Shrimp and Avocado Salad Recipe
Try this Shrimp and Avocado Salad Recipe recipe, or contribute your own.
Try this Shrimp and Avocado Salad Recipe recipe, or contribute your own.
- Carbohydrate 278.123866666667 g
- Cholesterol 0 mg
- Fat 169.6896 g
- Fiber 29.8693335346381 g
- Protein 33.1250666666667 g
- Saturated Fat 22.36928 g
- Serving Size 1 1 or 2 (725g)
- Sodium 80.5333333333333 mg
- Sugar 248.254533132029 g
- Trans Fat 14.37968 g
- Calories 2744 calories
Step-by-step
- First, I start by dicing all of my vegetable ingredients.
- There is a trick to dicing the Avocado. Slice it in half and remove the seed. Use a knife and diced it while it's still in the peel. Then use a spoon to scoop it out. (see ingredients photo)
- Use small shrimp that has already been cooked and peeled. (they sell shrimp this way too)
- Combine all the ingredients in a bowl and stir.
- Note: I like to make my own cocktail sauce by using ketchup, horseradish sauce and a squeeze of lemon. Use the horseradish sauce to taste. Some like it spicier than others.
- Serve cold with Corn or Pita Chips and enjoy!
Cold shellfish and fresh vegetables coated in acidic dressing present a distinct combination of temperatures, sharp citrus brightness, and rich fruit fats. Raw culinary preparations utilizing citrus juice to denature proteins share ancient roots across coastal trade routes. Acid forces the proteins in shrimp to firm up without external thermal energy. Combining cooked shrimp with lipids from avocado creates a specific textural contrast that demands careful handling.
The Science of Second-Day Transformations
Storage conditions alter this dish significantly over twenty-four hours. Seafood proteins tighten further when submerged in acidic environments like lemon juice or cocktail sauce for extended periods. Consume the mixture within twelve hours to maintain the structural integrity of the avocado flesh. Oxidation turns diced green fruit brown rapidly when exposed to ambient air. Submerging fruit pieces beneath the liquid ingredients slows this chemical reaction inside airtight glass containers stored below 40 degrees Fahrenheit.
Ingredient Adjustments and Modifications
Altering the primary components changes the moisture balance of the bowl. Swapping cocktail sauce for fresh citrus and olive oil reduces overall viscosity. Adjusting the quantity of diced jalapeño alters the capsaicin concentration evenly throughout the portion. Removing seeds completely eliminates localized heat spikes. Using pre-cooked shrimp requires thorough draining in a colander before mixing. Excess water ruins the adherence of thicker condiments like ketchup-based bases.
