)

Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagreta) image

Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.

Provided by Julia Moskin

Categories salads and dressings, seafood, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
4 black peppercorns
2 dried bay leaves
1 pound fresh shrimp, peeled and deveined
2 ripe plum tomatoes, diced (or 12 cherry tomatoes, quartered)
2 tablespoons chopped red onion
2 tablespoons olive oil
2 tablespoons fresh lime, lemon, grapefruit or any tart citrus juice
1 tablespoon fresh orange juice
2 tablespoons chopped fresh cilantro, culantro (also called recao) or flat-leaf parsley (or a combination)
1 tablespoon chopped fresh oregano or thyme
1/8 teaspoon Dijon mustard
1 ripe avocado
Whole lettuce leaves, for serving

Steps:

Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.