Shrimp Guacamole Salad
When we’re trying to eat a little healthier during the work-week, most of us do the exact same thing: grab a salad. It’s a really easy choice that keeps us away from unhealthy junk food, yet it gets boring after a while, doesn’t it?
So how about a little seafood and summer produce to brighten up our salad and add a little fun to it? After all, summer and seafood go hand in hand you simply can’t have one without the other.
Not only does this salad feature grilled shrimp, it’s packed with corn and other summer veggies for some extra flavor and bright colors of nature that indicate loads of vitamins and minerals. When it’s topped with the delicious guacamole dressing, this dish takes salad from a chore to eat to a treat. Check it out and give it a try!
Shrimp Guacamole Salad
Serves 4 to 6
Prep time: 10 minutes
Assembly time: 10 minutes
Total time: 20 minutes
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound jumbo shrimp, raw, peeled and deveined
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- ¾ teaspoon chili powder, divided
- 3 limes, juiced, divided
- 1 cup sweet corn
- ½ avocado
- 1 cup cilantro, leaves and stems, chopped
- 2 cloves garlic
- 1 head romaine lettuce, chopped
- 2 medium tomatoes, chopped
- ½ cup red onion, small dice
DIRECTIONS
- In a large sauté pan, heat oil over medium-high heat.
- In a medium bowl, while the pan is heating, place the shrimp, ½ teaspoon of the salt, the pepper, ½ teaspoon of the chili powder, and juice from one of the limes (about 2 tablespoons). Toss gently.
- Add the shrimp to the pan in batches and sauté for 1 to 2 minutes on each side, until cooked all the way through and pink. Set aside.
- Add the corn to the sauté pan. Sprinkle with the remaining ¼ teaspoon of chili powder, and cook until charred. Set aside.
- In the bowl of a food processor, add the avocado, cilantro, garlic and juice from the remaining two limes (about 4 tablespoons). Process until smooth.
- In a large bowl, combine the romaine, tomatoes, onion, corn, and shrimp. Toss gently with the dressing and serve immediately.
