Shrimp And Avocado Salad With Citrus Vinaigrette Camarones A La Vinagreta Recipes

SHRIMP AVOCADO SALAD

Shrimp Avocado Salad image

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound peeled and deveined cooked shrimp, coarsely chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
1 serrano pepper, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon adobo seasoning
3 medium ripe avocados, peeled and cubed
Bibb lettuce leaves
Lime wedges

Steps:

Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)

Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagreta) image

Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.

Provided by Julia Moskin

Categories salads and dressings, seafood, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
4 black peppercorns
2 dried bay leaves
1 pound fresh shrimp, peeled and deveined
2 ripe plum tomatoes, diced (or 12 cherry tomatoes, quartered)
2 tablespoons chopped red onion
2 tablespoons olive oil
2 tablespoons fresh lime, lemon, grapefruit or any tart citrus juice
1 tablespoon fresh orange juice
2 tablespoons chopped fresh cilantro, culantro (also called recao) or flat-leaf parsley (or a combination)
1 tablespoon chopped fresh oregano or thyme
1/8 teaspoon Dijon mustard
1 ripe avocado
Whole lettuce leaves, for serving

Steps:

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.
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.
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.
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).
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.

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