Try this Shrimp Avocado Salad recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Ingredients
- yogurt dressing:
- 3/4 cup regular or gree 2+% fat
- 2 tsp any light colour vinegar
- 1 tsp garlic powder
- 1/2 tsp salt
- ground black pepper, to taste
- shrimp avocado salad:
- 1 lb cooked frozen shrimp, thawed and drained
- 1 pint grape tomatoes, cut in halves
- 2 large bell peppers, chopped
- 3 medium avocados, chopped
- 1
Leaving frozen shrimp in standing water to thaw ruins their cellular structure, resulting in a rubbery texture and excess moisture that dilutes the dressing. Thaw frozen shrimp inside a colander set in the refrigerator for 12 hours, or submerge them in a sealed bag under continuous cold running tap water for 15 minutes to preserve their firm crunch.
Combining chilled seafood with fresh produce requires attention to surface moisture. Pat the thawed shrimp thoroughly with lint-free paper towels until completely dry before combining them with the other elements. Halved grape tomatoes release liquid upon standing; salt them separately in a sieve for 10 minutes and discard the drained juices before mixing to maintain the structural integrity of the dish. Dice the avocados uniformly to match the bite size of the shrimp, ensuring an even distribution of textures in every spoonful.
Combining seafood with mayonnaise or yogurt dressings has a long culinary tradition in coastal regions, balancing rich lipids with clean marine flavors. Plain whole-milk yogurt or 2% Greek yogurt provides a tangy base that complements the natural sweetness of shellfish without masking it. Incorporating a light-colored vinegar like apple cider or white wine variety cuts through the density of the dairy and balances the high oil content inherent in ripe avocados.
