Shrimp avocado is the most exemplary pair of modern cooking. This is the classic food combination that comes to mind first when you want to make an avocado salad. We offer several options for such dishes.
Recipe content:
- Avocado shrimp salad - how to choose the right foods
- "Piquant" salad with avocado and shrimps
- Shrimp, avocado and melon salad
- Spicy salad with shrimps, avocado and garlic
- Avocado, shrimp and cherry tomato salad
- Shrimp, avocado and rucola salad
- Shrimp, avocado and cucumber salad
- Avocado, shrimp and egg salad
- Shrimp, avocado and tomato salad
- Video recipes
Avocado shrimp salad is a great evening meal. This is a classic, which is served in almost all establishments, as well as prepared at home for a festive and everyday table. In addition, by making such a salad, you can get a double effect. First, regular consumption of the exotic fruit improves health and appearance. Second, it increases male potency. The third - shrimp, in addition to being useful, is also dietary, which allows you to use them in unlimited quantities.
Avocado shrimp salad - how to choose the right foods
The combination of avocado with shrimp is a classic. The simplest serving of products is to cut the avocado in half, remove the pit, and place boiled peeled shrimp with dressing in the depression. The rest of the options are a little more complicated, however, the essence does not change. In order for the salad with avocado and shrimp to have the maximum effect, and the products are not shaded by extraneous additives, you should carefully consider the choice of the main components.
- Shrimps. Professional chefs recommend using small Arctic shrimp for the salad. They are usually boiled in salted water or fried in oil. With the latter option, it is not advised to get carried away with spices, otherwise the delicate taste will be lost. Any type and variety of shrimp will do, though.
- Avocado. The fruit should not be overripe or unripe. Florida and California varieties are suitable for salad. When peeling the fruit, remove the stalk. If there is a small round brown mark under it, then the avocado is overripe. The spot is green-yellow in color and the fruit is firm, the avocado is green. The color is bright green and when pressed on the fruit juice is released - the ideal state of the fruit. Also, when you press on the surface of a quality avocado, a small trace remains, but it gradually disappears. Overripe fruit - dark spots and cracks.
- Refueling. The most popular salad dressing product is lime or lemon juice. It not only adds a noble sourness to the dish, but also protects the avocado pulp from browning. Also popular for dressing are cold-pressed olive oil or a light mayonnaise-like mass (made from lemon juice, olive oil and a little mayonnaise).
"Piquant" salad with avocado and shrimps
A spicy, sweet and sour salad is perfect for a festive dinner, and in moments when you want something unusual and tasty on a normal day. Well, its charm lies in the fact that it takes literally half an hour to cook.
- Caloric content per 100 g - 99 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Avocado - 1 pc.
- Pineapple - 200 g
- Bulgarian pepper - 1 pc.
- Shrimp (peeled) - 300 g
- Mayonnaise - 3 tablespoons
- Lemon - a few slices for decoration
Step by step cooking:
- Remove the boiled-frozen shrimps from the freezer in advance and thaw, then scald with boiling water. Boil raw shrimps in salted water. At the same time, make sure that they are not overcooked, otherwise the seafood will become "rubbery". After the shrimp, cut in half lengthwise.
- Peel the avocado, pit and cut into strips.
- Peel the bell pepper from seeds and partitions, then cut into cubes.
- Peel the pineapple and cut into slices.
- Mix all products and season with mayonnaise. Transfer to portioned salad bowls and garnish with a lemon wedge and 2 shrimps, or drizzle lemon juice over the finished dish.
Shrimp, avocado and melon salad
The base of the salad is a classic combination of avocado and shrimp. Well, sweet and aromatic melon with spicy and pungent tabasco will reveal the taste of the dish.
Ingredients:
- King prawns (peeled) - 200 g
- Avocado - 1 pc.
- Melon - 3 pieces
- Cherry tomatoes - 4 pcs.
- Lettuce leaves - 100 g
- Mayonnaise - 4 tablespoons
- Tabasco sauce - to taste
Step by step cooking:
- Rinse lettuce leaves thoroughly, rinse with cold boiled water and pat dry with a paper towel. Set aside a few lettuce leaves for serving, and tear the rest with your hands into medium-sized pieces.
- Cover the serving dish with the rest of the lettuce and cut the cherry tomatoes in half.
- Pour the shrimp over with hot water so that they reach room temperature and put in a salad bowl.
- Peel the melon, cut the pulp into cubes and send after the shrimp.
- Peel the avocado, remove the pit, chop the pulp and add to all products.
- Mix the mayonnaise with the tabasco and season the salad.
- Garnish with shrimp and lemon slices before serving.
Spicy salad with shrimps, avocado and garlic
We offer another simple and delicious version of the avocado salad with shrimp and garlic. He is worthy of attention to appear on the holiday table.
Ingredients:
- Avocado - 2 pcs.
- King prawns (boiled) - 30 pcs.
- Frillis salad - 100 g
- Garlic - 2 cloves
- Lemon - 1 pc.
- Olive oil - 3 tablespoons
- Ground black pepper - a pinch
Step by step cooking:
- Peel the garlic, cut into pieces and fry in olive oil in a skillet. Make sure that it does not burn.
- After 2 minutes, it will give its aroma and piquancy to the oil, so put the thawed boiled shrimp to it, which you fry for 1-2 minutes.
- Put the shrimps from the skillet on a plate, and mix the garlic-flavored olive oil with the lemon juice. Save a few citrus wedges for garnish.
- Cut the avocado pulp into cubes.
- Arrange the frillis lettuce leaves in an even layer on a serving plate.
- Top with shrimp and season with a pinch of ground pepper.
- Season the salad with garlic-olive dressing and garnish with a slice of lemon.
Avocado, shrimp and cherry tomato salad
Cherry tomatoes will perfectly complement the shrimp and avocado salad. They will add juiciness to the food, decorate with bright red color and add a piquant taste.
Ingredients:
- Avocado - 2 pcs. for salad and 1 pc. for sauce
- Peeled king prawns - 400 g
- Pineapple - 250 g (fresh or canned in its own juice)
- Cherry tomatoes - 6-8 pcs.
- Lemon juice - from one lemon
- Olive oil - 1 tsp
- Salt to taste
- Ground pepper - a pinch
Step by step cooking:
- For the salad, cut the avocado into cubes.
- Defrost the shrimps and pour over with hot water. Then dry with a paper towel.
- Cut the pineapple into cubes.
- Wash the cherry tomatoes and cut them in half.
- For the avocado sauce, peel and chop the flesh with a blender.
- Add olive oil, lemon juice, salt and pepper to the avocado puree. Stir.
- Place the cubes of avocado, shrimp, pineapple and tomatoes in a salad bowl. Season the food with the sauce and stir.
- Arrange the food in portioned dishes and serve to the table.
Shrimp, avocado and rucola salad
Arugula will add a slight bitterness to this salad, bell pepper will set off the taste of avocado, and balsamic vinegar will add spice.
Ingredients:
- Avocado - 1 pc.
- Sweet red bell pepper - 1 pc.
- Peeled shrimps - 100 g
- Arugula - 70 g
- Lemon juice - from half of the fruit
- Olive oil - 2 tablespoons
- Balsamic vinegar - 1 tsp
- Parmesan - 50 g
Step by step cooking:
- Slice the avocado lengthwise into thin petals.
- Peel sweet peppers from seeds and partitions, wash and dry. Then cut into thin strips.
- Boil the shrimps for 1-2 minutes and cool to room temperature.
- Place the avocado slices on a plate and drizzle with lemon juice.
- Put the shrimps on top, which are pre-mixed with the sauce.
- Add bell peppers and arugula.
- Grate the parmesan on a fine grater and sprinkle on the salad.
Shrimp, avocado and cucumber salad
Shrimp, avocado and cucumber are a classic combination. The freshness of the cucumber and the aroma of Provencal herbs will give the salad a real French charm.
Ingredients:
- Boiled shrimps - 150 g
- Avocado - 1 pc.
- Cucumber - 1 pc.
- Grapefruit - 0.5 pcs. (color pink)
- Lettuce - a few leaves to serve
- Olive oil - 2 tablespoons
- Salt to taste
- Ground black pepper - a pinch
- Provencal herbs - 1 tsp (dried or fresh)
Step by step cooking:
- Defrost the shrimps and fry in a pan in olive oil with Provencal herbs.
- Wash the cucumber, peel and cut into cubes.
- Slice the avocado in the same way as the cucumber.
- Peel the grapefruit, disassemble it into slices, from which remove the film. Then cut the pulp into cubes.
- Combine cucumber, avocado and grapefruit.
- Season food with olive oil, season with salt and pepper to taste.
- Place the salad leaves on a serving plate.
- Place avocado wedges, cucumber cubes, grapefruit and shrimp slices on top of them.
- Sprinkle the ingredients with Provencal herbs and serve the treat to the table.
Avocado, shrimp and egg salad
Avocado, shrimp and egg salad claims to be a festive one. It turns out the food is satisfying, and the specific set of ingredients is perfectly combined with each other.
Ingredients:
- Avocado - 1 pc.
- Yogurt - natural - 100 g
- Onions - 0.5 pcs.
- Eggs - 3 pcs.
- Boiled shrimp - 100 g
- Lemon - 0.5 pcs.
- Lettuce leaves - for decoration
- Salt to taste
- Ground black pepper - a pinch
Step by step cooking:
- Peel the avocado and chop finely.
- Peel the pre-boiled shrimp and chop finely. Save a few for decoration.
- Peel the onions, wash and pour over with boiling water so that the strong spiciness goes away. Then chop it finely.
- Combine avocado, onion, shrimp and pour over everything with lemon juice, salt and pepper.
- Place lettuce leaves on a serving plate and place food on top of them.
- Pour yogurt over everything.
- Hard-boiled eggs, chill, peel and chop finely.
- Place them on top of the salad and garnish with shrimp.
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