This Tangy Shrimp Avocado Salad is Clean Eating Done Right!

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Tangy Shrimp Avocado Salad Recipe

Tangy Shrimp Avocado Salad

It’s the perfect day for a flavorful-bright shrimp salad! Rich in Vitamin C, along with a healthy balance of good fats + protein = Clean Eating done right! Clean Food Shrimp Avocado and VeggiesMakes about 4 servings


  • 1 lb cherry tomatoes, chopped
  • 1 English cucumber, chopped
  • 1 medium red onion, thinly sliced
  • 1 avocado, diced
  • 1 cup corn kernels (from 2 fresh cobs or frozen, thawed)
  • 6-8 cups romaine lettuce, chopped
  • 3 Tbsps coconut oil
  • 1.5lbs lb large raw shrimp, peeled and deveined
  • 2 tsps cajun spice
  • 3-4 cloves garlic, pressed
  • good pinch of sea salt

Tangy Shrimp Avocado Salad RecipeSalad Dressing:

  • 6 Tbsps olive oil
  • Juice of 2 fresh lemons
  • 2 cloves garlic, minced
  • 1 bunch cilantro or parsley leaves, chopped
  • sea salt and pepper to taste

Flavorful Shrimp Avocado Corn and Chopped Lettuce


Place shrimp in a medium bowl, sprinkle with cajun spice, add garlic and a pinch of salt. Stir to combine.

Heat a large skillet or non-stick pan over medium-high heat. Add coconut oil and shrimp. Sauté for about 2 minutes then flip shrimp over and sauté another minute or just until fully cooked through.

Remove to a plate and set aside to cool.

Place the chopped romaine lettuce on a platter or bowl. Add remaining ingredients in rows over the top of your lettuce: chopped tomatoes, sliced red onion, sliced cucumber, Cajun shrimp, avocado and corn.

To make the dressing, in a small bowl, whisk together oil, garlic, lemon juice, cilantro/parsley, salt and pepper. Drizzle dressing over the shrimp avocado salad then toss to combine and serve.



Nutritious Shrimp Avocado Salad Recipe

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