Shrimp Citrus Avocado (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
10 g (1/3 cup) chopped cilantro or flat-leaf parsley
02 -
50 g (1/3 cup) feta, crumbled
03 -
2 small roma tomatoes, chopped and drained
04 -
1 big avocado, diced
05 -
227 g (about 1/2 pound) shrimp, peeled, deveined, and patted dry
→ Dressing and Seasoning
06 -
0.5 g (1/4 teaspoon) black pepper
07 -
15 ml (1 tablespoon) olive oil
08 -
28 g (2 tablespoons) melted salted butter
09 -
1.5 g (1/4 teaspoon) regular salt
10 -
15 ml (1 tablespoon) fresh-squeezed lemon juice
# Steps to Follow:
01 -
Gently fold in shrimp that’s cooled into the salad bowl. Taste and shake on more black pepper or salt if you want. Eat up right away.
02 -
Toss together your chopped avocado, drained tomatoes, crumbled feta, and cilantro or parsley in a big bowl. Splash in lemon juice and olive oil, then sprinkle with salt and pepper. Give everything a gentle mix so things don’t get mushy.
03 -
Mix shrimp with the melted butter till every piece looks glossy. Heat your skillet up till it’s nice and hot on medium-high. Lay out the shrimp so they’re spaced. Let them sizzle for about a minute, just until the pink creeps up the sides. Flip ‘em, cook for another 30-60 seconds, then scoop them onto a plate so they can cool a little.
# Additional Tips:
01 -
Wait to chop your avocado and add the tomatoes until right before eating so the salad stays fresh and not mushy.
02 -
Feta swaps work great: go for parmesan, blue cheese, or leave the cheese off if you don’t want dairy.
03 -
If you’re using shrimp from the freezer, let them thaw overnight, drain them well, and blot dry before you start.