Description
- Shrimp avocado salad is a tropical fusion of bold shrimp, fresh fruit, and creamy avocado—perfect for light, flavorful meals.
Ingredients
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- 1 pound medium shrimp, peeled and deveined
- 10 oz spring mix lettuce
- 1 cup pineapple, chopped
- 1 mango, peeled and diced
- 2 kiwis, peeled and quartered
- 1 red bell pepper, chopped
- 3 mandarin oranges, peeled and segmented
- 1 avocado, chopped or sliced
- 1 cup jicama, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup roasted, salted macadamia nuts (or cashews)
- 1/2 cup sweetened coconut flakes, toasted
For the Shrimp Marinade:
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- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon ketchup
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
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For the Citrus Vinaigrette:
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- 1/2 cup olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cilantro, finely chopped
Instructions
- Marinate the Shrimp: Combine all marinade ingredients in a bowl or resealable bag. Add shrimp and let marinate for 30 minutes at room temperature or up to 1 hour in the refrigerator.
- Prepare the Dressing: In a small bowl or jar, whisk or shake together all vinaigrette ingredients. Refrigerate for at least 30 minutes before serving. Shake again before using.
- Cook the Shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for about 3 minutes on each side until opaque and cooked through. Remove from heat.
- Toast the Coconut: Preheat oven to 400°F. Spread coconut flakes on a baking sheet in a single layer. Toast for 5-7 minutes, stirring occasionally, until golden. Watch carefully to avoid burning.
- Assemble the Salad: In a large bowl, layer the spring mix and top with pineapple, mango, kiwi, bell pepper, mandarin oranges, jicama, red onion, cooked shrimp, and toasted macadamia nuts. Just before serving, add avocado and toasted coconut. Drizzle with vinaigrette and gently toss.