Easy Shrimp Avocado Salad! Pink shrimp and creamy avocado pair perfectly, especially with a crunchy vinaigrette.
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Here’s a quick and easy shrimp and avocado salad for those times when you only have 10 minutes to put something together and you still want it to taste good!
They don’t command as much respect as larger shrimp, but they do come from sustainable fisheries and you buy them already cleaned, cooked and ready to eat.
For the salad, we toss the shrimp in a simple vinaigrette, toss them with scallions, and pile an avocado half on a bed of lettuce.
If you have time to make it extra fancy, toast some hazelnuts or pistachios and sprinkle on top.
Bay leaf shrimp avocado salad
Bay shrimp are also called Maine shrimp or boreal shrimp. They are sustainably harvested and come already peeled and cooked.
ingredients
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1/4 cup white wine vinegar
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1/4 cup extra virgin olive oil
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1 spring onion, thinly sliced
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pinch of salt
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3/4 pound cooked bay shrimp or extra small shrimp cooked, peeled and deveined, most shrimp coarsely chopped
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3 ripe avocados
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Lettuce – preferably butter lettuce or red leaf lettuce
- Optional
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2 tablespoons chopped toasted hazelnuts, almonds or pistachios
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1 tablespoon chopped coriander
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Lemon slices for garnish
method
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Whisk together the oil, vinegar, chopped green onions, and salt in a medium bowl. Add the shrimp and brush with the dressing.
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Arrange lettuce leaves on individual plates. Halve and stone two avocados. (See Peeling and Slicing an Avocado.) Use a spoon to gently scoop the avocado halves out of their shells in one piece. Place avocado half on plate with salad.
Peel and chop the remaining avocado and mix with the shrimp.
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Scoop the shrimp mixture onto the avocado. Sprinkle with nuts and/or coriander if using.
Garnish with lemon slices.
