Shrimp Avocado Salad

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5 from 3 votes

Shrimp Avocado Salad

This shrimp avocado salad with tahini is exploding with fresh veggies, tender shrimp, and a creamy dressing!

Prep Time25

Cook Time15

Total Time40

Course: Appetizer, Main Course, Side

Cuisine: American

Keyword: shrimp avocado salad, shrimp salad, shrimp salad recipe

Servings: servings

Author: Food Dolls

Equipment

1 Blender or Food Processor
2 Skillets
1 Small Mixing Bowl
1 Large bowl

Ingredients

Dressing:

1/2 cup plain sour cream
2 Tablespoons tahini paste stirred
2 Tablespoons water
1 cup fresh cilantro tightly packed
1 Tablespoon honey
3 Tablespoons extra virgin olive oil
3 Tablespoons freshly-squeezed lime juice
3/4 teaspoon ground cumin
3/4 teaspoon sumac
1 teaspoon fine sea salt more to taste
1/2 teaspoon freshly-cracked black pepper
3 green onion sprigs green parts only
2 garlic cloves
1 jalapeño or serrano pepper stemmed and cored

Shrimp Salad:

2 pounds large 21-25 per pound raw shrimp, deveined, peeled, and tail off
1 Tablespoon Cajun seasoning blend
1 Tablespoon olive oil or avocado oil
1 teaspoon sea salt
1/2 teaspoon black pepper
3 ears of corn option to use frozen corn that is thawed and cooked
1 cup grape tomatoes halved
1 cup seedless cucumber diced
1/4 large red onion finely chopped or sumac onions (red onion mixed with 1 teaspoon sumac and 1/4 teaspoon salt)
6 cups romaine lettuce chopped
2 avocados sliced
2 garlic cloves
3 Tablespoons chopped fresh chives
1 Tablespoon fresh dill chopped
2 Tablespoons flat-leaf parsley chopped

US Customary - Metric

Instructions

In a blender or food processor, combine the sour cream, tahini, water, cilantro, lime juice, cumin, sumac, salt, black pepper, green onions, honey, olive oil, garlic, and jalapeño. Process until smooth and creamy.
1/2 cup plain sour cream, 1 Tablespoon honey, 3 Tablespoons extra virgin olive oil, 2 Tablespoons tahini paste, 2 Tablespoons water, 1 cup fresh cilantro, 3 Tablespoons freshly-squeezed lime juice, 3/4 teaspoon ground cumin, 3/4 teaspoon sumac, 1 teaspoon fine sea salt, 1/2 teaspoon freshly-cracked black pepper, 3 green onion sprigs, 2 garlic cloves, 1 jalapeño or serrano pepper
Cover and refrigerate until salad is ready or for up to 24 hours.
Rinse and pat dry the shrimp. Season with Cajun seasoning, 1 tbsp olive or avocado oil, salt, and pepper.
2 pounds large, 1 Tablespoon Cajun seasoning blend, 1 Tablespoon olive oil or avocado oil, 1/2 teaspoon black pepper, 1 teaspoon sea salt
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side or until pink and opaque. Set aside to cool.
Remove the corn kernels from the cobs. In a large skillet, heat 1 tbsp olive oil or avocado oil over medium heat. Add the corn kernels and sauté for 5-7 minutes, until slightly charred. Set aside to cool.
3 ears of corn
Halve the grape tomatoes, dice the cucumber, finely chop the red onion, and chop the romaine lettuce. Peel, pit, and dice the avocados. Mince the garlic, and chop the fresh chives, dill, and parsley.
1 cup grape tomatoes, 1 cup seedless cucumber, 1/4 large red onion, 6 cups romaine lettuce, 2 avocados, 3 Tablespoons chopped fresh chives, 1 Tablespoon fresh dill, 2 Tablespoons flat-leaf parsley, 2 garlic cloves
In a large salad bowl, combine the chopped romaine lettuce, grape tomatoes, diced cucumber, red onion, charred corn, and cooked shrimp.
Gently fold in the diced avocados.
Pour the dressing over the salad and toss gently to combine.

Nutrition