Lemony Shrimp, Avocado & Tomato Salad
Used mixed colors of tomatoes to give this a really beautiful touch You can prep your salad ahead it will keep for a few hours Your avocado should stay nice and green for a while if it stays coated in the lemon juice/ oil mixture
Used mixed colors of tomatoes to give this a really beautiful touch You can prep your salad ahead it will keep for a few hours Your avocado should stay nice and green for a while if it stays coated in the lemon juice/ oil mixture
- ingredients
- 1 lb. raw shrimp peeled and deveined
- 2 tbsps olive or avocado oil divided (i use avocado oil for cooking and olive oil as the drizzle/dressing)
- 1-2 fresh garlic cloves minced or
- 2 large avocados diced
- 8 oz. mixed cherry tomatoes cut in half
- 1 green chili seeded & sliced
- a good handful of fresh cilantro or flat-leaf pars chopped
- 1 large fresh lemon both juice and zest of
- sea salt and fresh ground black pepper
- Carbohydrate 4.127690567 g
- Cholesterol 689.4604024 mg
- Fat 7.847148001 g
- Fiber 0 g
- Protein 92.124610347 g
- Saturated Fat 1.4877829736 g
- Serving Size 1 1 Recipe (454g)
- Sodium 826.3487076 mg
- Sugar 4.127690567 g
- Trans Fat 2.177243376 g
- Calories 481 calories
Step-by-step
- Heat one tablespoon of oil in a large skillet over medium-high heat.
- Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.
- Season shrimp with sea salt and pepper to taste, remove from heat.
- In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
- Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together.
- Adjust seasonings to your taste and enjoy!
Why is the shrimp rubbery and the avocado turning gray? Achieving success with this combination requires careful attention to heat exposure and timing. Raw shrimp cooks rapidly, turning opaque and firm within three to four minutes over medium-high heat. Removing the skillet from the heat source the exact moment the flesh loses its translucency prevents toughness.
Controlling Temperature and Texture
Shrimp protein contracts tightly when overheated, releasing moisture and creating a rubbery bite. Cool the cooked protein slightly before combining it with the remaining components so the residual heat does not soften the diced avocado prematurely. Coat every piece of avocado immediately in the citrus and oil mixture; the acid temporarily slows down enzymatic browning by lowering the pH on the surface of the fruit. Use a heavy-bottomed skillet to distribute heat evenly and prevent the minced garlic from scorching during the rapid cooking phase.
Adjusting Fats and Acids
Substitutions alter the final balance of richness and brightness. Swapping avocado oil for extra virgin olive oil throughout the dish imparts a heavier, more assertive flavor profile that can overpower delicate seafood. Fresh lemon juice provides sharp acidity, whereas bottled juices contain chemical stabilizers that taste metallic. Mixing varieties of cherry tomatoes introduces differing sugar levels, balancing the heat from the sliced green chili without requiring added sweeteners.
