Shrimp avocado salad
Garlicky seared shrimp tossed with avocado, tomato, cucumber and arugula in a lime dressing.
- Hands-on
- 14 min
- Total time
19 min, show breakdown
- Prep 10 min
- Cook 5 min
- Clean up 4 min
- Pans
- 1
- Ingredients
- 10
- Cost/serving
- $6.46
Per serving
- Calories
- 438
- Protein
- 34 g
- Fiber
- 6.4 g
- Net carbs
- 8.8 g
- Fat
- 29 g
High in (% Daily Value per serving): Selenium 106%, Vitamin B12 69%, Vitamin K 61%, Vitamin E 45%, Niacin (B3) 36%, Vitamin C 34%, Vitamin B6 33%, Folate 31%, Zinc 26%, Magnesium 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 1
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150 g raw shrimp, peeled and deveined
Same amount as: 5¼ oz.
1 tsp vegetable oil (canola) (4.7 g)
Same amount as: 5 mL.
1 clove garlic, smashed (3 g)
Same amount as: 1 tsp fresh minced garlic, ½ tsp jarred minced garlic, ⅛ tsp garlic powder.
- ½ medium avocado (68 g)
½ cup cherry tomatoes (75 g)
Same amount as: 120 mL.
- ¼ medium cucumber (75 g)
1 cup arugula (20 g)
Same amount as: 240 mL.
2 tbsp fresh cilantro (2 g)
Same amount as: 30 mL.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
1½ tbsp lime juice (22 g)
Same amount as: 20 mL, ¾ lime squeezed from fresh limes.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 1 serving. About 300 g of shrimp fits a 26 cm pan in one layer. Cook more in rounds.
Nutrition Facts
1 serving per recipe
Serving size 1 plate (434 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 438 | ||
| Total fat | 29 g | 38% | |
| Saturated fat | 3.9 g | 19% | |
| Cholesterol | 242 mg | 81% | |
| Sodium | 351 mg | 15% | |
| Total carbohydrate | 15 g | 6% | |
| Dietary fiber | 6.4 g | 23% | |
| Total sugars | 4.6 g | ||
| Net carbs† | 8.8 g | ||
| Protein | 34 g | 67% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 913 mg | 19% | |
| Vitamin A | 71 mcg | 8% | |
| Vitamin C | 30 mg | 34% | |
| Vitamin E | 6.8 mg | 45% | |
| Vitamin K | 73 mcg | 61% | |
| Thiamin (B1) | 0.15 mg | 12% | |
| Riboflavin (B2) | 0.18 mg | 14% | |
| Niacin (B3) | 5.7 mg | 36% | |
| Vitamin B6 | 0.57 mg | 33% | |
| Folate | 123 mcg | 31% | |
| Vitamin B12 | 1.7 mcg | 69% | |
| Magnesium | 84 mg | 20% | |
| Zinc | 2.9 mg | 26% | |
| Selenium | 58 mcg | 106% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Thaw the shrimp if frozen. Pat them very dry with paper towel. Mince the garlic.
Heat the vegetable oil in the pan on medium-high for 2 minutes. Lay the shrimp in one layer and leave them for 1–2 minutes.
Done looks like: Pink on the bottom half. Turn each shrimp, add the garlic and cook 1 minute more. Tip onto a plate to cool.
Done looks like: Pink and opaque all through, curled into a loose C (63 °C / 145 °F). Dice the avocado and cucumber. Halve the tomatoes. Chop the cilantro.
In your bowl, mix the olive oil, lime juice and a pinch of salt and pepper with a fork.
Add the shrimp, vegetables, arugula and cilantro. Toss gently so the avocado stays in pieces.
Equipment
Non-stick frying pan, 26 cm (10 in) $20–45
What to look for
- Flat, heavy base that does not wobble on the stove
- Oven-safe handle is a bonus, not required
- Works on your stove type (induction needs a magnetic base)
Skip: Sets of 10 pieces. You will use two of them.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Rubbery shrimp | Cooked too long. They tighten into an O. | Take them off as soon as they turn opaque. They keep cooking on the plate. |
| Shrimp steam instead of browning | Wet shrimp or a crowded pan. | Dry them well and keep them in one layer with space between. |
| Wilted, watery salad | Hot shrimp added to the greens. | Let the shrimp cool for 5 minutes first. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 14 min, total 19 min. | 438 kcal 34 g protein 6.4 g fiber 8.8 g net carbs 29 g fat |
| Higher carb | Add black beans. Hands-on 14 min, total 19 min. | 547 kcal 41 g protein 15 g fiber 20 g net carbs 30 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook shrimp until pink and opaque all through, 63 °C / 145 °F.