Spicy Shrimp Avocado Salad Recipe

Spicy shrimp tomato avocado salad in bowl

5 from 6 votes

You will love this easy, spicy shrimp and avocado salad recipe! Made with spicy cooked shrimp and drizzled with a tangy, honey mustard dressing, this shrimp and avocado salad recipe is loaded with flavor and simply the best. Perfect for a weekday lunch or quick dinner at home!

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Diet: Low Fat

Servings:

Author: Rena

Ingredients

1 pound Raw Shrimp peeled and deveined tail-on
1 Teaspoon Cayenne Pepper or to taste
4-6 Cups Baby Spinach
1 Cup Cherry Tomatoes halved
1 Small Red Onion Sliced
1 Large Avocado Sliced
4 Hard-boiled eggs sliced
1 Tablespoon Olive Oil
1/2 Cup Corn Grilled fresh or frozen/thawed
Sea salt and pepper, to taste
1/4 Cup Crumbled blue cheese
2 Tablespoons Chopped Chives

FOR THE DRESSING

1 Lemon juiced
3 Tablespoons Extra virgin olive oil
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
Salt and fresh ground black pepper, to taste

Instructions

Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and cayenne pepper and cook for about 1-2 minutes each side or until they turn pink and no longer opaque.
In a large salad bowl, add baby spinach, cherry tomatoes, red onion, boiled eggs, corn, avocado, and cooked shrimp.
In a mason jar, combine all dressing ingredients. Shake vigorously to emulsify.
Drizzle dressing over the salad and top with crumbled blue cheese and chives. Enjoy!

Notes

Nutrition Facts:

Please note that the nutrition label is just a rough estimate based on an online nutrition calculator I used. It will vary based on the specific ingredients you use to make the recipe. Values may vary.

Notes

Store the leftovers in the refrigerator for up to three days. We recommend storing the dressing and salad separately.
Be sure to devein your shrimp prior to cooking it.
You can use corn on the cob or frozen corn kernels.
Be sure to use a ripe avocado so it's soft enough to slice.

Nutrition