Light, zesty shrimp and creamy avocado salad — quick, fresh, and delicious.
📋 Ingredients
- 1 lb Large raw shrimp, peeled and deveined
- 2 Tbsp Unsalted butter
- 1 cup Corn kernels, fresh or canned
- 5-6 cups Romaine lettuce, chopped
- 2 avocados, peeled, pitted, and sliced
- 1/2 cup Chopped cilantro
- 3 Tbsp Olive oil
- Juice of 1 large lemon
- 1 tsp Sea salt
- 1/8 tsp Freshly ground black pepper
- 1 tsp Cajun spice
- 2 cloves Garlic, pressed
- Pinch Salt
📝 Instructions
1️⃣ Place shrimp in a medium bowl, sprinkle with cajun spice, pressed garlic, and a pinch of salt, and stir to combine.
2️⃣ Heat a large non-stick pan over medium-high heat and swirl in the butter. Once sizzling, add shrimp in a single layer and sauté for about 2 minutes. Flip and sauté another minute until cooked through. Remove and set aside to cool.
3️⃣ Chop and rinse the romaine lettuce, then line a large salad platter with it. Add remaining salad ingredients and shrimp on top.
4️⃣ To make the dressing, whisk together the dressing ingredients and drizzle over the salad, then toss to combine and serve.
