Description
A refreshing shrimp salad with avocado and cucumber.
Ingredients
Scale
- 2 pounds raw jumbo shrimp (peeled and deveined)
- 2 tablespoons olive oil (divided)
- 1 large English cucumber (chopped)
- 1 firm avocado (peeled and chopped)
- 1 lime (juiced)
- 1 clove garlic (minced)
- 1/4 cup fresh chopped mint leaves
- 2 tablespoons fresh chopped cilantro
- Salt (and pepper)
Instructions
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.
- Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.
- Roast the shrimp in the oven for 5-7 minutes, until pink. They should still be in the shape of C’s. If they shrink to O’s, you’ve overcooked them. Cool the shrimp on the baking sheet.
- Meanwhile, chop the cucumber and avocado in 3/4-inch chunks. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a salad bowl.
- Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, then salt and pepper as needed.
- Once the shrimp have cooled to room temperature, toss them into the salad. Cover and chill until ready to serve.
Notes
- Ensure the shrimp are not overcooked to maintain their texture.
- Chill the salad for an hour for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 220mg