Relish in the flavors of the sea with this Seared Shrimp Salad with Avocado recipe. This salad is refreshing, packed with high-quality proteins and healthy fats from the avocado. It's a perfect choice for a light lunch or a side dish for dinner.
This recipe includes argentine shrimp which are known for their sweet, delicate flavor and considered a gourmet ingredient. They are available in specialty seafood shops or well-stocked supermarkets. Another ingredient is mesclun greens, a mix of assorted small, young salad leaves which may not be available in some regular supermarkets but can be easily found in farmer's markets or health food stores.
Ingredients for Seared Shrimp Salad with Avocado
argentine shrimp: These shrimp are known for their sweet, delicate flavor and are considered a gourmet ingredient.
olive oil: Used for cooking the shrimp and also in the vinaigrette for its rich, fruity flavor.
garlic: Adds a savory depth to the shrimp.
kosher salt: Used for seasoning.
pepper: Adds a slight heat to the shrimp.
lemon zest: Provides a citrusy brightness to the shrimp.
mesclun greens: A mix of assorted small, young salad leaves.
quinoa: A healthy grain that adds a nice texture to the salad.
cherry tomato: Adds a burst of acidity and sweetness to the salad.
avocado: Provides creamy texture and healthy fats.
chickpeas: Adds protein and fiber to the salad.
scallions: Adds a mild onion flavor.
shallot: Used in the vinaigrette for its sweet and mild flavor.
apple cider vinegar: Gives the vinaigrette a tangy flavor.
honey: Balances out the vinaigrette with a touch of sweetness.
dijon mustard: Adds a tangy and spicy flavor to the vinaigrette.
One reader, Julie Caudle says:
This seared shrimp salad with avocado recipe is a game-changer! The combination of flavors is simply divine. The shrimp is perfectly cooked, and the avocado adds a creamy texture. The vinaigrette ties everything together beautifully. It's a refreshing and satisfying dish that I'll be making again and again.
Techniques Required for Seared Shrimp Salad with Avocado
How to defrost shrimp: Place the shrimp in a mesh strainer set in a bowl of cool water and let it sit for about 10 minutes.
How to cook shrimp: Heat a medium pan over medium heat, add the shrimp to the pan, and cook for about 1 minute on each side until pink, opaque, and firm.
How to make vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated, then slowly stream in the olive oil while whisking until completely emulsified.
How to assemble the salad: Add the mesclun greens to a large bowl, top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions, then drizzle with the vinaigrette and toss to combine.
How To Make Seared Shrimp Salad with Avocado
This bowl of hearty shrimp salad is made with seared shrimp, chickpeas, and avocados in a bed of mesclun greens. It’s a surefire way to enjoy salads!
Serves:
Ingredients
- ½lbargentine shrimp,private selection, frozen
- 2tbspolive oil
- 1garlic,minced
- ½tspkosher salt
- pepper,to taste
- 1tsplemon zest
- 4cupsmesclun greens
- ½cupquinoa,cooked
- ½cupcherry tomato,halved
- ½cupavocado,diced
- ¼cupchickpeas,roasted
- 2tbspscallions,sliced, white part only
For Vinaigrette:
- 1tbspshallot
- 2tbspapple cider vinegar
- 1tbsphoney
- 2tbspdijon mustard
- kosher salt,to taste
- pepper,to taste
- ½cupolive oil
Instructions
Shrimp:
-
Add the shrimp to a mesh strainer set in a bowl of cool water, then let it sit for about 10 minutes to defrost.
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In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
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Heat a medium pan over medium heat. Add the shrimp to the pan, then cook for about 1 minute on each side, until pink, opaque, and firm.
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Remove from the pan, and set aside to cool.
Vinaigrette:
-
In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper.
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Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
To Assemble:
-
Add the mesclun greens to a large bowl.
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Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions.
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Drizzle with the vinaigrette, then toss to combine.
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Serve, and enjoy!
Nutrition
- Calories: 721.39kcal
- Fat: 52.75g
- Saturated Fat: 7.32g
- Trans Fat: 0.01g
- Monounsaturated Fat: 36.36g
- Polyunsaturated Fat: 6.99g
- Carbohydrates: 45.27g
- Fiber: 8.02g
- Sugar: 9.45g
- Protein: 20.39g
- Cholesterol: 95.25mg
- Sodium: 727.75mg
- Calcium: 122.81mg
- Potassium: 755.44mg
- Iron: 3.69mg
- Vitamin A: 236.25µg
- Vitamin C: 16.02mg
Technique Tip for Perfectly Seared Shrimp
When searing shrimp, it's important to remember not to overcrowd the pan. Overcrowding can cause the shrimp to steam rather than sear, resulting in a less flavorful dish. Also, shrimp cooks very quickly, so keep a close eye on them to avoid overcooking. Overcooked shrimp can become tough and lose their sweet, delicate flavor. Lastly, adding lemon zest to the shrimp before searing can enhance the flavor and give it a fresh, citrusy note.
Time-Saving Tips for Preparing Seared Shrimp Salad
Prep ahead: Chop vegetables, cook grains, and marinate proteins in advance to streamline the cooking process.
One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup time.
Batch cooking: Make larger portions and freeze the extras for quick and convenient future meals.
Organized workspace: Keep your kitchen organized and tidy to save time searching for ingredients and utensils.
Efficient tools: Use kitchen gadgets like food processors and mandolines to speed up prep work.
Follow the recipe: Read through the entire recipe before starting to ensure you have all the ingredients and understand the steps.
Substitute Ingredients For Seared Shrimp Salad with Avocado Recipe
argentine shrimp - Substitute with wild-caught prawns: Wild-caught prawns are a sustainable and flavorful alternative to argentine shrimp, offering a similar texture and taste.
olive oil - Substitute with avocado oil: Avocado oil has a mild, buttery flavor and a high smoke point, making it a great alternative for searing the shrimp and adding a rich taste to the salad.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic and can add a subtle depth to the vinaigrette without overpowering the other ingredients.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity and enhancing the overall flavors of the dish.
lemon zest - Substitute with lime zest: Lime zest offers a slightly different citrus flavor that can complement the other ingredients in the salad, providing a refreshing and zesty twist.
mesclun greens - Substitute with baby spinach: Baby spinach can be used as a substitute for mesclun greens, offering a tender texture and a mild, slightly sweet flavor that pairs well with the other salad components.
quinoa - Substitute with farro: Farro is a nutritious and chewy grain that can replace quinoa, adding a nutty flavor and hearty texture to the salad.
cherry tomato - Substitute with heirloom tomato: Heirloom tomatoes can be a flavorful substitute for cherry tomatoes, providing a variety of colors, shapes, and rich, sweet-tart flavors to the salad.
avocado - Substitute with mango: Mango can add a sweet and tropical twist to the salad, offering a similar creamy texture and vibrant color as avocado.
chickpeas - Substitute with white beans: White beans can be used as a substitute for chickpeas, providing a creamy texture and mild flavor that complements the other salad ingredients.
scallions - Substitute with chives: Chives can be used as a substitute for scallions, offering a delicate onion flavor and a pop of green color to the salad.
shallot - Substitute with red onion: Red onion can be used as a substitute for shallots, providing a pungent and slightly sweet flavor to the vinaigrette.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar can replace apple cider vinegar, offering a mild and slightly fruity acidity to the vinaigrette.
honey - Substitute with maple syrup: Maple syrup can be used as a substitute for honey, adding a rich, caramelized sweetness to the vinaigrette.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard can replace dijon mustard, providing a similar tangy flavor with the added texture of mustard seeds.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a suitable substitute for olive oil in the vinaigrette.
Presentation Tips for a Stunning Shrimp and Avocado Salad
Elevate the shrimp: Arrange the seared argentine shrimp in a circular pattern on the plate, ensuring they are evenly spaced and visually appealing.
Create a vibrant quinoa bed: Place a small mound of vibrant, fluffy quinoa in the center of the plate, using a ring mold for a clean, professional presentation.
Artfully arrange the avocado: Slice the avocado into thin, elegant segments and delicately fan them out around the quinoa, adding a touch of sophistication to the dish.
Garnish with cherry tomatoes: Intersperse halved cherry tomatoes around the plate, adding pops of color and freshness to the overall presentation.
Incorporate mesclun greens: Toss a handful of mesclun greens with a light drizzle of vinaigrette and artfully place them atop the quinoa, creating a visually appealing and fresh base for the dish.
Add a touch of elegance with chickpeas: Sprinkle a few chickpeas around the plate, adding both texture and a subtle touch of elegance to the presentation.
Drizzle with vinaigrette: Using a steady hand, carefully drizzle the vinaigrette over the entire dish, ensuring an even distribution and adding a final touch of flavor and finesse.
Garnish with scallions: Sprinkle finely chopped scallions over the top of the dish, adding a burst of color and a hint of onion flavor to the overall presentation.
Essential Kitchen Tools for Making Seared Shrimp Salad
- Mesh strainer: A mesh strainer is used to drain and rinse the shrimp, ensuring they are clean and ready for cooking.
- Medium bowl: A medium bowl is used to mix the shrimp with olive oil, garlic, salt, pepper, and lemon zest for marination.
- Pan: A medium pan is used to cook the shrimp until they are pink, opaque, and firm.
- Liquid measuring cup: A liquid measuring cup is used to accurately measure and mix the ingredients for the vinaigrette.
- Whisk: A whisk is used to emulsify the vinaigrette by combining the shallot, vinegar, honey, mustard, salt, pepper, and olive oil.
- Large bowl: A large bowl is used to assemble the salad by combining the mesclun greens, cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions.
How To Store and Freeze Seared Shrimp Salad
- To store leftover seared shrimp salad, place it in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate and dress the salad just before serving to prevent the greens from wilting.
- If you want to prepare the salad in advance, cook the shrimp and quinoa, and store them separately in the refrigerator. Combine the salad ingredients and dress with the vinaigrette just before serving.
- The vinaigrette can be stored in a sealed jar or container in the refrigerator for up to 1 week. Shake well before using.
- It is not recommended to freeze this salad as the texture and quality of the greens, avocado, and cherry tomatoes will deteriorate upon thawing.
- If you have leftover cooked shrimp, you can freeze them for up to 3 months. Place the cooled shrimp in a freezer-safe bag or container, removing as much air as possible before sealing. Thaw the shrimp in the refrigerator overnight before using in salads or other recipes.
How To Reheat Leftover Shrimp Salad
- The best way to reheat leftover seared shrimp salad is to separate the components and reheat them individually. This will help maintain the texture and flavor of each ingredient.
- Remove the shrimp from the salad and reheat them gently in a pan over low heat with a small amount of olive oil or butter. Cook until just warmed through, about 1-2 minutes per side, to avoid overcooking and making them rubbery.
- If the quinoa has become clumpy or dry, sprinkle a small amount of water over it and reheat in the microwave for 30-60 seconds, stirring halfway through.
- For the mesclun greens, if they have become wilted, you can refresh them by placing them in a bowl of cold water with a few ice cubes for a couple of minutes. Drain well and pat dry before reassembling the salad.
- The avocado, cherry tomatoes, chickpeas, and scallions can be left at room temperature or chilled, depending on your preference.
- To reheat the vinaigrette, place it in a microwave-safe bowl and heat for 10-15 seconds, just until it reaches room temperature. Whisk well before drizzling over the salad.
- Reassemble the salad by placing the refreshed mesclun greens in a bowl, topping with the warmed quinoa, reheated shrimp, and the remaining ingredients. Drizzle with the warmed vinaigrette and toss gently to combine.
- If you prefer a cold salad, you can simply remove the shrimp and reheat them separately, then add them back to the chilled salad components and serve immediately.
Random Fact about Seared Shrimp Salad with Avocado
Shrimp salad with avocado is a nutritious and delicious meal that provides a good source of protein, healthy fats, and essential nutrients.
Is Making Shrimp Salad with Avocado Economical for Home Cooking?
The cost-effectiveness of this seared shrimp salad with avocado recipe largely depends on the availability and pricing of the ingredients. Argentine shrimp and avocado can be pricier, but the recipe's use of quinoa, cherry tomatoes, and chickpeas balances the cost. The versatility of the ingredients also allows for variations based on seasonal produce, making it adaptable to budget constraints. The approximate cost for a household of 4 people would be around $25-$30. Overall Verdict: 8/10. The dish offers a nutritious, flavorful meal with a good balance of protein and vegetables, making it a worthwhile investment for a healthy family dinner.
Is This Shrimp Salad Healthy or Unhealthy?
This seared shrimp salad with avocado recipe is a healthy and nutritious meal option. Here's why:
- The salad is packed with nutrient-dense ingredients like mesclun greens, quinoa, cherry tomatoes, avocado, and chickpeas, providing a variety of vitamins, minerals, and fiber.
- Shrimp is a lean protein source, low in calories and high in essential nutrients like omega-3 fatty acids, vitamin B12, and selenium.
- The vinaigrette is made with heart-healthy olive oil, apple cider vinegar, and honey, offering a balance of healthy fats and natural sweetness without relying on processed ingredients.
- The recipe incorporates a moderate amount of healthy fats from avocado and olive oil, which are essential for nutrient absorption and overall well-being.
To make this salad even healthier, consider the following suggestions:
- Increase the portion of vegetables by adding more leafy greens, such as spinach or kale, and other colorful vegetables like bell peppers, carrots, or cucumbers to boost the fiber and nutrient content.
- Opt for whole-grain quinoa or a mix of quinoa and other whole grains like brown rice or farro to increase the fiber and complex carbohydrates in the dish.
- Reduce the amount of olive oil in the vinaigrette by half and replace it with more vinegar or lemon juice to lower the overall calorie content without compromising on flavor.
- Include a variety of herbs and spices in the shrimp marinade and vinaigrette, such as basil, cilantro, or red pepper flakes, to add more antioxidants and flavor without increasing calorie intake.
- Consider adding more plant-based protein sources, such as edamame or tofu, to increase the protein content and make the salad more filling and satisfying.
Editor's Thoughts on This Delightful Shrimp and Avocado Salad
The combination of seared shrimp, creamy avocado, and a zesty vinaigrette creates a delightful harmony of flavors and textures in this salad. The use of fresh, vibrant ingredients like mesclun greens, cherry tomatoes, and quinoa adds depth and nutrition to the dish. The vinaigrette ties everything together with its tangy sweetness, elevating the overall taste. This recipe offers a balanced and satisfying meal that is both light and satisfying. It's a perfect choice for a refreshing lunch or a light dinner option.
Enhance Your Seared Shrimp Salad with Avocado Recipe with These Unique Side Dishes:
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Why trust this Seared Shrimp Salad with Avocado Recipe:
This recipe offers a delightful combination of fresh and vibrant ingredients, ensuring a flavorful and nutritious meal. The succulent argentine shrimp is expertly seasoned with olive oil, garlic, and lemon zest, providing a burst of citrusy aroma. The salad features nutrient-rich mesclun greens, protein-packed quinoa, and creamy avocado, delivering a satisfying and wholesome dining experience. The homemade vinaigrette adds a harmonious blend of tangy apple cider vinegar and sweet honey, elevating the overall taste. With a balance of textures and flavors, this recipe guarantees a delightful and trustworthy culinary adventure.
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