37 minutes
A refreshing and flavorful dish featuring chilled shrimp and creamy avocado, perfect for a light meal or an elegant starter.
tablespoons
Shrimp, defrosted, cooked, peeled, deveined, tail off
0 lb
Himalayan Pink Salt
to taste
to taste
Avocado, cubed
each
Celery Stalk, chopped
each
cups
Freshly Squeezed Lime Juice
teaspoons
1. Cook Shrimp
Heat a tablespoon of olive oil in a large skillet over medium heat until it’s hot but not smoking. Add the shrimp to the skillet and cook them for about 1 to 2 minutes until they turn a lovely pink color. Season the shrimp lightly with pink salt and freshly ground black pepper while they are cooking.
2. Chill Shrimp
Once the shrimp are cooked, transfer them to a medium bowl, cover it, and place it in the refrigerator to chill.
3. Prepare Avocado Mixture
While the shrimp are cooling, take a medium bowl and combine the cubed avocado, chopped celery, mayonnaise, and freshly squeezed lime juice. Add a pinch of pink salt to bring out the flavors. Mix these ingredients gently to avoid mashing the avocado.
4. Combine Shrimp and Avocado Mixture
When the shrimp have chilled, add them to the avocado mixture. Toss everything together carefully, ensuring the shrimp and avocado are evenly coated with the dressing. Cover the bowl again and refrigerate the salad for at least 30 minutes.
Incorporate diced tomatoes, Kalamata olives, and swap the cilantro for fresh basil or mint. Feta cheese can be crumbled on top for added richness. The protein can remain as shrimp or be replaced with marinated artichoke hearts for a vegetarian twist.
Replace shrimp with chilled, cooked and shredded chicken. Swap avocado for ripe mango to create a sweet contrast. This pairs well with a honey-lime dressing.
Add a drizzle of sesame oil and a splash of soy sauce to the dressing. Include diced red bell peppers and scallions for extra crunch and vibrant color. You can stick with shrimp or use cooked, sliced chicken.
Instead of poaching or boiling the shrimp, grill them to add a smoky flavor. This can be done on an outdoor grill or with a stovetop grill pan.
Use lump crab meat in place of shrimp, and add segments of grapefruit for a citrusy twist. A touch of avocado oil can enhance the dressing.
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