Imagine a dish that combines the succulent, perfectly seared shrimp with creamy avocado and crisp mixed greens, all brought together by a zesty lime vinaigrette. This Seared Shrimp and Avocado Salad is not just a meal – it's a culinary experience that transforms your home kitchen into a gourmet restaurant in just 20 minutes! Whether you're looking for a quick weeknight dinner or an impressive dish to wow your guests, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 avocado, diced
- 4 cups mixed greens
- 1/4 cup lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel and devein the shrimp if not already done. Rinse them under cold water and pat dry with paper towels to ensure they sear properly.
- Next, prepare the avocado. Cut it in half, remove the pit, and carefully scoop the flesh out with a spoon. Dice the avocado into bite-sized pieces and set aside. To prevent browning, you can drizzle a little lime juice over the diced avocado.
- In a large bowl, combine the mixed greens. You can use a variety of greens such as spinach, arugula, and romaine for added flavor and texture.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create a simple dressing. Adjust the seasoning to taste, adding more salt or pepper as desired.
- Heat a large skillet over medium-high heat. Once hot, add a tablespoon of olive oil to the pan. Ensure the oil is hot but not smoking.
- Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on one side until they turn pink and opaque. Flip the shrimp and cook for an additional 2-3 minutes on the other side. Be careful not to overcook them, as shrimp can become tough.
- Once the shrimp are cooked, remove them from the skillet and let them cool slightly.
- To assemble the salad, add the cooked shrimp on top of the mixed greens. Gently fold in the diced avocado.
- Drizzle the lime vinaigrette over the salad and toss gently to combine, ensuring the shrimp and avocado are evenly coated.
- Serve immediately, garnishing with additional lime wedges if desired. Enjoy your fresh and vibrant Seared Shrimp and Avocado Salad!
Tips
- Pat your shrimp completely dry before searing to achieve that beautiful golden-brown exterior. Moisture is the enemy of a good sear!
- Use a high-quality, heavy-bottomed skillet to ensure even heat distribution when cooking the shrimp.
- Don't overcrowd the pan when searing shrimp – cook them in a single layer to prevent steaming and ensure a perfect crisp texture.
- For the freshest flavor, use freshly squeezed lime juice in your vinaigrette.
- Choose ripe but firm avocados. They should yield slightly to gentle pressure but not be mushy.
- If you want to add extra flavor, consider adding a sprinkle of fresh herbs like cilantro or a dash of red pepper flakes for a subtle kick.
- Serve immediately after dressing the salad to keep the greens crisp and prevent wilting.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: g
Cholesterol: 180mg
