Shrimp Avocado Citrus Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
227 g (1/2 pound) shrimp, peeled, deveined, patted dry
02 -
1 large avocado, chopped
03 -
2 small roma tomatoes, chopped, drained
04 -
50 g (1/3 cup) crumbled feta cheese
05 -
10 g (1/3 cup) fresh cilantro or flat-leaf parsley, chopped
→ Dressing and Seasoning
06 -
28 g (2 tablespoons) salted butter, melted
07 -
15 ml (1 tablespoon) fresh lemon juice
08 -
15 ml (1 tablespoon) olive oil
09 -
1.5 g (1/4 teaspoon) table salt
10 -
0.5 g (1/4 teaspoon) ground black pepper
# Instructions:
01 -
Combine shrimp with melted butter in a bowl until evenly coated. Heat a pan over medium-high heat until hot. Place shrimp in a single layer and sear for about 1 minute, until edges begin to turn pink. Flip and cook another 30 to 60 seconds, until opaque and cooked through. Transfer cooked shrimp to a plate and allow to cool slightly.
02 -
In a large mixing bowl, combine chopped avocado, drained roma tomatoes, crumbled feta, and chopped cilantro or parsley. Add lemon juice, olive oil, salt, and black pepper. Toss gently to combine.
03 -
Fold the cooled shrimp into the salad mixture. Adjust seasoning with additional salt and pepper as desired. Serve immediately.
# Notes:
01 -
For optimal texture, avoid cutting the avocado or adding tomatoes until just before serving to prevent excess moisture and browning.
02 -
Feta cheese can be substituted with parmesan or blue cheese, or omitted for dairy-free preparation.
03 -
Frozen cooked shrimp should be thawed overnight, drained, and patted dry before use.