Avocado Orange Shrimp Salad

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Avocado Orange Shrimp Salad calories by ingredient
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Good on pita or just on plate lined with lettuce, with a small lemon wedge. Good on pita or just on plate lined with lettuce, with a small lemon wedge.
Number of Servings: 3


    3/4 pound large shrimp, peeled and deveined, tails removed
    Juice from 1 1/2 lemons (a little over 3 Tbsp) PLUS the juiced lemon halves
    1 teaspoon whole black peppercorns
    2 teaspoons sugar
    1 teaspoon salt
    3 scant Tbsp mayonnaise
    2 Tbsp minced shallot
    2 tsp minced mint
    3/4 large orange peeled and cut into small cubes (no white!)
    3 large radishes, thinly sliced
    1 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.

TAGS:  Fish |

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