Shrimp Avocado Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
Shrimp seemed liked the perfect choice for a summer salad but this salad dressing lends itself to a variety of salad fixings.
  • 12 shrimp, peeled and deveined (or 12 pre-cooked cocktail shrimp)
  • Splash of lime or lemon juice
  • Dash of red pepper flakes
  • Dash of garlic powder
  • Dash of salt and black pepper
  • 1 Tbsp lime juice
  • 3 Tbsp champagne vinegar
  • Splash of canola oil
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • Dash of salt
  • Dash of black pepper
  • ¼ cup cilantro, chopped
Salad Fixings
  • ¼ cup Feta cheese crumbles
  • 2 avocados, chopped
  • 1 cup corn (canned, frozen or fresh from the cob)
  • 1 tomato, chopped
  • 1 can black beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  1. Lightly coat a pan with cooking oil over medium heat.
  2. Place the shrimp in the pan and add a splash of lemon or lime juice, red pepper flakes, garlic powder and salt & pepper.
  3. Cook the shrimp for 2-3 minutes on each side until the shrimp turns pink.
  4. Remove the shrimp from the heat and let them cool. (The shrimp can be cooked ahead of time and refrigerated. You can also use pre-cooked cocktail shrimp to save time.)
  1. Mix the vinaigrette ingredients together.
Salad Fixings
  1. Toss all of the ingredients with the salad dressing.
  2. Serve the salad immediately or let it chill in the refrigerator.
Recipe by Itsy Bitsy Foodies at