Description
This easy shrimp salad is made with delicious boiled shrimp, fresh avocado, fresh dill weed, green onions and some celery for an added crunch. This ultimate avocado shrimp salad recipe is very easy and can be made ahead.
Ingredients
Scale
- 1 1/2 lbs raw shrimp (de-veined)
- 1 lime
- 2 sprigs of dill weed
- 1 bay leaf
- 2 tsp salt
- Fresh cracked black pepper
- 2 quarts water
- 1 ripe avocado
- 2 tsp lime juice
- 1/2 cup finely chopped celery
- 1/3 cup chopped green onion
- 3 Tbsp minced fresh dill weed
- Salt
- 1/4 cup mayo
Instructions
- Step: Clean and de-vein shrimp.
- Step: Bring water to boil and add juice from lime, 1/2 of the squeezed lime, bay leaf, dill weed springs, salt, and pepper. Mix well and simmer for a few minutes.
- Step: Add shrimp to the pot and cook until just done (About 2-3 minutes).
- Step: Strain off water and let shrimp cool in the strainer until easy to handle.
- Step: Add shrimp to a mixing bowl.
- Step: Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl.
- Step: Add diced celery, green onion, and dill weed. Sprinkle in lime juice and salt, gently mix.
- Step: Add mayo and gently mix until all evenly coated.
- Step: Cool for 30 minutes to an hour and serve.
- Step: Store in the refrigerator, in an air-tight container.
Notes
Cook the shrimp yourself for more flavor. Use a folding technique when mixing to avoid mashing the avocado. Store in an airtight container in the refrigerator for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 356 kcal
- Sugar: 1 g
- Sodium: 2589 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 435 mg
Keywords: avocado shrimp salad, refreshing summer salad, gluten free lunch, seafood salad