Avocado Orange Shrimp Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3/4 pound large shrimp, peeled and deveined, tails removedJuice from 1 1/2 lemons (a little over 3 Tbsp) PLUS the juiced lemon halves1 teaspoon whole black peppercorns2 teaspoons sugar1 teaspoon salt3 scant Tbsp mayonnaise2 Tbsp minced shallot2 tsp minced mint3/4 large orange peeled and cut into small cubes (no white!)3 large radishes, thinly sliced1 avocado, NOT overripe, diced
Prepare a large bowl of ice water.
Measure 3 Tbsp of the lemon juice into a large saucepan. Add raw shrimp peppercorns, sugar, salt and juiced lemon halves. Add 1 1/2 cups water, enough to just cover shrimp and lemons. Over medium heat, bring to 165 degrees (edges bubbling but not full boil)--about 8-10 minutes. Take of heat and let pan set 2 minutes. Drain shrimp in colander, remove lemons and peppercorns, put in ice water for about 3 minutes and then remove and pat dry.
In a medium bowl, mix mayonnaise, mint, shallot and remaining lemon juice. Chop shrimp into 3-4 pieces per shrimp and blend into dressing mix. Gently fold in radishes, orange and avocado.
Number of Servings: 3
Recipe submitted by SparkPeople user JENDALY.
Measure 3 Tbsp of the lemon juice into a large saucepan. Add raw shrimp peppercorns, sugar, salt and juiced lemon halves. Add 1 1/2 cups water, enough to just cover shrimp and lemons. Over medium heat, bring to 165 degrees (edges bubbling but not full boil)--about 8-10 minutes. Take of heat and let pan set 2 minutes. Drain shrimp in colander, remove lemons and peppercorns, put in ice water for about 3 minutes and then remove and pat dry.
In a medium bowl, mix mayonnaise, mint, shallot and remaining lemon juice. Chop shrimp into 3-4 pieces per shrimp and blend into dressing mix. Gently fold in radishes, orange and avocado.
Number of Servings: 3
Recipe submitted by SparkPeople user JENDALY.
Nutritional Info Amount Per Serving
- Calories: 344.8
- Total Fat: 20.9 g
- Cholesterol: 176.1 mg
- Sodium: 1,022.1 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.9 g
- Protein: 24.9 g
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