Salad with shrimp and avocado. Salad with avocado and shrimp - the best recipes for original and classic dishes. Ingredients for one serving

Avocados can be found on supermarket shelves all year round. This is almost the healthiest fruit, often used in the south in the preparation of various dishes. But it tastes best in a salad with shrimp. It's so easy to make at home!

General cooking principles

Shrimp cook very quickly. The smaller they are, the less time is required when cooking or frying. If you overcook them, the seafood will become rubbery and lose its taste. Boil or fry for no longer than five minutes.

Avocados cannot be cooked. It, like other vegetables and fruits, is simply peeled and seeded and chopped. If the store only has unripe fruits, they just need to sit for a day or two at room temperature to ripen.

Light salad with shrimp and avocado

Cooking time

calorie content per 100 grams

A very simple summer salad. It looks bright and contains many vitamins.

How to cook:

Tip: before serving, you can sprinkle the salad with grated cheese or pine nuts.

Avocado salad with shrimp and champignons

Mushrooms and shrimp are delicate foods, and the flesh of an avocado perfectly accentuates this trait.

What is the calorie content - 173 calories.

How to cook:

Cut the peeled mushrooms into thin slices and place in a frying pan. Add oil and fry. All moisture should evaporate.
Peel the avocado, remove the pit, and cut the pulp into cubes. The peel should remain intact, so it’s best to just scoop out the pulp with a spoon. This is needed for the presentation.
You can take shrimp that have already been cooked, or you can cook them yourself and then peel them.
Finely chop the green onions.
Mix ingredients with spices and mayonnaise. Then transfer the resulting salad into the avocado peel and serve it that way, but you can also just serve it on a plate.

Tip: if you serve the salad for the New Year, you can garnish it with red caviar and lightly sprinkle lemon juice on top.

Royal snack

Another easy recipe using king prawns. The aroma of the Mediterranean instantly takes over the kitchen!

How much time - 25 minutes.

What is the calorie content - 127 calories.

How to cook:

Wash the lettuce leaves and lemon.
Boil the shrimp.
Pour oil into a frying pan and heat it. Add finely chopped garlic here.
When the garlic is slightly fried, add shrimp and fry. This will take no more than two minutes, then they need to be pulled out.
Squeeze the lemon juice into a bowl and pour the oil and garlic from the frying pan into it.
Coarsely chop the iceberg and place on plates.
Cut the avocado without peel and pit into cubes. Transfer to iceberg.
Place the fried shrimp on top, season them and pour the dressing over them.

Tip: Herbs such as rosemary or thyme are ideal for this dish. Rosemary can be added directly to the water while the shrimp are boiling, and thyme can be added to the oil when frying.

Avocado, shrimp and potato salad

A hearty variation on salad using a heavy dressing and potatoes. An excellent choice for dinner.

How much time - 30 minutes.

What is the calorie content - 149 calories.

How to cook:

Peel fresh shrimp from their shells and place in a frying pan. Fry them for about five minutes until they completely change color to pink.
In a small bowl, mix mayonnaise, sour cream, tomato paste, lemon juice and spices.
Wash the iceberg and cut it into large squares.
Wash the potatoes and boil them in their jackets. When it cools, remove the skin and cut into large cubes.
Peel and pit the avocado and cut the flesh into small slices.
Mix all ingredients in a salad bowl and top with sauce. Serve immediately.

Tip: You can also use boiled shrimp, but you still need to keep them in a hot frying pan for at least a minute.

Warm salad

A recipe that can be prepared just before serving. Warm shrimp should be eaten immediately so that they do not affect the other ingredients with their temperature.

How long is it - 20 minutes?

What is the calorie content - 152 calories.

How to cook:

Place pine nuts in a dry frying pan and fry them until fragrant.
Cut the pitted and peeled avocado into slices.
Grind the cucumber in the same way. It does not need to be peeled.
Transfer the mixture of leaves to a salad bowl.
Add avocado and cucumber to the leaves, as well as finely chopped onion.
Remove the zest from the orange and peel off the white membranes. Cut the pulp into large pieces. If possible, squeeze the juice out of the zest into a bowl.
Pour olive oil into a frying pan and heat it.
Peel the garlic, press it down with a knife and put it in the oil.
Add shrimp to the pan and fry them for four minutes on all sides.
You need to mix mustard and spices into the orange juice.
Place orange slices in a salad bowl with the rest of the ingredients and place shrimp on top. Pour sauce over everything.
Grate Parmesan and sprinkle it on top. Serve while shrimp are warm.

Tip: To make the citrus flavor more pronounced, you can add a little chopped rosemary to the dressing.

Salad with avocado, shrimp and melon

The original sweet and sour version of the salad. It turns out very juicy, interesting and spicy due to the freshness of the mint.

How much time - 15 minutes.

What is the calorie content - 123 calories.

How to cook:

Squeeze the juice from an orange and half a lemon into a small bowl. Add olive oil and spices here. Mix.
Wash and finely chop the basil and mint leaves and stir into the dressing.
Fry the nuts in a dry frying pan and then chop them with a knife.
Remove shells and intestines from shrimp.
Cut the pitted and peeled avocado into slices, pour a little lemon juice over it.
Cut the melon without peel and seeds into the same slices as the avocado. Mix both of these products and sprinkle them with nuts. Add dressing, stir and transfer to salad bowl.
Place shrimp on top and pour a little sauce over them too.

Tip: if you prepare this salad in the fall, you can replace the melon with baked cubes of sweet pumpkin.

It is not necessary to prepare sauce for all salads. You can simply use olive oil. And to make it special, you can put a sprig of rosemary or thyme in the bottle itself. After just a few days, the oil will absorb the aroma of these herbs, which will be felt in any dish.

When serving, you can supplement the salads with croutons, that is, crackers. They just need to be fried in oil with the addition of various seasonings. They should be served sprinkled on top of the salad or separately to prevent them from getting soggy.

Avocado and shrimp salad is an easy way to please your loved ones with not only a light and original dish, but also a very healthy one! The recipes are also suitable for cooking in winter.

Tired of fatty foods? Then it's time to switch to something easier. When the body requires vegetables and seafood, you should pay attention to avocado salads with shrimp. Despite their low calorie content, they turn out to be so tasty that even men gobble them up on both cheeks. If you want to unload the menu, then feel free to replace dinner with this dish.

In general, you can come up with a variety of combinations: tomatoes, cucumbers, herbs...even oranges will fit well. The main thing is to follow a few simple rules:

Do not season this salad with mayonnaise. For my taste, it completely kills the dish. Olive oil and wine vinegar work well. You can add a little lemon juice. If you really want a creamy dressing, make it with avocado. Below I will tell you how this is done.
Do not overcook the shrimp; this can cause them to become rubbery. Our stores usually sell boiled-frozen ones. They have a characteristic pink color. So, they don’t need any additional preparation at all, just defrost and rinse under warm water. You can fry in garlic oil for a minute or two, but no longer.
The avocado must be ripe. And this is very important. Ripe avocado has soft flesh with a delicate creamy taste. Green avocado resembles potatoes in density, and tastes like some kind of tasteless grass. You can easily remove the pulp of a ripe avocado from the skin with a teaspoon; this trick will not work with a green one.

And now I would like to offer you three of my favorite shrimp and avocado salad recipes. I've made each one at least a couple of times and it's really delicious. We will start with a classic combination, and at the end there will be a slightly unusual recipe. In it we will turn avocado into a delicious sauce and pour it over the salad. Go?

Recipe 1: Avocado salad with shrimp and cherry tomatoes

This salad is my favorite. I cook it often, especially in the summer, when tomatoes and cucumbers are really tasty. It is very fresh and light. It comes together in 10 minutes if you defrost the shrimp first.

Ingredients for 4 servings we will need:

1 ripe avocado
1 medium tomato
1 small jalapeno pepper
1 tablespoon fresh cilantro
1 small red onion
juice of 2 small limes
1 teaspoon olive oil
salt and ground black pepper to taste

First we need to defrost the shrimp. It's best to take them out of the refrigerator in advance, but I always forget about this. Therefore, I simply defrost them in accelerated mode under cool water.

To make the dressing, mix the juice of two small limes with olive oil, chopped red onion, salt (I use about a quarter teaspoon) and ground black pepper (a couple of generous pinches). Stir and let stand for five minutes.

Meanwhile, cut the tomatoes and avocados into small cubes, as in the photo. You need to remove the seeds from the pepper and cut it into very small pieces. Wash and chop the cilantro.

Mix all ingredients together and serve. This salad smells like summer to me, so I especially like to make it closer to winter. Your mood immediately rises and you remember warm days. Maybe it's all about the bright notes of lime, or maybe it's about the tomatoes... try it yourself!

Recipe 2: Avocado boats with shrimp

This salad never fails to please me with its presentation. It turns out very elegantly, you can even serve it on a festive table for a change. There are no extra ingredients, for 4 servings we will need:

350 grams of peeled, boiled, frozen shrimp
3 ripe avocados
lettuce leaves
¼ cup olive oil
¼ cup wine vinegar
1 tablespoon green onion
salt to taste

In a medium bowl, combine oil, vinegar, chopped green onions and salt. Add the thawed shrimp and toss to coat completely with the dressing. Place washed and dried lettuce leaves on plates. Cut the avocado in half and remove the pits. Carefully remove two of them from the peel using a spoon and place on the salad. They will be our boats.

Remove the remaining avocado from the peel and cut into small pieces. Add it to the shrimp and stir. Scoop the mixture into boats and sprinkle some chopped cilantro on top, if desired. That's all, the avocado salad with shrimp is ready! Serve it immediately with lemon slices.

Recipe 3: Shrimp Salad with Avocado Sauce

This recipe is the most interesting and unusual. I would like to immediately clarify about mangoes: if you cannot find a ripe one, it is better not to take it at all. Without it, the salad will still be tasty, but if you add unripe fruit, you will ruin the whole dish. For 4 servings we will need the following ingredients:

500 grams of peeled, boiled, frozen shrimp
6 cloves garlic
4 tablespoons parsley
300 grams of romaine lettuce
1 shallot
250 grams Cherry tomatoes
1 large mango
2 medium cucumbers
1 ripe avocado
juice of one lime
3 tablespoons olive oil
salt and ground black pepper

First of all, let's prepare the avocado sauce for our shrimp salad. Place a small handful of washed parsley, avocado pulp, 4 cloves of garlic, the juice of one lime and a quarter teaspoon of salt in a blender bowl. Grind until smooth. If the sauce seems too thick, add a little more oil. Bring until smooth and set aside.

Cut the tomatoes, mango, and cucumber into small pieces. Wash the salad, tear it with your hands and leave to dry in a colander. Cut the onion into thin half rings.

Heat some oil in a frying pan and add 2 cloves of chopped garlic to it. Heat through for a minute and then add the thawed shrimp and a little salt. Fry them for literally a minute on each side and turn off the heat. Add a couple of tablespoons of chopped fresh parsley and let the shrimp sit for another couple of minutes.

I do not mix this salad in a common dish, but place it directly on plates. We lay out a bed of romaine as the first layer, then scatter tomatoes, cucumbers, mangoes and onion rings on top. Place shrimp on top and pour sauce over it all. I transferred it to a pastry syringe to make it easier to make neat stripes. Serve immediately.

How do you prepare a salad with shrimp and avocado? Share your favorite recipes in the comments.

The combination of products that has become traditional is a win-win thanks to the refueling!

Avocado salad with shrimp and cherry tomatoes in garlic-lemon dressing is a compromise salad in my family. My husband doesn’t like avocado, my daughter doesn’t understand how it’s shrimp with tomatoes and without avocado. And as usual, I try to please everyone. Well, or follow your daughter’s lead. 😳 Moreover, I myself have a good attitude towards avocados.

Of course, in any salad it is better to put fresh shrimp, fried, for example, but if the stars aligned so that you bought ready-made cocktail shrimp in a jar, as an option. In my case, the stars are a “monstrous” promotion in the store and it was absolutely impossible to resist! Believe me, there is a way to make shrimp so that the salad will be eaten with great pleasure.

For the impatient, now the nuances of preparation

Avocado salad with shrimp and cherry tomatoes, shades of nuances:

So, if you have already prepared shrimp, then virtually the only way you have to influence their taste is through a marinade or dressing.

The first and most important thing in the dressing is that it should be tasty just for you, that is, you can and should play with the ingredients in such a way that when you try the dressing, you say, yes, it’s delicious!
The second important point is to give the shrimp time to soak in your magical dressing. If you are preparing something other than just a salad, then marinate the shrimp first and put them in the refrigerator. Let them stand, because it is better to cut the tomatoes closer to serving so that they are fresher and less likely to leak.
And yes, it’s better to use cherry tomatoes in this salad, it’s definitely tastier, especially when ground tomatoes are not in season.
Avocado has only one secret: it must be ripe. Before the holidays, and in general in our stores, it is often difficult to buy it not “wooden”. Therefore, there is only one trick here - buy it in advance and let it lie at home, preferably not in the refrigerator. This will make the ripening process faster. I usually buy 10-14 days before the day of preparation, unless of course it is a planned event 😆.

As a result, despite the fact that the composition of the salad cannot claim great originality, the salad with avocado shrimp and cherry tomatoes is invariably a success. So I advise you to try it!

Preparation Time:20 minutes

Cooking time:15 minutes

Total time: 35 minutes

Dish: Salads with fish

Cuisine: Russian

Servings: 6 servings

Calorie content: 204 kcal | Carbohydrates: 5 g | Proteins: 17 g | Fat: 13 g

Ingredients

2 cans shrimp cocktail 2 cans of 180g each
2 pieces avocado
300 grams cherry tomatoes
40 grams arugula
1/2 bunch of parsley
2 cloves garlic
5 tbsp. extra virgin olive oil
2 tbsp. lemon juice
2 tsp honey liquid, can be replaced with sugar
salt
ground pepper

2017-11-18

Hello my dear readers! No matter what intrigues humanity builds, the New Year will come! And we habitually pin a lot of hopes on it and are already “running through” possible options for the New Year’s menu in our heads. How do you like the shrimp and avocado salad?

More recently, the “kings” of the New Year’s feast were Olivier and Herring under a fur coat. Now salads that are easier on digestion and heavier on the wallet have become fashionable. Everyone knows Caesar, Caprese, Nicoise. Among the popular ones is avocado salad with shrimp.

This strange fruit is very rarely found in supermarkets in our town. A large shopping center is opening for the New Year. I really hope to buy ripe exotic specimens of the ripeness I need there.

The contrasting combination of tastes, textures and aromas attracts more and more fans to it. I rummaged through the “bottoms” of my friends and made a small selection. I would be very glad if she helps you in drawing up the New Year's menu.

All the recipes presented are extremely easy to implement. Involve at least your husband in the cooking, and at maximum, your children and grandchildren. Cutting an avocado is a very fun and creative process, which I will talk about at the end of the article. Forward!

Salad with shrimp and avocado - recipe with variations

Salad with shrimp, avocado, arugula and mango

Avocado and shrimp are a great combination. The salad, complemented with arugula and mango, accompanied by a delicate dressing, has a very refined taste. And damn beautiful - a tiny still life looks at us from the photo.

Ingredients

We take medium-sized, ripe fruits.

300 g raw shrimp without shell.
Half a mango.
One avocado fruit.
Gorska arugula.
Five tablespoons of olive oil.
A couple of tablespoons of lime or lemon juice.
A tablespoon of real honey.
Ground black pepper.
Ground red seeds of the Shinus plant (optional, but very aesthetically pleasing).

How to cook

Shrimp salad with avocado and grapefruit - recipe with photo

Take note of the recipe for a delicious shrimp salad with avocado and refreshing grapefruit. Making it is a couple of trifles, the look is spectacular, and what a aroma! The longest cooking operation is to carefully remove the hard and bitter membranes from the grapefruit slices.

Ingredients

We use medium-sized ripe fruits.

250-350 g boiled frozen shrimp.
Avocado fruit.
Grapefruit fruit with red pulp.
A clove of garlic.
30-40 ml olive oil.
30 g butter.
120 ml natural thick yoghurt.
1 tablespoon lemon juice.
Some hot red pepper (optional).
Salt.

How to cook

My comments

Delicious salad with shrimp, avocado and red caviar

A real ceremonial New Year's salad. Red caviar, beloved by our people, is not the most everyday delicacy. Unusual, pleasant, textured. It's worth making!

Ingredients for one serving

50 g boiled frozen shrimp.
20 g red caviar.
Half a small avocado.
Leaves of your favorite lettuce for decoration.
A quarter tablespoon of extra virgin olive oil.
½ teaspoon lemon juice.
Ground black pepper.
Salt.

How to cook

Salad with shrimp, avocado and cucumber

The combination of products is amazing. It is a neutral canvas on which you can string a wide range of additional components that highlight and complement the taste of the base.

Ingredients

One avocado.
One medium cucumber.
Two red radishes (optional).
30-40 ml olive oil.
Half a tablespoon of lemon juice.
Leaves of fresh thyme, parsley, savory - whatever you have.
Ground black pepper.
Salt.

How to cook

Instead of radishes, take a couple of orange or grapefruit slices freed from membranes - you will get a completely different taste! For a more zesty, savory flavor, stir together olive oil and a teaspoon of Dijon mustard. Experiment!

Salad with avocado, shrimp and tomatoes

A perfect classic! For food, it is better to choose fleshy tomatoes if there are plenty to choose from. The seeds should be removed from the tomatoes and only the pulp should be used. If you can’t find suitable tomatoes, it’s better to use baby cherry tomatoes. They are usually delicious even in winter.

Ingredients

250-350 g of boiled frozen shrimp.
One ripe avocado.
One large meaty tomato.
One sweet purple onion.
Leaves of cilantro, parsley.
Ground black pepper.
A clove of garlic.
3 tablespoons extra virgin olive oil.
One tablespoon of lemon juice.
Salt.

How to cook

Salad with shrimp, avocado and cherry tomatoes

Cherry tomatoes from the supermarket are a pretty good substitute for summer tomatoes. Cherries most often have a pleasant sweet and sour taste and a good “non-rubbery” consistency. They should be combined with a huge number of delicious foods.

Ingredients for the basic version

350 g boiled frozen shrimp.
One ripe avocado.
7-9 Cherry tomatoes.
A handful of your favorite lettuce.
Three tablespoons of extra virgin olive oil.
2 tablespoons lemon juice.
A clove of garlic.
Ground black pepper.
Salt.

How to cook

Additions to the main cast

Use your imagination and create your own recipes. Real culinary masterpieces are often born in our kitchens!

Recipe for a delicious salad with shrimp, avocado and melon

A very unusual salad. It, like a good perfume, has initial notes, heart notes and a trail. First, we clearly feel the dominant taste of shrimp, then the delicate buttery taste of avocado with herbs and the aromatic sweetness of melon are connected. The aftertaste is so harmonious that it is difficult to single out anything specific.

Cook and try it yourself. This appetizer will become a real sensation on the New Year's table.

250 g of boiled frozen shrimp.
One ripe avocado.
Three slices of melon with a delicate pleasant aroma and sweet taste.
A small bunch of green onions (chives).
2 tablespoons extra virgin olive oil.
Tabasco sauce.

How to cook

Boil shrimp for 60 seconds in slightly boiling water with salt.
Remove the skin from the melon wedges and chop the pulp into cubes.
Cut the avocado pulp into cubes.
Chop green onions.
Mix all ingredients carefully, pour in olive oil and Tabasco sauce.
Attention!
Don't overdo it with the sauce, achieve harmony. The sauce should not dominate. Its goal is to make the dish expressive, and not to “overwhelm” its taste.

I will be glad if you, dear readers, cook according to the recipes I present. I highly recommend including it on the New Year’s table menu - it’s my favorite. My grandchildren cannot imagine a holiday table without something simple. And my husband enjoys eating the Soviet version of Olivier once a year.

I will gratefully accept your comments. Please share your favorite New Year's salads. If the article was useful to you, please send it to social networks. Good luck!

Always yours Irina.

Favorite dance, favorite city...

Loreena McKennitt Tango to Evora

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It would seem like a light seafood, an unusual fatty fruit, greens and crispy vegetables. Isn't it too explosive a mixture of textures and flavors? No, not at all! See for yourself: these dishes are very appetizing and easy to prepare. The best recipes from the family collection and beautiful presentation await your attention - with step-by-step photos and clear explanations of the nuances.

Don't know how to properly boil raw shrimp?

We will tell you about this too - see point No. 5 in the table of contents below. How to clean seafood is shown in a close-up video.

Is this your first time holding an avocado?

At the end of the article - point number 6 - we will show you how to peel and cut the fruit. A short video will introduce you to the rules for choosing a ripe avocado.

The most flavorful shrimp and avocado recipe is obtained by frying seafood. We buy frozen shrimp that have already been blanched in boiling water.

We'll tell you about proper roasting in the 2nd and 3rd recipe. It adds calories to the dish, but not critically. You can reduce the amount of oil, stir continuously, or quickly fry in a wok pan.

We will describe in detail the 5 most delicious salads for which you stopped by.

And don't forget look at the comments!

Our readers shared a lot of delicious recipes! We have already tried it with olives and tomatoes with honey sauce and a killer ensemble with broccoli, also without mayonnaise. Both are a thing!

Quick navigation through the article:

Salad duet “Elegant”

The classic recipe does not distract from the main participants and is served in the peel of an exotic fruit. An effective solution, including for a romantic dinner. It’s not for nothing that both products are reputed to be powerful aphrodisiacs.

For 2-3 servings we need:

Ripe avocado fruits - 2 pcs. large size
Boiled shrimp (small, without tails) - 300-350 g
Mayonnaise or Tartar sauce - 2 tbsp. l.
Lemon juice - 2 tbsp. l.
Green onions - 2-3 pcs.
To taste - salt, black pepper

How we cook.

Cut the avocado lengthwise into two halves and remove the pit. Using a tablespoon, carefully remove the pulp, moving in a circle close to the skin. Use a spoon carefully so as not to damage the skin. Our task is to obtain whole boats from the skin of the fruit.

We cut the avocado into thick pieces, close in size to boiled shrimp.

Combine chopped fruit, seafood and sauce, mix. Place the prepared mixture into improvised bowls and sprinkle with finely chopped green onions.

An idea for spicy food lovers!

You can add 0.5-1 tsp to mayonnaise. any hot sauce (tkemali, Tabasco, mustard, horseradish) or garlic paste (press 1-2 cloves through a press).

This ensemble will also come to the table in winter, for example, during a series of New Year’s celebrations, when we get tired of traditional dishes.

Ingredients for 5-6 servings:

Shrimp (small, without tails) - 400-450 g
Garlic (finely chopped) - 1-2 cloves
Universal soy sauce - 1-2 tbsp. l.
Butter - 2 tbsp. l.
Avocado - 2 pcs.
Cherry tomatoes - 5-7 pcs.
Corn (frozen or canned) - 150-200 g
Bell pepper - 1 pc. small size
Lettuce leaves - ½ large bunch
Parsley (finely chopped) - 2 tbsp. l.
Salt - ¼ teaspoon
Balsamic vinegar - 2-3 tsp.
Olive (or sunflower) oil - 2-3 tbsp. l.

For the recipe, we fry the shrimp in a universally delicious way.

Frozen shrimp are usually already cooked in boiling water. We need to brown them and infuse them with flavors. Defrost on the bottom shelf of the refrigerator in the evening. Or immerse in warm salted water shortly before cooking.

We use a mixture of butter and vegetable oils (1:1). In a deep frying pan, melt the butter along with an equal amount of vegetable oil. Lay out the seafood, add a little salt and pepper.

Fry, stirring, 1-3 minutes, until the shrimp turn pink. Halfway through the fire, add soy sauce and add parsley at the end. Let the shrimp cool - the juicy protein ingredient is ready!

Peel the avocado and cut it into pieces up to 2 cm - per bite. Similarly, we tear or cut lettuce leaves into medium-wide strips.

Cut cherry tomatoes in half. Sweet pepper - medium pieces.

Combine vegetables and corn in a large bowl, add cooked shrimp, drizzle with olive oil and balsamic vinegar and mix gently with two spoons.

There are many options for surrounding cherry tomatoes!

With sweet blue or regular white onions (don't forget to scald the slices if the onions are bitter);
With sliced celery stalks or thin strips of wild garlic;
With fresh cucumbers (peel and cut into narrow quarters);
With olives or capers (an appropriate reason to try healthy exotics);
With green peas (fresh frozen is especially good).

Cherry tomatoes can always be replaced with regular tomatoes. Cut off the place where the stalk is attached, and if the skin is hard, pour boiling water over it and peel it.

Salad with avocado and shrimp and cucumber “Spring”

Another fast and beautiful option. You can eat a couple of servings without noticing. Deceptively light due to the piquant crunch of the cucumber! Like all avocado salads, this recipe is loaded with calories (more than 300 kcal per serving).

For 4 servings we need:

Avocado (small, ripe) - 2 pcs.
Shrimp (not large, without tails) - 200-250 g
Butter - 1 tbsp. l.
Chopped garlic - 2 tsp.
Fresh cucumber - 1-2 pcs.
Parsley (or cilantro) - 3-4 tbsp. l.
Kale (or garden salad) - ½ bunch
Peanuts - 1 handful

For the sauce:

Soy sauce - 2-3 tbsp. spoons
Vegetable oil - 3 tbsp. spoons
Lemon juice - 3 tbsp. spoons (or to taste)
Sugar - 1 pinch
Starch (thicken if desired)
Chopped garlic - 1 tsp.
Salt, pepper - to taste

Preparation.

Peel the avocado and cucumber and cut into medium pieces of approximately the same thickness.
In a deep frying pan, heat a mixture of butter and vegetable oils, add shrimp, salt, pepper and fry, stirring regularly - up to 3 minutes.

Combine the ingredients with chopped lettuce and chopped herbs. All that remains is to prepare the sauce: beat all the ingredients, if necessary, add starch in portions to make the sauce thick.

Pour over the slices and stir slowly. Another very tasty salad with avocado and shrimp is ready. The appetizing photo inspires you to repeat the recipe more than once!

Sometimes we make two more shrimp and avocado salads. You can repeat these very tasty recipes with photos.

Shrimp with avocado and orange

Many people add a little sugar to their shrimp sauces. We love preparing a delicious version with avocado and orange. You can also take not very sweet tangerines. The main secret of success is the juicy variety, in which the internal membranes are very thin and can hardly be felt.

We need:

Medium size orange - 1-2 fruits
Medium sized avocado - 1 pc. (about 200 g)
Shrimp, peeled, thawed - 400-500 g
Curly garden salad - 10 sheets
Arugula - 1 bunch of leaves for decoration
Onion - ½ medium onion

For the sauce:

Orange juice - 4 tbsp. spoons
Lemon juice - 3 tbsp. spoons
Extra virgin olive oil - 1 tbsp. spoon
Very finely chopped onion - 1 tbsp. spoon (if you like!)
Salt, black pepper - to taste

Maximum affordable preparation and luxurious presentation, just like in a restaurant.

Fry the shrimp according to the recipe described above. Peel the oranges and cut them crosswise into whole slices.

If you didn’t guess the type of citrus fruit, don’t be too lazy to clean the slices from too dense internal partitions. It’s better to put whole slices here. Or cut each one in half crosswise.

Peel the avocado and thinly slice it into crescent-shaped slices. Cut the onion into thin half rings and pour boiling water over it - let it cool and drain in a colander. If we use shallots, no boiling water is needed.

Place lettuce leaves on a plate, top with 3-4 arugula leaves, then oranges and onion strips. The top layer is made of avocado and shrimp in a picturesque “mess”. The photo clearly shows the elegant presentation.

Before serving, pour the sauce over the portions in a thin stream.

Worth a try and one more delicious idea. Orange slices can be replaced with peeled grapefruit slices.

Secrets of the sauce and soaking:

Beat all ingredients thoroughly with a whisk, not only at the time of combining, but also before pouring over the dish. If you want maximum citrus flavor, dip the shrimp and avocado in the sauce before placing them on plates. Spread the rest of the sauce on top as usual.

Layered “Royal” with beans and suluguni

You won't need much Suluguni. But if you don't like it, we will offer you a replacement.

We need (in parentheses - a method for cutting ingredients!):

For marinating shrimp:

Boiled shrimp - 400-500 g
Lemon juice - 1 tbsp. spoon
Salt – 1 pinch

For the mix itself:

Lettuce leaves - 2 large pieces (cut into finger-width strips)
Any canned dark beans - 400 g
Canned corn - 300 g
Blue onion - 2 tbsp. spoons (finely chopped)
Parsley - 2 tbsp. spoons (finely chopped)
Cucumber - 1 pc. large (not a large cube)
Tomatoes - 1-2 pcs. medium size (small cube)
Ripe avocado - 1 pc. = 200-250 g (not a large cube)
Suluguni cheese - 100 g (short pieces of fiber)

The cheese can be soaked in advance if the salty taste bothers you, or you can replace it with coarsely grated Dutch cheese.

For the sauce:

Mayonnaise - 3 tbsp. spoons
Sour cream - 5 tbsp. spoons
Garlic - 1-2 cloves
Any greens - to taste

We have indicated how to cut the components in the product list.

How do we marinate shrimp? As easy as pie! Soak them in salted lemon juice for 30 minutes. You can add a little aromatic and healthy oil (for example, peanut).

The sauce is obvious: mix all ingredients in a blender.

Place the delicacy in layers - in a transparent container:

1st layer: lettuce leaf strips
2nd layer: beans + corn + blue onion + parsley
3rd layer: cucumber
4th layer: tomatoes + avocado
5th thin layer of chopped suluguni fibers
6th layer: pickled shrimp

Serve accompanied by dressing in a separate container. Or pour the sauce into glasses for everyone. This way, participants in the meal can season their portion according to personal preferences.

Freedom for sauces!

You can make any other sauce, or several at once. And even avocado mayonnaise, mixing the fruit in a blender with garlic, a spoonful of oil, lemon juice and herbs.

How to properly boil raw shrimp

You can use both boiled and fried shrimp in our recipes.

The most dietary way is to boil shrimp. We tell you how to do this.

We rinse the product in running water, draining it in a colander;
Heat water in a large saucepan. For 1 part shrimp, 2.5-3 parts water, add salt, add a little lemon juice to taste;
Place shrimp in boiling water. Depending on the size and type of shrimp, they require different cooking times. Read the labels carefully! Most of the shrimp on supermarket shelves have already been boiled. They cook for no more than 2 minutes (!) until they are ready. Raw - up to 5 minutes. Large (separate species) - 8-10 minutes.
Ready shrimp float to the surface.

Cooking shrimp for a long time is harmful to the texture of the meat: it becomes tough, almost rubbery.

How to properly clean shrimp - video

How to select and peel an avocado - video

If the avocado is ripe, there will be no problems with peeling the skin. There are several ways to peel an avocado. Of course, you can always use a peeler or a sharp knife to peel the overseas fruit like an ordinary apple.

Or learn two special methods on how to peel an avocado correctly - for different purposes.

For slicing into a salad, when we don’t care what happens to the skin:

Cut the fruit in half lengthwise and gently pull. There will be a bone in one of the parts. Let's hit it with a knife and, with fidgeting movements, free it from the embrace of the fatty pulp. Cut the two halves lengthwise again and carefully lift the skin from the upper pole of the fruit. It will peel off freely, leaving us at our disposal with easy-to-cut avocado quarters.

For quick cutting into large pieces, or when we go to serve a portion in a fruit peel boat:

We repeat the steps of cutting along and removing the bone. Carefully cut the desired cubes without damaging the skin, moving the knife lengthwise and crosswise. We push a tablespoon along the edge of the skin inside and move it around the perimeter of the halves, separating the pulp into a plate.

How to choose a ripe avocado: two videos for successful shopping. The first contains details about the varieties.

A few more awesome salads you will find in the comments below.