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Shrimp Avocado Salad Recipe

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3.9 from 2 reviews

A fresh and flavorful Shrimp Avocado Salad featuring air-fried seasoned shrimp, creamy avocado, crisp romaine lettuce, cherry tomatoes, corn, cucumber, red onion, and crumbled feta cheese, all brought together with a zesty homemade dressing combining lime juice, ketchup, and sriracha for a perfect balance of tangy, spicy, and savory flavors.

Ingredients

Shrimp

  • 5 oz peeled and deveined shrimp (from 10 oz raw shrimp)
  • 1 tbsp olive oil (for marinating)
  • 1/4 tsp salt (for marinating)
  • 1 tbsp garlic (minced)
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp oregano (for marinating)

Salad Components

  • 6 oz avocado (cut into 1-inch cubes)
  • 4 oz romaine lettuce (roughly chopped)
  • 4 oz cherry tomato (halved)
  • 2 oz corn kernels
  • 2 oz cucumber (diced)
  • 1 oz red onion (diced)
  • 0.25 oz feta cheese (crumbled)

Dressing

  • 1 tbsp olive oil (remaining)
  • 1/4 tsp oregano (remaining)
  • 1 tbsp lime juice
  • 1 tsp Heinz’s ketchup
  • 1 tsp sriracha

Instructions

  1. Peel and devein the shrimp: Cut off the heads and legs, leaving the tails on for visual effect. Peel off the shells and remove the veins by making a shallow cut along the back of each shrimp and pulling out the vein with a knife tip or toothpick. Wash the shrimp and pat dry.
  2. Prepare the avocado: Cut the avocado in half, remove the seed, peel off the skin, and cut into 1-inch cubes.
  3. Marinate the shrimp: In a mixing bowl, combine the peeled and deveined shrimp with 1 tablespoon olive oil, 1/4 teaspoon salt, minced garlic, paprika, ground black pepper, and 1/4 teaspoon oregano. Toss well to coat evenly.
  4. Cook the shrimp: Place the marinated shrimp in an air fryer and cook at 400 °F (204 °C) for 12 minutes until shrimp are cooked through and slightly crispy.
  5. Make the dressing: In a small bowl, mix together the remaining 1 tablespoon olive oil, 1/4 teaspoon oregano, lime juice, ketchup, and sriracha until well combined.
  6. Assemble the salad: Arrange the roughly chopped romaine lettuce at the bottom of the serving plate. Top with avocado cubes, diced red onion, halved cherry tomatoes, cooked shrimp, corn kernels, and diced cucumber. Sprinkle crumbled feta cheese on top.
  7. Serve: Drizzle the prepared dressing over the salad just before serving for a fresh, vibrant flavor.

Notes

  • Leaving the shrimp tails on adds a nice visual appeal and keeps shrimp juicy.
  • Ensure shrimp is fully cooked by checking for an opaque pink color and firm texture.
  • Adjust sriracha amount in the dressing to control the heat level to your preference.
  • For a lower-fat option, reduce or omit feta cheese.
  • Use fresh lime juice for the best flavor in the dressing.

Find it online: https://marthatasty.com/shrimp-avocado-salad-recipe/