Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagreta)
- Total Time
- 20 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Kosher salt (such as Diamond Crystal) and black pepper
- 4black peppercorns
- 2dried bay leaves
- 1pound fresh shrimp, peeled and deveined
- 2ripe plum tomatoes, diced (or 12 cherry tomatoes, quartered)
- 2tablespoons chopped red onion
- 2tablespoons olive oil
- 2tablespoons fresh lime, lemon, grapefruit or any tart citrus juice
- 1tablespoon fresh orange juice
- 2tablespoons chopped fresh cilantro, culantro (also called recao) or flat-leaf parsley (or a combination)
- 1tablespoon chopped fresh oregano or thyme
- ⅛teaspoon Dijon mustard
- 1ripe avocado
- Whole lettuce leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
167 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 16 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Step 2
Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- Step 3
When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Step 4
Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- Step 5
When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
Private Notes
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Cooking Notes
Janis
5 WW points
Ellen
I made this according to the recipe except I didn't have fresh oregano so I used a bit of dried. Served it on some lightly dressed lettuce and cabbage salad. Wonderfully tasty!!
AEK
I made this last night without changes. For a light supper. it's definitely a new regular in our house. If we're hungrier next time, I'll try mixing in some quinoa.
Bellaverdi
This is so very good and fresh tasting. I followed the recipe closely, though managed the avocado and tomato a bit differently. I sliced a large tomatoe to act as a base, then laid slices of freshly sliced avocado atop each. The marinated shrimp were piled next. This was a nice presentation and yummy....a perfect first course.
AshleighZ
Eh. Love the ingredients of this but found it underwhelming when put together. Not a recipe I would make again.
Domenique
We found it a little bland so added nigella seeds, chili flakes and more lime. It was then popping with flavour and nics combo with the coriander and thyme.
candygirl baker
Loved this simple recipe made with items found in the pantry and fridge. I used full instead of cilantro and it still turned out great. Easy weekday meal
Maia
Dressing needs a lot of salt, lime, and dijon—also would benefit from a sliced spicy pepper.
Margot
Serve with wild rice salad aux noix (mrs)
Namesullycyn
I made this salad last night. It was fine but nothing special. It was a nice, light dinner, but not as flavorful as I might have liked.
Rita
I would like a little more spice, not too much, adding fresh ground pepper worked well for me.
Drew
Used rice noodles to make it a real meal. Sort of a Spring roll alternative. Which wrapped in a rice wrap would be so dreamy. Added avocado to the dressing and cilantro sprouts. Fantastic meal for a 100 degree plus day.
ginagi
I made this dish and added very thinly sliced fennel and a dash of Pernod. Light and delicious for a hot evening Al fresco dinner
NJ
Made this for a light dinner - added half of a small mango diced and a little jalapeño. It was delicious! Will definitely make again.
Ariel
This was delicious, and a great new method to cook shrimp that I will be using going forward!
Cambria
I love this salad! I’ve made it a few ways but my favorite way is this ... I used a blend ofgrapefruit and lime juice instead of orange. Instead of avocado I sectioned a grapefruit and included it in the salad. It was delicious and had a similar texture to the shrimp but was sweeter which was delightful!
karla
Ceviche on a bed of lettuce, yum!
b marie
What a wonderful simple recipe with so many wonderful flavors! The perfect thing for beating the heat on a summer day. Plus, you can make it in the morning and have less to do when the heat really settles in - it’s even better after marinating a while! I added some sliced briny green olives just because, which were nice but definitely not necessary. No changes needed!
Patricia
I would add a little more acid, otherwise very good.
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