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Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)

Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)

  • Prep

    25 m
  • Ready In

    25 m
La Afro-Cubana

La Afro-Cubana

This easy shrimp salad contains no lettuce. It's perfect for barbeques or as a 'change of pace' dinner side dish. Customize this recipe with your favorite salad dressing in place of the lime juice. The lime gives it a tiny tangy kick.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Laurin
68

Laurin

8/5/2009

I have some suggestions to make this a five star recipe. The suggested "kick" needed is not the perfect dressing, but is, instead, the perfect blend of spices-- garlic and a little cayenne pepper or diced jalapeno. For those who wish to marinate more then 15 minutes, wait to add the avocado until just before serving, otherwise it gets soggy. And if you want to marinate overnight, there is no need to cook the shrimp at all, as the lime juice will do so. I sauteed the shrimp lightly with olive oil and a bit of Cajun spices, then added all the ingredients plus garlic, cayenne pepper and a bit of red onion. Then I marinated it for an hour. My husband and I spent a year in Baja MX and Central America and we ate all versions of this dish, so we have tasted it all! He had two helpings and finished his plate. This version is a keeper!

redbudval
42

redbudval

11/25/2008

This recipe was absolutely fabulous. I made it in November, so the tomatoes were not the best, but it still came out fantastic. I used a yellow bell pepper for color, I think red would go well too. Use the lime juice like the recipe calls for and let it set in the refrigerator for more than 15 minutes (I left it overnight). Allows the flavors to blend. Everyone in my wine class loved it. I can't wait to try it again with home-grown tomatoes next summer.

Marcia_Marcia_Marcia
31

Marcia_Marcia_Marcia

12/4/2008

Since I love all the individual ingredients (avocado, shrimp, pepper, tomato, CILANTRO, etc) that part was yummy. However, as much as I like a nice salad with EVOO, lime juice, salt and pepper, I found the same boring on this shrimp salad. As the submitter says in her heading, trying a favorite salad dressing might work. The base ingredients are great... finding the right dressing combination could make it a five star recipe.

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