Lately, I have enjoyed creating a wide variety of summertime salad recipes, including Pasta salads, unique versions of Caprese salads, seafood salads, salad dressings, and this one for The Best Avocado Shrimp Salad. Well, I should emphasize, any of these salad recipes can be enjoyed throughout the year. However, during the summer, I love having the ability to utilize fresh vegetables available at my local farmers markets.
Naturally, I created a short recipe on TikTok showing you all how to make The Best Avocado Shrimp Salad Recipe. Be sure to check it out down below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
WHAT KIND OF SHRIMP TO USE IN AVOCADO SHRIMP SALAD
For this Shrimp Salad Recipe, I poached extra large, tail-on, peeled and deveined shrimp in a coconut bath. In my opinion, paying a little extra for peeled and deveined shrimp is worth the time-saving and hassle, of cleaning them myself.
In addition to the incredible flavor created by poaching the shrimp in coconut milk, keeping the tails on also add more wonderful flavor. Just be sure to take them off prior to cutting and adding to the salad.
Additionally, if you really want to save time and do not really care about the added flavor from the coconut milk, purchase cooked shrimp. However, it will cost you!
For a really less expensive alternative, use shell-on shrimp. See below on how to properly clean them prior to use.
Does shrimp size matter?
When purchasing, you will notice shrimp is sold in units. For example, you may see shrimp at a 16-20 count. Basically, this means that for every pound of shrimp you purchase, you can expect to receive between 16 and 20 shrimp.
So, shrimp at 4-6 count, would be very BIG. The larger the shrimp size, the more expensive. So, if you want to cut down on the cost of this Avocado Shrimp Salad, purchase smaller shrimp.
How to clean shrimp
As mentioned above, a less expensive alternative to using either pre-cooked or peeled and deveined shrimp in this Avocado Shrimp Salad, is to use shell-on shrimp. Prior to poaching the shrimp, they need to be cleaned. Remove the shell (keeping the tail on), run a knife down the back of the shrimp. Remove the “vein.” This is the “poop shoot,” so to speak! Haha. Give a gentle rinse. Now the shrimp are ready to be poached!
Substitutes for shrimp
Ok, so you don’t care for shrimp. Or, maybe you are allergic. Create an Avocado Seafood Salad. Here are a few suggested substitutes:
- lump crab meat (no poaching required if fully-cooked)
- snow crab
- king crab
- canned tuna
- sushi-grade tuna
- sushi-grade salmon
HOW TO CUT AND SLICE AND AVOCADO
Did you know that you can actually squeeze the pit out of an avocado instead of stabbing with a knife and twisting? For reals! Try it out. Definitely a safer way to remove the pit.
We all know that avocados can turn brown fairly quick, after dicing. So, I would suggest making this one of the final steps in the preparation of this Avocado Shrimp Salad.
How to pick a ripe avocado
So, you are at the market and are hoping you pick the perfect, ripe avocado. Here’s how:
- choose avocados that are dark green to black in color
- the bumpier the skin, the riper the avocado
- ripe avocados are not too firm, or too mushy (do a gentle squeeze test)
How to ripen avocados
Your local market only had avocados that were not quite ready for use. What to do now? To ripen an avocado within a day or two, try one of the following ripening methods:
- place in a paper bag
- put in a bowl of uncooked rice
- place in the sunlight
HOW TO MAKE THE BEST AVOCADO SHRIMP SALAD RECIPE
Here are a few helpful tips to make the most amazing Avocado Shrimp Salad:
- poach the shrimp in coconut milk for added flavor
- do NOT overcook the shrimp
- pick a ripe, NOT overripe avocado
- cut the avocado during the final preparation
- keep the dressing light (mine is just a mix of lime juice, olive oil and seasonings)
- taste for salt
- add more lime juice, if needed
HOW TO SERVE AVOCADO SHRIMP SALAD
Ok, so if you can help yourself from devouring this fabulous Seafood Salad right out of the bowl (which is perfectly fine), here are a few serving suggestions:
- as a wrap
- on crackers
- inside a pita pocket
- as a lettuce wrap
- on a lobster roll
- with homemade Parmesan crisps
THE BEST AVOCADO SHRIMP SALAD
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Serve up the most refreshing Avocado Shrimp Salad. A light dressing of only lime juice and olive oil is the most perfect touch. One summer salad that can be enjoyed all year long!
Ingredients
- 1 lb. peeled and deveined shrimp (tail-on)
- 1 can coconut milk
- 1/2 C water
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 jalapeño, diced
- 1 C cherry tomatoes, quartered
- 1 1/2 avocado, diced
- juice of one lime, plus
- 2 TBLS olive oil
- 2 TBLS fresh cilantro, chopped
- 1 1/2 TBLS red onion, diced
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Heat up the coconut milk, water, kosher salt and black pepper in a pot to just under a boil.
- Add the uncooked shrimp.
- Poach until the shrimp are pink and no longer translucent. This will only take a few minutes.
- Remove the shrimp and allow to cool.
- In a bowl, combine the diced jalapeño, cherry tomatoes, red onion, diced avocado, chopped cilantro, lime juice and olive oil.
- Once the shrimp have cooled, remove the tail. Cut into bite-sized pieces.
- Add to the bowl. Season with kosher salt and black pepper.
- Taste for salt and lime juice. Add more of both, if needed.
- ENJOY!
Notes
SEE POST!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 3/4 cup
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