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
Scale
- 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