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Shrimp and Avocado Salad with Slaw
Salad

Shrimp and Avocado Salad with Slaw

Mashed avocado subs for mayonnaise in a wholesome shrimp salad served over a vinegary, crunchy slaw.

Serves 4
Ready in 12 mins
Prep time 10 mins
Cooking time 2 mins
429 calories per serving

Ingredients

> 1 1/2 lbs frozen raw peeled, deveined large shrimp, thawed
> 5 tbsp olive oil, divided
> 2 limes, juiced
> 1/2 head cabbage, shredded (about 4 cups)
> 1/2 (10 oz) bag shredded carrots
> 2 avocados, peeled, pitted, and diced

Steps

1
Heat a large pot of salted water to a boil on high. Add the shrimp and cook until pink and opaque, about 2 min. Drain in a colander and run cold water over shrimp to cool. Remove and discard shrimp tails. Roughly chop shrimp into bite-size pieces.
2
Meanwhile in a large bowl, add 3 tbsp oil and juice of 1 lime. Season with salt and pepper. Stir in the cabbage and carrots. Let sit to wilt.
3
Meanwhile, to medium bowl, add 1 diced avocado, the juice of remaining lime, and remaining 2 tbsp oil. Season with salt and pepper. Using a fork, mash avocado until smooth. To bowl, add remaining 1 diced avocado and shrimp to mixture, folding in gently. Serve shrimp salad over slaw.

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