Step-by-step instructions
Begin by placing the peeled and deveined shrimp in a medium bowl. Sprinkle them with cajun spice, pressed garlic, and a pinch of salt. Mix well to coat.
Next, heat a large non-stick pan over medium-high heat. Swirl in the unsalted butter. Once the butter is sizzling, add the shrimp in a single layer.
Sauté the shrimp for about 2 minutes, then flip them and continue to cook for another minute, or until they are fully cooked through. Remove the shrimp from the heat and set aside to cool.
While the shrimp cools, rinse and chop the romaine lettuce. Lay it out evenly on a large salad platter.
Add the corn, sliced avocados, chopped cilantro, and sautéed shrimp on top of the bed of lettuce.
To create the dressing, whisk together the olive oil, lemon juice, sea salt, black pepper, and any remaining cajun spice. Drizzle the dressing over the salad before tossing everything together.
Best ways to enjoy it
This Shrimp Avocado Salad shines when served fresh and vibrant. For a beautiful presentation, serve it on a white platter, allowing the colors to pop. Pair it with crusty bread or garlic toast, perfect for scooping up the deliciousness. It can also be served alongside a chilled glass of white wine for a more sophisticated touch. For added flair, consider garnishing with more cilantro or a sprinkle of feta cheese for an extra savory note.
How to store
To store leftovers, keep the salad refrigerated in an airtight container for up to one day. Due to the avocados and dressing, the salad may brown or become soggy over time, so it’s best enjoyed fresh. If you have leftover shrimp, these can be stored separately for up to three days, allowing for versatile use in other meals like tacos or pasta.
Helpful cooking tips
- To ensure even cooking of the shrimp, make sure they are not overcrowded in the pan.
- Adjust the level of cajun spice to suit your taste; you can decrease it for milder flavors or amp it up for more heat.
- For a bulkier salad, you can add additional veggies like bell peppers or cucumbers for added crunch and nutrition.
Flavor swaps
This recipe is highly adaptable! Consider swapping the romaine lettuce for a leafy spinach or kale base for a nutritional boost. If you’re looking for different flavor profiles, try adding mango slices for sweetness or pickled red onions for tanginess. For a vegan alternative, replace shrimp with grilled tofu or chickpeas, and use plant-based butter.
Your questions answered
How long does it take to prep and cook this salad?
This Shrimp Avocado Salad can be prep-cooked in about 10 minutes, with an additional 10-15 minutes for cooking, making the total time around 20-25 minutes.
Can I make this salad ahead of time?
While you can prepare the shrimp in advance, the salad is best when assembled just before serving to prevent the avocados from browning and the lettuce from wilting.
What can I substitute for shrimp if I have seafood allergies?
If you have a seafood allergy, grilled chicken or chickpeas are excellent substitutes, providing a different protein source while maintaining the integrity of the salad.
