Good Without The Guilt: Shrimp & Avocado Salad

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With summer festivities are just about over and  we saved our huge appetites for all of the good grilling and mac & cheese! But just because we’re saving on the calories doesn’t mean we are cutting out the taste. This summer shrimp and avocado salad recipe is one you will enjoy adding to your arsenal. It’s light, quick, easy, filling and without the guilt we’re saving for the barbecues. This recipe can even serve as a great side dish to bring along, so perfect it this week in order to be the talk of the yard. Plus, the salad is packed with the super food, belly-blasting avocado. Okay, we’ll stop raving and let you get to it!

Ingredients

1 pound tomatoes, cored and cut into 1/2-inch pieces
6 scallions, white and green parts separated, sliced thin
1/4 cup minced fresh cilantro
3 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
Salt and pepper
1 1/2 pounds peeled and deveined extra-large shrimp (21 to 25 per pound)
2 tablespoons vegetable oil
1 tablespoon lime juice, plus lime wedges for serving
1 avocado, halved, pitted, and cut into 1/2-inch pieces

Instructions

1. Combine tomatoes, scallion whites, cilantro, garlic, chipotle, and 3/4 teaspoon salt in bowl; set aside.

2. Combine shrimp, 1/4 teaspoon salt, and 1/4 teaspoon pepper in separate bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of shrimp to pan in single layer and cook, without moving them, until spotty brown and edges turn pink on bottom side, about one minute. Flip each shrimp and continue to cook until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining 1 tablespoon oil and remaining shrimp.

3. Return skillet to medium-high heat. Add tomato mixture and lime juice and cook until tomatoes soften slightly, about one minute. Stir in shrimp and cook until shrimp are cooked through, about one minute. Transfer to platter and sprinkle with scallion greens and avocado. Serve with lime wedges.
Thanks to America’s Test Kitchen — a 2,500-square-foot test kitchen right outside of Boston — hosts more than three dozen full-time cooks and product testers. Their mission is to develop the best recipes by testing then repetitiously  so  they are perfect by the time you step in the kitchen.

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