Spicy Shrimp Avocado Salad Recipe
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!
Servings: 4
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
Calories: 496kcal | Carbohydrates: 21g | Protein: 35g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 478mg | Sodium: 1137mg | Potassium: 796mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3695IU | Vitamin C: 45.2mg | Calcium: 287mg | Iron: 4.8mg