Shrimp and Avocado Salad with Cilantro Vinaigrette

Shrimp and Avocado Salad with Cilantro Vinaigrette
Staff Writer

For a no-cook recipe use cooked shrimp for my Shrimp and Avocado Salad with Cilantro Vinaigrette. This is a perfect Paleo recipe for you to enjoy.

4
Servings
313
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound uncooked large shrimp, peeled and deveined
  • 1 small garlic clove, minced
  • 1/2 Teaspoon chili powder
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon ground cumin
  • 2 Teaspoons olive oil or more
  • 4-6 Cups hearts of Romaine or Mixed Greens
  • 2 medium ripe avocados, peeled and thinly sliced
  • 1/4 Cup olive oil
  • 1/4 Cup minced fresh cilantro
  • 1/4 Cup fresh lime juice
  • 1 Teaspoon agave
  • 1 small garlic clove, minced
  • 1/2 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground pepper

Directions

Directions

In a large sauté pan over medium heat add the shrimp, garlic, chili powder, salt and cumin with olive oil for 3-4 minutes or until shrimp turn pink; set aside. In a large serving bowl, combine the romaine or mix greens. In a medium bowl combine the vinaigrette ingredients and whisk well. Chop up avocados. Add cooked shrimp and avocados in bowl then drizzle vinaigrette and toss salad together. Garnish with any extra cilantro.

Nutritional Facts

Total Fat
19g
27%
Sugar
4g
4%
Saturated Fat
12g
50%
Cholesterol
9mg
3%
Carbohydrate, by difference
35g
27%
Protein
5g
11%
Vitamin A, RAE
893µg
100%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
206µg
100%
Calcium, Ca
84mg
8%
Choline, total
30mg
7%
Fiber, total dietary
6g
24%
Folate, total
280µg
70%
Iron, Fe
3mg
17%
Magnesium, Mg
39mg
12%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
98mg
14%
Selenium, Se
4µg
7%
Sodium, Na
206mg
14%
Water
295g
11%
Zinc, Zn
1mg
13%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.