Spicy Shrimp Avocado Salad

a round bowl of salad with shrimp avocado and corn.

5 from 6 votes

This easy Spicy Shrimp Avocado Salad is made with juicy shrimp, fresh veggies, creamy avocado, and a homemade honey mustard dressing. Ready in just 25 minutes, it's perfect for a quick lunch or light dinner.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Diet: Low Fat

Skill Level: Beginner

Servings:

Author: Rena Awada

Ingredients

1 pound Raw Shrimp peeled and deveined
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
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 1 Tablespoon Olive Oil in a large skillet over medium-high heat. Add the 1 pound Raw Shrimp, season with salt and 1 Teaspoon Cayenne Pepper, and cook 1-2 minutes per side, or until pink and no longer opaque.
In a large salad bowl, add 4-6 Cups Baby Spinach, 1 Cup Cherry Tomatoes, 1 Small Red Onion, 4 Hard-boiled eggs, 1/2 Cup Corn, 1 Large Avocado, and the cooked shrimp.
In a mason jar, combine all dressing ingredients (1 Lemon, 3 Tablespoons Extra virgin olive oil, 1 Tablespoon Dijon Mustard, 1 Tablespoon Honey, and Salt and fresh ground black pepper, to taste). Shake vigorously to emulsify.
Drizzle dressing over the salad and top with 1/4 Cup Crumbled blue cheese and 2 Tablespoons Chopped Chives. Enjoy!

Notes

Adjust the cayenne pepper to your preferred spice level.
Use thawed frozen shrimp if fresh shrimp aren't available.
Avoid overcooking the shrimp so they stay juicy and tender.
Add the avocado and dressing just before serving.
Store leftovers in the fridge for up to 2 days, preferably with the dressing separate.

Nutrition