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Shrimp & Avocado Salad

Shrimp & Avocado Salad

Prep time: 20 minutes, plus cooling
Cook/Roast Time: 6 minutes
Serves: 4

  • 1 pound raw 21-25 count tail-off peeled and deveined shrimp
  • 2 teaspoons salt-free lemon pepper seasoning
  • 1 tablespoon Finlandia Unsalted Butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 cup halved cherry tomatoes
  • ¼ cup chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 large avocado, peeled, pitted and chopped
  • 1 cup packed baby arugula


  1. In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.
  2. In large bowl, whisk lemon juice, oil, and ¼ teaspoon each salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.

Per serving (1½ cups): 306 Calories, 19g Fat (4g Saturated), 203mg Cholesterol, 428mg Sodium, 9g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 27g Protein

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