Shrimp Avocado Salad Recipe

Shrimp Avocado Salad is a vibrant, refreshing dish that combines the creaminess of avocado with the tender, juicy texture of shrimp. This recipe is inspired by classic seafood salads like Shrimp Louie, which originated in California in the early 1900s, but with a modern twist that incorporates zesty flavors and a variety of fresh ingredients.

Whether you’re serving it as a light lunch, an elegant appetizer, or a side dish for a summer barbecue, this shrimp and avocado salad is sure to impress. My version adds a touch of tangy balsamic vinegar and Dijon mustard for depth, while mint and jalapeño bring a unique freshness and kick.

Recipe Overview

Prep and Cook Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Servings and Scaling Tips

This recipe serves 4 as a side dish or 2 as a main course. To scale up, simply double or triple the ingredients while maintaining the same cooking times.

Difficulty Level

Easy – Perfect for beginners with basic cooking skills.

Equipment Needed

• Medium saucepan (for poaching shrimp)
• Cutting board and sharp knife
• Mixing bowls (small and medium)
• Whisk (or fork for mixing dressings)
• Zester (for lemon zest)

Substitutes: If you don’t have a zester, use the fine side of a grater for zesting lemons.

Make-Ahead/Meal Prep Options

You can poach the shrimp and prepare the dressing up to one day in advance. Store them separately in airtight containers in the fridge. Assemble the shrimp avocado salad just before serving to keep it fresh.

Ingredients

For the Salad

• 8 poached tiger prawns (peeled and deveined)
• ½ cup red bell pepper, diced
• ½ cup celery, diced
• 2 tbsp sliced green onion
• 1 tbsp lemon juice (freshly squeezed)
• ¼ cup parsley, roughly chopped
• Salt & pepper to taste
• 1 tbsp lemon zest
• 2 cloves garlic, finely chopped
• ½ jalapeño, diced (optional for spice)
• ½ onion, diced (red onion preferred for mild sweetness)
• 2 tbsp mint leaves, roughly chopped

For the Dressing

• 3 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tbsp apple cider vinegar
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard

For Poaching Shrimp

• 1 liter water
• 4 lemons, quartered
• 1 bay leaf
• 1 tbsp salt

Step-by-Step Method: How to Make Shrimp Avocado Salad

Let’s dive into the details of making this vibrant Shrimp Avocado Salad. I’ll guide you through every step as if we’re cooking together in the kitchen. This method ensures that even a beginner can achieve perfect results while offering pro tips for experienced cooks.

Step 1: Poach the Shrimp

1. Prepare the Poaching Liquid: In a medium saucepan, pour 1 liter of water and set it on medium-high heat. Add 4 lemons (cut into quarters), 1 bay leaf, and 1 tablespoon of salt to the water. These additions will infuse the shrimp with subtle citrusy and herbal flavors as they cook.
2. Bring to a Boil: Heat the water until it reaches a gentle boil. You don’t want a rolling boil, as that can make the shrimp tough. Once it starts bubbling, reduce the heat to medium-low so the liquid simmers gently.
3. Add the Shrimp: Carefully place the tiger prawns (peeled and deveined) into the simmering water. The shrimp should be fully submerged in the poaching liquid.
4. Cook Until Pink and Opaque: Let the shrimp poach for about 3–4 minutes. Keep an eye on them—they’ll curl slightly and turn a bright pink color when done. To check for doneness, cut into one shrimp; it should be opaque all the way through with no translucent spots.
5. Stop Cooking Immediately: Use a slotted spoon to transfer the cooked shrimp into an ice bath (a bowl filled with ice water). This halts the cooking process and keeps them tender and juicy.
6. Dry and Set Aside: After about 2–3 minutes in the ice bath, remove the shrimp and pat them dry with paper towels. Set them aside in a bowl while you prepare the rest of the salad.

Pro Tip: Overcooked shrimp become rubbery, so don’t leave them in the poaching liquid too long. The ice bath is crucial for maintaining their perfect texture.

Step 2: Prepare Your Vegetables and Herbs

1. Dice and Chop:
   • Dice ½ cup of red bell pepper into small, even pieces for a sweet crunch.
   • Dice ½ cup of celery for added crispness.
   • Finely dice ½ onion (red onion is ideal for its mild sweetness). If you find raw onion too strong, soak it in cold water for 10 minutes to mellow its flavor.
   • Slice 2 tablespoons of green onion thinly for a mild oniony kick.
   • Roughly chop ¼ cup of fresh parsley and 2 tablespoons of fresh mint leaves for a burst of herbal freshness.
   • Finely dice ½ jalapeño (optional) if you want some heat.
2. Zest and Juice Lemons: Using a zester or fine grater, zest 1 tablespoon of lemon peel (just the yellow part; avoid the bitter white pith). Then juice one lemon to yield about 1 tablespoon of fresh lemon juice.
3. Finely Chop Garlic: Mince 2 cloves of garlic finely so they distribute evenly throughout the salad.

Prep Note: Keep all your chopped ingredients in separate bowls or piles on your cutting board to make assembly easier later.

Step 3: Make the Dressing

1. Combine Ingredients: In a small mixing bowl, whisk together:
   • 3 tablespoons mayonnaise (for creaminess)
   • 1 tablespoon sour cream (adds tanginess)
   • 1 tablespoon apple cider vinegar
   • 2 tablespoons balsamic vinegar (for depth)
   • 1 tablespoon Dijon mustard (for a sharp, slightly spicy flavor)
2. Season and Adjust: Add salt and pepper to taste, then whisk again until smooth and creamy. Taste your dressing—if it feels too tangy, add a tiny pinch of sugar or an extra teaspoon of mayonnaise to balance it out.

Visual Cue: The dressing should have a silky consistency that clings lightly to a spoon but isn’t overly thick.

Step 4: Assemble the Salad

1. Combine Ingredients in a Bowl: In a large mixing bowl, combine:
   • The poached shrimp
   • Diced red bell pepper
   • Diced celery
   • Sliced green onion
   • Diced onion
   • Chopped parsley
   • Chopped mint leaves
   • Lemon zest
   • Lemon juice
   • Finely chopped garlic
   • Optional diced jalapeño
2. Add Dressing Gradually: Pour half of your prepared dressing over the mixture and toss gently using two large spoons or tongs. Be careful not to break apart delicate ingredients like mint leaves or overcoat with dressing—you can always add more later if needed.
3. Season to Taste: Sprinkle salt and freshly cracked black pepper over the salad, then toss again lightly to combine everything evenly.

Pro Tip: When tossing salads with delicate ingredients like herbs or poached shrimp, use gentle folding motions rather than vigorous mixing to preserve their texture.

Step 5: Plate and Serve

1. Transfer to Serving Dish: Arrange your shrimp avocado salad on individual plates or a large platter for family-style serving. Spread it out evenly so all ingredients are visible—this dish is as much about presentation as flavor!
2. Garnish for Extra Flair: Sprinkle additional parsley or mint leaves on top for color contrast, or add thin lemon slices around the edges of your platter for an elegant touch.
3. Serve Immediately: This salad is best enjoyed fresh when all flavors are vibrant and textures are crisp.

What to Look For: The final dish should look colorful and inviting, with pops of red from bell peppers, green from herbs, and creamy pink shrimp taking center stage.

Common Mistakes to Avoid

• Overcooking Shrimp: Always keep an eye on your shrimp while poaching; they cook quickly!
• Overdressing Salad: Start with half the dressing and add more only if needed—too much can overpower delicate flavors.
• Skipping Fresh Herbs: Parsley and mint are essential for this recipe’s bright flavor profile; don’t skip them unless absolutely necessary.
• Using Bottled Lemon Juice: Freshly squeezed lemon juice makes all the difference in flavor—avoid bottled versions if possible.

By following these detailed steps, you’ll create a Shrimp Avocado Salad that’s bursting with flavor, perfectly balanced in texture, and visually stunning!

Variations & Customization

Dietary Modifications

• For a gluten-free version: Ensure all condiments like Dijon mustard are certified gluten-free.
• For dairy-free: Replace sour cream with coconut yogurt or omit it entirely.
• For vegan: Substitute shrimp with grilled tofu or chickpeas for protein.

Spice Level Adjustments

If you prefer it milder, skip the jalapeño altogether. For more heat, add extra diced jalapeño or sprinkle some chili flakes on top.

Fancy vs. Everyday Versions

For an elevated version suitable for dinner parties:

• Grill the shrimp instead of poaching for added smoky flavor.
• Serve on avocado halves or butter lettuce cups for an elegant presentation. For everyday simplicity:
• Use pre-cooked shrimp from your local grocery store.
• Skip mint if unavailable; parsley alone works well.

Seasonal Adaptations

In summer months, add fresh corn kernels or cherry tomatoes for sweetness. In winter, roasted sweet potatoes or beets make excellent additions.

Serving & Storage

Plating Suggestions

Serve this zesty lime shrimp and avocado salad as-is for a light meal or pair it with crusty bread or crackers for added texture. For an elegant touch at gatherings, serve in individual avocado halves as “boats.”

Best Side Dishes

Pair this salad with:

1. A chilled glass of Sauvignon Blanc or sparkling water infused with citrus.
2. A side of quinoa or couscous for heartiness.
3. Grilled asparagus or roasted vegetables for added depth.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to two days. Keep dressing separate if possible to prevent sogginess.

Reheating Tips: Shrimp is best served cold in this dish; however, if reheating is necessary (e.g., leftover poached shrimp), do so gently over low heat to avoid overcooking.

Make-Ahead Guidance: Poach shrimp and prepare dressing up to one day ahead; store separately in sealed containers in the fridge.

This Shrimp Avocado Salad is not only delicious but also versatile enough to suit any occasion—from casual lunches to fancy dinners! Its combination of creamy avocado, tender shrimp, crunchy vegetables, and tangy dressing makes every bite satisfying yet refreshing. Enjoy making this dish your own!

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