Refreshing Shrimp Salad with Avocado and Homemade Dressing
Dive into the flavors of summer with this refreshing shrimp salad, perfect for a light lunch or a delightful side dish. Combining the succulence of poached shrimp with the creaminess of ripe avocado and a zesty homemade dressing, this salad is a crowd-pleaser that comes together in minutes. Let’s embark on this culinary adventure with a recipe that promises freshness in every bite!
Ingredients
For the Shrimp Salad:
- Kosher salt
- 1 pound large shrimp, peeled and deveined
- 1 celery rib, finely chopped
- 2 green onions, trimmed and thinly sliced
- 1 large ripe avocado
- ½ cup chopped parsley leaves and tender stems
- 1 head romaine lettuce, cut into large pieces, rinsed, and dried
- Freshly grated black pepper
For the Dressing:
- 1 small garlic clove, finely grated or minced
- 1 egg yolk
- ½ cup extra virgin olive oil
- 2 lemons
- 1 tablespoon grainy/coarse ground Dijon mustard
- 1 tablespoon chopped capers
- Pinch of paprika
- ½ teaspoon Worcestershire sauce (optional)
Directions
- Prepare the Shrimp:
- Bring a medium pot of water to a boil over high heat. Once boiling, season with salt, then reduce heat to medium.
- Add the shrimp and poach until opaque, about 2 minutes. Remove with a slotted spoon and transfer to a paper towel-lined sheet tray to dry.
- Craft the Dressing:
- In a small mixing bowl, whisk together the garlic and egg yolk.
- Slowly incorporate the olive oil, starting with a drop at a time, until the mixture emulsifies into a thick, pale yellow dressing.
- Stir in a pinch of salt, zest of one lemon, and half the lemon’s juice. Adjust seasoning with more lemon juice or salt as needed.
- Add the capers, Dijon mustard, paprika, and Worcestershire sauce, whisking until combined.
- Assemble the Salad:
- Pat the shrimp dry and transfer to a large mixing bowl. Add the chopped celery and green onions.
- Toss with the dressing, adjusting the amount to your preference.
- Chill in the refrigerator for 20 minutes, or overnight for enhanced flavors.
- Final Touches:
- Before serving, dice the avocado and gently fold into the salad.
- Arrange romaine lettuce on a platter, top with the shrimp salad, and garnish with black pepper and additional parsley.
- Serve with lemon wedges for an extra zest.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 2 minutes
- Total Time: 17 minutes
- Calories: 320 kcal per serving
- Servings: 4
This shrimp salad is not just a feast for the palate but also a visually appealing dish that’s perfect for any dining occasion. Whether it’s a casual family meal or a more formal gathering, this salad promises freshness and flavor in every forkful. Enjoy your culinary creation and the compliments that are sure to follow!
Shrimp Salad
- Total Time: 17 minutes
- Yield: 4 1x
Description
The combination of succulent shrimp, creamy avocado, and a zesty herb dressing makes this Shrimp Salad a delightful and refreshing dish. It’s perfect for a light lunch or as a starter for a summer dinner.
What’s more, it’s quick and easy to prepare, making it ideal for busy weekdays. The bright flavors and fresh ingredients come together to create a dish that’s not only delicious but also nutritious. Serve it over a bed of crisp romaine lettuce for added crunch and a squeeze of lemon for a burst of citrus. Whether you’re a seafood lover or just looking for a healthy meal option, this Shrimp Salad is sure to impress.
Ingredients
For The Shrimp Salad:
Kosher salt
1 pound large shrimp, peeled and deveined
1 celery rib, finely chopped
2 green onions, trimmed and thinly sliced
1 large ripe avocado
½ cup chopped parsley leaves and tender stems
1 head romaine lettuce, cut into large pieces, rinsed, and dried in a salad spinner
Freshly grated black pepper
For The Dressing:
1 small garlic clove, finely grated or minced
1 egg yolk
Kosher salt
½ cup extra virgin olive oil
2 lemons
1 tablespoon grainy/coarse ground Dijon mustard
1 tablespoon chopped capers
Pinch paprika
½ teaspoon Worcestershire sauce (optional)
Instructions
Get ready. Bring a medium pot of water to a boil over high heat. Line a sheet tray with paper towels.
Poach the shrimp. Once boiling, season the water generously with salt and turn the heat to medium. Add the shrimp and simmer until they turn opaque, about 2 minutes. Use a slotted spoon to transfer them to the prepared sheet tray and spread in one layer so they get nice and dry.
Make the dressing. Add the garlic and egg yolk to a small mixing bowl. Whisk to combine. As you whisk, very slowly incorporate the olive oil. Start with one drop at a time and whisk to incorporate, then another drop, then a drizzle. Add in small drizzles until you’ve emulsified all of the oil, adding a pinch of salt halfway through (about ¼ teaspoon). The sauce should be thick and pale yellow.
Season the dressing. Zest in one lemon, then slice it in half, squeeze in half the juice, and whisk to combine. Taste and add more lemon juice and/or salt if you’d like. Mix in the capers, Dijon mustard, paprika, and Worcestershire sauce (if using).
Mix the salad. Pat the shrimp dry with paper towels one more time and transfer to a large mixing bowl. Add the celery and green onions and toss to combine. Mix in the dressing to taste (I use all of it).
Chill. Put in your fridge for 20 minutes or so to chill, or up to overnight.
Finish. Slice an avocado in half, remove the pit, then cut the flesh into large cubes, about the same size as the cooked shrimp. Very gently fold the avocado into the shrimp salad.
Serve. Line a serving platter with the romaine lettuce and squeeze on half of a lemon. Top with the shrimp salad and finish with freshly grated black pepper and more parsley. Slice any remaining lemon into wedges and place along the platter for everyone to help themselves.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
Nutrition
- Calories: 320 kcal