Shrimp and avocado salad
Fresh shrimp and avocado salad: an explosion of flavors that will delight your taste buds
Total time: 30 minutes
Preparation time: 15 minutes
Cooking time: 15 minutes
Number of servings: 4
Looking for an easy-to-make recipe with maximum impact? Then you've come to the right place! Shrimp and avocado salad is a delicious choice, perfect for a quick dinner or as an appetizer at a party. This recipe combines succulent shrimp with creamy avocado, crunchy vegetables, and a hint of spice, creating a blend of flavors that will make you fall in love. Plus, it's a quick and healthy recipe, packed with essential nutrients.
A bit of history
Shrimp salads are popular in many culinary cultures, each with its unique variation. These dishes are often associated with summer meals, due to the freshness of the ingredients. Shrimp, being an excellent source of protein, have been used over time not just as food but also as a staple ingredient in sophisticated dishes, bringing an air of elegance to any meal.
Ingredients
- 500 g shrimp (preferably fresh or thawed)
- 3 tablespoons corn kernels (well drained)
- 1 avocado (ripe but firm)
- 1 tomato (juicy and well-ripened)
- 1 red onion (for a sweeter taste)
- 2 tablespoons pickled hot peppers (for a hint of spice)
- 2 tablespoons juice from pickled peppers (for a touch of acidity)
- Salt (to taste)
- Pepper (freshly ground, for added flavor)
- Basil (fresh or dried, for an aromatic note)
- Olive oil (extra virgin, for an intense flavor)
Preparing the salad
1. Preparing the shrimp: Start by washing the shrimp well under cold running water. Then season them with salt, pepper, basil, and a drizzle of olive oil. This step will help enhance the flavors.
2. Cooking the shrimp: Heat the grill or a skillet over medium heat. Add the shrimp and let them brown for 3-4 minutes on each side until they turn pink and opaque. If you don't have a grill, you can use a non-stick skillet or a heat-resistant dish. Once done, remove them to a bowl and let them cool.
3. Preparing the vegetables: Meanwhile, finely chop the red onion and slice the hot pepper into thin rounds. Peel the tomato (you can blanch it to make this process easier) and cut it into cubes. The avocado should be carefully peeled and sliced thinly; make sure it is ripe but not too soft to avoid turning into puree.
4. Mixing the ingredients: In a large bowl, combine all the vegetables: onion, pepper, tomato, corn, and avocado. Add the juice from the pickled peppers and gently mix to avoid mashing the avocado. Let the mixture sit for 5 minutes for the flavors to meld.
5. Adding the shrimp: Once the shrimp have cooled, add them to the bowl with the vegetables. Season with salt, pepper, a drizzle of olive oil, and if desired, a bit of freshly chopped cilantro (or supplement with basil, as I did). Gently mix to combine all the ingredients.
6. Serving: The salad is served immediately, alongside crunchy tortilla chips or with slices of toasted bread. This will add a crunchy texture and create a pleasant contrast with the creamy ingredients.
Helpful suggestions
- Spicy version: If you like spicy food, you can add a few slices of fresh hot pepper for an extra flavor boost.
- Cilantro: Although I didn't have any at home, fresh cilantro is excellent for this salad, bringing a fresh and aromatic note. If you're not a fan of cilantro, basil is just as good.
- Seasonal salad: You can adapt this recipe according to the season by adding spring vegetables like radishes or cucumbers for an even fresher taste.
- Ideal drinks: A shrimp and avocado salad pairs perfectly with a glass of dry white wine or a fresh lime cocktail. Additionally, a mint lemonade is an excellent choice to complement the meal.
Nutritional values (per serving, estimated)
- Calories: 350
- Protein: 28 g
- Fat: 20 g (of which healthy fats from avocado and olive oil)
- Carbohydrates: 12 g
- Fiber: 6 g
Frequently asked questions
1. Can I use frozen shrimp? Yes, that is perfectly acceptable. Just make sure to thaw them properly before cooking.
2. How can I store the salad for later consumption? It is recommended not to add avocado and dressing until you are ready to serve, to prevent oxidation. Keep the ingredients separate in the refrigerator.
3. What other ingredients could I add? You can experiment with cherry tomatoes, mango, or even various seafood to diversify the recipe.
In conclusion, this shrimp and avocado salad is not only a simple recipe but also full of flavors and textures that will delight your senses. Give it a try and let yourself be carried away by the waves of flavors!
Ingredients: 500 grams of shrimp, 3 tablespoons of well-drained corn kernels, 1 avocado, 1 tomato, 1 red onion, 2 tablespoons of pickled hot peppers, 2 tablespoons of the juice from the pickled peppers, salt, pepper, basil, olive oil
