Beth's Avocado Shrimp Salad Recipe | ENTERTAINING WITH BETH

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken offers lean protein while canned tuna is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is cost-effective.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper is milder and banana pepper is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity while vinegar is often cheaper.

Preheat the oven to 375 degrees Fahrenheit.

Place 1 pound of shrimp on a large cookie sheet with tails on.

Drizzle shrimp with olive oil and season with salt and black pepper to taste.

Bake shrimp in the oven for about 7 minutes until pink and cooked through.

Remove shrimp from the oven and allow to cool while prepping the rest of the ingredients.

In a small bowl, prepare the dressing by whisking together 3 tablespoons of sour cream, 1 tablespoon of mayonnaise, 1/4 teaspoon of fresh lemon zest, 1/4 teaspoon of fresh lemon juice, and 1 tablespoon of freshly minced dill until smooth.

In a large bowl, combine 1/3 cup of diced tomatoes, 1/3 cup of diced cucumber, and 2 tablespoons of diced radish.

Remove the tails from the cooled shrimp and cut them into diced cubes; add to the vegetable mixture.

Cover the shrimp and vegetable mixture and refrigerate until ready to serve, keeping the dressing separate to avoid a watery salad.

Moments before serving, scoop out the flesh of a ripe avocado and dice it into small bite-sized chunks; add to the shrimp and vegetable mixture.

Pour the dressing over the mixture and toss gently to combine.

Serve the shrimp salad in the avocado shells for an elegant presentation, topping with freshly grated pepper and a sprig of dill.

Optionally, add edible flowers for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens