Shrimp and Avocado Salad

Over the weekend, we had our first dinner guest over at the new house. I normally cook an Asian meal for groups, simply because it’s what I’m most comfortable with. I wanted to do something a tad bit different and put to use all the great counter space in my brand spanking new kitchen; so I opted for a Mexican themed dinner.

The spread included chipotle marinated chicken and flank steak. I was very generous with the chipotle seasoning, I love spicy food! I also wanted to make a dish that would be a refreshing break from the spiciness as well. I started thinking of the Palm Beach Shrimp salad I always get from Chopt and thought that would make a great addition to my meal. The dish itself is so easy to make, requires only a few ingredients and keeps very well (for a late snack even). So here’s my version of that salad, minus all the leafy greens.


Serving Size: 4

Cook Time: 5 minutes

1lb large shrimp, deveined and peeled
1 ripe avocado, chopped into cubes
1 handful of grape tomatoes, halved
½ jalapeño, diced, more if you prefer spicy
¼ cup red onions, finely diced
Juice of 2 limes
1 tsp extra virgin olive oil
Handful of cilantro, chopped
Salt and pepper to taste

Bring a large pot of water to a roaring boil. Cook until the shrimp just turn pink, a few minutes and drain well. Once the shrimp are cool enough to handle, cut into bit size pieces.

In a bowl, combine the red onions, lime juice and olive oil. Allow to sit for about 5 minutes. In a separate bowl, gently mix together the shrimp, avocado, tomatoes, jalapeño and cilantro. Stir in the onion and lime juice mix and add salt and pepper to taste.

Enjoy on its own as a refreshing salad, or serve alongside tortilla chips as a new dip!

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