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Shrimp Avocado Tomato Salad
Shrimp Avocado Tomato Salad
Prep Time
20 mins
Total Time
20 mins

A very satisfying and insanely good shrimp and avocado salad. This salad is also very healthy. The citrus dressing gives it a slightly sweet and tangy taste that is to die for. This salad feeds 2 people as a complete meal or 4 people as an appetizer.

Course: Salad
Cuisine: International
Servings: 4 servings
Calories: 408 kcal
Author: Precious Nkeih of preciouscore.com
  • ½ pound shrimp/prawns - about ¼ kg raw. peeled and deveined
  • 1 head romaine lettuce or green leaf lettuce - chopped
  • 2 ripe avocados - chopped
  • 1 large roma tomato
  • ¼ small onion - chopped
  • ½ large cucumber - chopped
  • 2 freshly boiled corn on the cob - corn cut out from cob
For the shrimp
  • ¼ teaspoon ground white pepper/ black pepper
  • Pinch of salt
  • 1 tablespoon extra virgin olive oil
Citrus dressing
  • 1 lime
  • ½ orange
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black/white pepper
  • 4 sprigs cilantro or parsley - chopped
  1. Cook the shrimp. Season the shrimp with salt and white pepper. Place oil in a skillet and heat on high heat for 2 minutes. Add the shrimp and let it cook for 2 minutes on each side. Remove and set aside.

  2. Place lettuce, tomatoes, avocado, corn, corn, onion and shrimp in a salad bowl.

  3. Make the dressing. Squeeze the juice out of the lime and lemon into a bowl. Add the cilantro or parsley, extra virgin olive oil, salt and pepper. Use a fork to mix everything together. Taste to ensure that the seasoning is according to taste. If you desire, add more salt and pepper.

  4. Pour the dressing over the salad. Toss to combine then serve.

Recipe Notes

1. Vegetables should be sliced salad style that's not as little as you will slice them if they are to be cooked.

2. Alternately, seaspoon your shrimp with a teaspoon of West African suya spice. It is so good!