Shrimp Salad, a symphony of fresh ingredients, is a delightful dish that combines the salty goodness of shrimp with the creaminess of avocado and the crunch of lettuce. This salad celebrates light and refreshing flavours, making it a perfect choice for a quick and healthy meal.
The star of this salad is undoubtedly the shrimp, cooked to perfection and peeled, ensuring every bite is tender and flavorful. This salad is a burst of colour and freshness when paired with the creamy avocado and juicy, quartered tomatoes.
The dressing for this salad is where the magic happens. A blend of mayonnaise, lemon juice, ketchup, and a hint of Tabasco sauce (optional) creates a zesty, tangy, and creamy dressing that ties all the elements together. It’s this dressing that takes the salad from ordinary to extraordinary.
To serve, a bed of shredded lettuce leaves provides a satisfying crunch and a refreshing contrast to the creamy shrimp and avocado. Drizzle the dressing over the salad for that final touch of flavour.
Shrimp Salad is perfect for a light lunch or dinner, and it’s a great choice if you’re looking to enjoy the flavours of the sea more healthily. If you’re in the mood for more seafood delights, consider exploring our “Lemon Garlic Butter Shrimp” or “Seafood Paella” recipes for a complete seafood feast.
Shrimp Salad
Shrimp Salad
Ingredients
- 3/4 cup Pasta Shells
- 1 cup Cooked and Peeled Shrimp
- 12 small Tomatoes (quartered)
- 1 large Avocado
- Lettuce Leaves (cut into strips)
For the Dressing:
- 4 tbsp of Mayonnaise
- 2 tsp Lemon Juice
- 2 tbsp Ketchup
- 2 drops Tabasco Sauce (optional)
- Salt (as required)
- Pepper (as per taste)
Instructions
- In a large saucepan, bring water to a boil.
- Add the pasta shells and cook according to the package instructions.
- Drain the pasta well and let it cool.
- Carefully cut the avocado around its middle and gently separate it into halves.
- Use a small spoon to scoop out the pit and cut each avocado half into quarters.
- Remove the skin and cut the avocado into chunks.
- Place the avocado in a bowl and drizzle half of the lemon juice to prevent browning.
- Combine the tomatoes, avocado, and shrimp in a separate bowl with the cooked pasta. Season with salt and pepper.
- Divide the shredded lettuce leaves among the serving bowls.
- In a small bowl, mix all the ingredients for the dressing.
- Add the shrimp salad to the serving bowls and drizzle the sauce.
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Frequently Asked Questions (FAQ):
Can I use different types of pasta in this salad?
Absolutely! Feel free to experiment with your favorite pasta shapes. Bowtie, penne, or even spiral pasta can work well in this salad.
Is the Tabasco sauce necessary in the dressing?
The Tabasco sauce is optional and can be adjusted to your spice preference. It adds a mild kick, but the dressing is delicious even without it.
Can I prepare the shrimp in advance for this salad?
Certainly! You can cook and peel the shrimp in advance and store it in the refrigerator until you’re ready to assemble the salad. It’s a great time-saving option.
What can I serve as a side with this Shrimp Salad?
This salad is quite versatile and can be a complete meal on its own. If you’d like a side, consider pairing it with a simple garlic bread or a crusty baguette for added texture and flavor.
How can I prevent the avocado from browning in the salad?
Drizzling the avocado with lemon juice as soon as it’s cut helps prevent it from browning. This simple trick keeps the avocado looking fresh and vibrant in your salad.
Note: image is for illustration purposes only and not that of the actual recipe.
