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Shrimp Salad with Avocado Dressing

Shrimp Salad With Avocado Dressing

Stuck in a salad rut? Make this Mexican inspired Shrimp Salad made with herb marinated broiled shrimps on a bed of healthy veggies, black beans, corn and a creamy avocado dressing on top. Serve with corn chips for the real Latin fiesta feel! 

Course Main Course, starter
Cuisine American, Mexican
Keyword Mexican salad with broiled shrimp, salad with avocado dressing, shrimp salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 575 kcal
Author Mahy

Ingredients

For the shrimps:

  • 2 lbs fresh or frozen shrimps thawed and uncooked
  • 2 cloves garlic minced
  • 1/2 lime juiced
  • 1/4 cup cilantro and parsley minced
  • 1 pinch chili flakes
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil

For the dressing:

  • 1 small avocado
  • 1 tablespoon minced scallions
  • 1 tablespoon minced cilantro
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/2 lime juiced
  • 1 tablespoon sour cream (optional, omit for vegan)
  • 2 tablespoons water (more or less depending on the consistency of your choice)

For the salad:

  • 2 cups fresh spinach leaves
  • 1 large tomato diced
  • 1/2 cup canned black beans
  • 1/2 cup cooked corn kernels
  • 2 scallions roughly chopped
  • 1 small avocado sliced
  • Blue corn chips for serving

Instructions

  1. Preheat your broiler to its highest setting and place an oven rack on the top level of your oven so it’s about 6 to 8 inches away from the heating element of the oven.
  2. Toss the shrimps with all the remaining ingredients and place them on a baking sheet in one layer. Let the shrimps marinate for about 15 minutes while the oven is heating up.
  3. In the meantime, make the avocado dressing. Place all the ingredients ( minus the water) in a small food processor (or use an immersion blender) and puree until the mixture is smooth. Add the water depending on your desired thickness and blend the dressing again.
  4. To broil the shrimps, place the baking sheet with the marinated shrimps on the top rack and let the shrimps cook for about 3-5 minutes (depending on the size). Remove them from the oven when the shrimps have turned pink and opaque. Do not overcook your shrimps at all as they turn gummy.

  5. While the shrimps are cooling down, arrange the salad ingredients, toss them with some avocado dressing then arrange the shrimps on top, some extra avocado slices and drive extra dressing, and serve with corn chips.

Recipe Notes

  • Remove the shrimps from the oven when they have turned pink and opaque. Do not overcook your shrimps at all as they turn gummy very quickly.
  • I use blue corn chips for an extra crunch but the chips are totally optional - so are the veggies. I’ve used spinach, chopped tomatoes, canned black beans, cooked corn, avocados, and scallions but you can go for whatever you want.
  • You can make a double batch of avocado dressing and serve it with another salad, baked potatoes or as a nacho dip over the next days.
Nutrition Facts
Shrimp Salad With Avocado Dressing
Amount Per Serving (1 serving)
Calories 575 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g31%
Cholesterol 573mg191%
Sodium 2128mg93%
Potassium 971mg28%
Carbohydrates 21g7%
Fiber 10g42%
Sugar 3g3%
Protein 51g102%
Vitamin A 2093IU42%
Vitamin C 38mg46%
Calcium 384mg38%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.