Description
This fresh and vibrant Shrimp Avocado Salad combines tender Cajun-spiced sautéed shrimp with creamy avocado, crisp romaine lettuce, juicy tomatoes, cucumbers, corn, and red onion. Tossed in a zesty lemon-cilantro dressing, it’s perfect as a light main course or a flavorful side dish that brings a burst of texture and flavor to your table.
Ingredients
Scale
Salad Ingredients
- 3 to 4 medium Roma tomatoes, chopped (about 1/2 lb)
- 1/2 English cucumber or 3 smaller garden cucumbers, sliced
- 1/2 medium red onion, thinly sliced
- 2 avocados, peeled, pitted, and sliced
- 1 cup corn kernels (from 2 fresh cobs or canned drained corn)
- 1 medium romaine lettuce, chopped (5 to 6 cups)
- 1 lb large raw shrimp, peeled and deveined
Cooking and Seasoning
- 2 Tbsp unsalted butter
- 1 tsp Cajun spice
- 2 cloves garlic, pressed
- Pinch salt for shrimp seasoning
Dressing
- 3 Tbsp olive oil (mild or extra virgin)
- Juice of 1 large lemon (about 3 Tbsp, lime juice can substitute)
- 1/2 bunch cilantro (about 1/2 cup chopped)
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp freshly ground black pepper
Instructions
- Season the Shrimp: Place the peeled and deveined shrimp in a medium bowl. Sprinkle with 1 tsp Cajun spice, add the 2 pressed garlic cloves, and a pinch of salt. Stir well to evenly coat the shrimp with the seasoning.
- Sauté the Shrimp: Heat a large non-stick pan over medium-high heat. Swirl in 2 Tbsp of unsalted butter. Once the butter stops sizzling, add the shrimp in a single layer. Sauté for about 2 minutes without stirring to get a good sear. Then flip the shrimp and cook for another minute or until they are fully cooked through but still tender. Avoid overcooking to prevent rubbery texture. Remove the shrimp from the pan and set aside to cool.
- Prepare the Salad Base: Chop, rinse, and spin dry the romaine lettuce thoroughly. Line the bottom of a large salad platter or bowl with the 5 to 6 cups of chopped romaine. Arrange the remaining salad ingredients—tomatoes, cucumber slices, red onion, sliced avocado, and corn kernels— in rows over the bed of lettuce along with the cooled sautéed shrimp.
- Make the Dressing and Serve: In a small bowl, whisk together the olive oil, lemon juice, chopped cilantro, salt, and freshly ground black pepper until well combined. Drizzle the dressing evenly over the salad. Toss gently to combine all ingredients right before serving to keep the avocado fresh and vibrant. Enjoy immediately.
Notes
- For best flavor and texture, use fresh shrimp and avoid overcooking them.
- Romaine lettuce can be substituted with other leafy greens like kale or mixed greens if preferred.
- Adjust the Cajun spice level according to your taste for more or less heat.
- Fresh corn is preferred, but canned corn works well too—just be sure to drain it well.
- If lime juice is used instead of lemon, it adds a slightly different but equally refreshing citrus note.
- Serve immediately after tossing to prevent the avocado from browning.
