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Tangy Shrimp Avocado Salad


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  1. Ingredients


    • 1 lb cherry tomatoes, chopped
    • 1 English cucumber, chopped
    • 1 medium red onion, thinly sliced
    • 1 avocado, diced
    • 1 cup corn kernels (from 2 fresh cobs or frozen, thawed)
    • 6-8 cups romaine lettuce, chopped
    • 3 Tbsps coconut oil
    • 1.5lbs lb large raw shrimp, peeled and deveined
    • 2 tsps cajun spice
    • 3-4 cloves garlic, pressed
    • good pinch of sea salt
    • Salad Dressing:
    • 6 Tbsps olive oil
    • Juice of 2 fresh lemons
    • 2 cloves garlic, minced
    • 1 bunch cilantro or parsley leaves, chopped
    • sea salt and pepper to taste


    1. Place shrimp in a medium bowl, sprinkle with cajun spice, add garlic and a pinch of salt. Stir to combine.
    2. Heat a large skillet or non-stick pan over medium-high heat. Add coconut oil and shrimp. Sauté for
    3. about 2 minutes then flip shrimp over and sauté another minute or just until fully cooked through. Remove to a plate and set aside to cool.
    4. Place the chopped romaine lettuce on a platter orbowl. Add remaining ingredients in rows over the top of your lettuce: chopped tomatoes, sliced redonion, sliced cucumber, cajun shrimp, avocado and corn.
    5. To make the dressing, in a small bowl, whisk together oil, garlic, lemon juice,cilantro/parsley, salt and pepper. Drizzle dressing over the shrimp avocado salad then toss to combine and serve.

    Recipe from: https://cleanfoodcrush.com/eat-clean-tangy-shrimp-avocado-salad/

Shrimp, salad, Tangy Shrimp Avocado Salad, image 1
Shrimp, salad, Tangy Shrimp Avocado Salad, image 2