Can I Use Frozen Shrimp for This Salad?

Yes. Frozen shrimp works very well for Shrimp Avocado Salad. Just thaw it overnight in the refrigerator for the best texture.

What Dressing Goes Best With Shrimp Avocado Salad?

Creamy cilantro lime dressing tastes amazing with the smoky shrimp and avocado. However, honey jalapeño dressing also adds bold flavor.

Can I Make This Salad Ahead of Time?

Yes. Prep the shrimp, beans, corn, and greens ahead of time. Then, add avocado and dressing before serving.

How Spicy Is Blackened Shrimp?

Blackened shrimp usually tastes mildly spicy. However, you can adjust the heat level by changing the amount of cayenne.

Can I Grill the Shrimp Instead?

Absolutely. Grilled shrimp adds smoky flavor and works perfectly in this Shrimp Avocado Salad.

Shrimp Avocado Salad Recipe Amazing Quick Summer Bowl

Name: Shrimp Avocado Salad Recipe Amazing Quick Summer Bowl
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Hispanic Inspired
Ingredients: 1 tablespoon extra virgin olive oil; 12 large shrimp, peeled and deveined with tails removed; 1 to 2 teaspoons blackening seasoning; 4 cups spring mix or preferred lettuce; 1/2 cup black beans, drained and rinsed; 1/2 cup grilled corn; 1/2 cup pico de gallo or salsa; 1 large avocado, sliced; Honey jalapeño dressing, creamy cilantro lime dressing, ranch, or sour cream for serving

Description

This Shrimp Avocado Salad is a quick, fresh seafood salad made with blackened shrimp, creamy avocado, black beans, corn, pico de gallo, and crisp greens. It has a spicy, creamy, and fresh flavor profile and comes together in just 10 minutes.

Ingredients

Scale

1 tablespoon extra virgin olive oil

12 large shrimp, peeled and deveined with tails removed

1 to 2 teaspoons blackening seasoning

4 cups spring mix or preferred lettuce

1/2 cup black beans, drained and rinsed

1/2 cup grilled corn

1/2 cup pico de gallo or salsa

1 large avocado, sliced

Honey jalapeño dressing, creamy cilantro lime dressing, ranch, or sour cream for serving

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Instructions

1. Heat olive oil in a skillet over medium high heat.

2. Coat the shrimp with blackening seasoning.

3. Cook the shrimp for about 3 to 4 minutes until opaque and fully cooked, or grill for 2 to 3 minutes per side.

4. Divide the spring mix between two bowls.

5. Top with shrimp, black beans, corn, pico de gallo, and sliced avocado.

6. Finish with dressing of choice and serve immediately.

Notes

Frozen shrimp can be thawed overnight in the refrigerator for best texture.

Homemade blackening seasoning can be made with paprika, onion powder, garlic powder, salt, black pepper, cayenne, thyme, basil, and oregano.

Extra blackening seasoning can be stored in an airtight container for up to 3 months.

To prevent avocado from browning during meal prep, coat it with lemon juice before refrigerating.

The salad can be customized with romaine, spinach, butter lettuce, pinto beans, guacamole, or different dressings.

Optional add ins include cotija cheese, shredded Mexican cheese, tortilla strips, diced red onion, pickled jalapeños, pickled radish, and croutons.

Fresh corn can be used instead of frozen during summer months.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Seafood Recipes
Method: Skillet
Cuisine: Hispanic Inspired

Nutrition

Serving Size: 1 bowl
Calories: 166.97
Sugar: 2.16 g
Sodium: 796.6 mg
Fat: 8.01 g
Saturated Fat: 1.13 g
Unsaturated Fat: 6.88 g
Trans Fat: 0 g
Carbohydrates: 13.9 g
Fiber: 2.92 g
Protein: 11.41 g
Cholesterol: 90.72 mg