Go Back
5 from 1 vote
Shrimp and Avocado Salad
Print
Shrimp and Avocado Salad
Prep Time
10 mins
Cook Time
8 mins
 

Shrimp and Avocado Salad is an updated version of a recipe found in my grandma's cookbook, refreshing delicious and an easy to make salad

Course: Main Course, Salad
Cuisine: American
Keyword: Avocado, Easy, Healthy Recipes, Keto, Recipe, Salad, Salad Dressing, Seafood, Shrimp
Servings: 4
Calories: 325 kcal
Author: Cheri Renee
Ingredients
  • 1 pound jumbo shrimp peeled and deveined
  • 1 Tbsp olive oil
  • 1 Tbsp Old Bay seasoning
  • 1 head iceberg lettuce
  • 1 bunch cilantro
  • 1 14 oz can corn drained
  • 2 eggs hard boiled and diced
  • 1 large avocado
  • 1/2 pint cherry tomatoes cut in half
  • salad dressing of choice (I used Buttermilk Herb Salad Dressing, recipe link in post above)
Instructions

  1. Put the shrimp in a bowl and add the olive oil and Old Bay, toss until evenly coated.

  2. Cook the shrimp in the air fryer for 8 minutes at 400 degrees, or place them on a baking sheet and cook in a 400 degree oven for 8 minutes. Let cool.

  3. Cut the lettuce and cilantro, divide them evenly between 4 bowls or containers (if meal prepping). Top each with the shrimp, corn, hard boiled egg, avocado, and cherry tomatoes.

  4. Serve with your salad dressing of choice.