Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagreta)
Updated June 11, 2021
- Total Time
- 20 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt (such as Diamond Crystal) and black pepper
- 4black peppercorns
- 2dried bay leaves
- 1pound fresh shrimp, peeled and deveined
- 2ripe plum tomatoes, diced (or 12 cherry tomatoes, quartered)
- 2tablespoons chopped red onion
- 2tablespoons olive oil
- 2tablespoons fresh lime, lemon, grapefruit or any tart citrus juice
- 1tablespoon fresh orange juice
- 2tablespoons chopped fresh cilantro, culantro (also called recao) or flat-leaf parsley (or a combination)
- 1tablespoon chopped fresh oregano or thyme
- ⅛teaspoon Dijon mustard
- 1ripe avocado
- Whole lettuce leaves, for serving
Nutritional analysis per serving (6 servings)
167 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 16 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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).
- Step 5
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.
Private Notes
Comments
5 WW points
I made this according to the recipe except I didn't have fresh oregano so I used a bit of dried. Served it on some lightly dressed lettuce and cabbage salad. Wonderfully tasty!!
This is so very good and fresh tasting. I followed the recipe closely, though managed the avocado and tomato a bit differently. I sliced a large tomatoe to act as a base, then laid slices of freshly sliced avocado atop each. The marinated shrimp were piled next. This was a nice presentation and yummy....a perfect first course.
loved this. much like the nyt avocado and cucumber salad recipe, i mixed the ingredients together so the avocado coats the tomato and adds a creamy texture to the dressing. i added the shrimp on top after.
To make the meal more substantial I added rice under the shrimp. Cooked 1 ½ C Sushi rice (short grain white rice) cooked in water with ¼C rice vinegar, 3Tbs sugar, 1tsp salt dissolved. I made citrus dressing but puréed avocado in dressing for added flavor but could have made it more “Asian” a straight vinaigrette with a dash of sesame oil & soy sauce, with sesame seeds on salad.
It was delish. It is a perfect dish for a hot summer night. I used the fresh thyme option and I i brought the water, salt, peppercorns and bay leaf to a boil then shut off the heat and let it stand for 20 minutes or so and then brought to boil again , shut off the heat and resumed the recipe . I used fresh lime juice and orange juice as the citrus.
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