Shrimp Avocado Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 avocados, cut into slices
02 -
1/4 red onion, chopped small
03 -
2 cups of lettuce, shredded
04 -
1 tablespoon cilantro, minced
05 -
1 pound of big shrimp, defrosted
→ Zesty Lime Dressing
06 -
3 tablespoons of lime juice
07 -
1/2 teaspoon freshly cracked black pepper
08 -
1 teaspoon ground cumin
09 -
1/2 teaspoon salt
10 -
3 tablespoons good-quality olive oil
# Instructions:
01 -
Heat a big pot of water until it boils, then drop the heat to medium. Put the shrimp in a steamer basket or mesh strainer over the pot, cover with a lid, and let them steam for 4-6 minutes. You'll know they're done when they curl up and turn pink. Take them out and let them cool.
02 -
Grab a mixing bowl that can hold all the salad stuff. Toss in the lime juice, olive oil, cumin, salt, and black pepper. Mix it with a whisk until it looks like it's blended together smoothly.
03 -
Start with adding the shrimp on top of the dressing in your bowl. Toss in the lettuce and red onion, mixing them to coat in the dressing. Lay the avocado slices around the edges and sprinkle cilantro on top to finish.
04 -
You can serve this chilled or just let it sit out until it's room temperature.
# Notes:
01 -
Keep leftover salad in a tightly sealed container for up to two days. But if you wait longer than a day, the avocados might turn brown.
02 -
You can make the dressing ahead of time—it stays fresh for up to two weeks. Cooked shrimp from the store works well too.
03 -
Feel free to swap the red onion for green onion. And if you're out of cumin, paprika or coriander will still do the job.