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Shrimp and avocado salad will get dressed up with a zippy herb sauce

Shrimp and Avocado Salad With Corn and Tomatoes

Complete time:30 min


Complete time:30 min


I visited a Peruvian restaurant years in the past to attempt its well-known roasted hen (which was glorious), however the dish that captivated me that evening, which I’ve been reflecting on ever since, was the appetizer. It was half an avocado nonetheless in its peel, crammed with a mound of shrimp salad studded with corn, tomatoes and onion, and smothered in essentially the most mouthwatering cilantro-lime sauce. The sauce was totally different from the aji verde on the desk (which, too, was glorious) — it was brighter with a number of lime and a delicate contact of warmth, so there was no want to carry again spooning it over every thing. I could not get sufficient of it.

Right here, I turned the unforgettable flavors on that plate into a whole, gorgeous tower of a meal. For the creamy base layer, I unleashed the avocado from its shell, merely mashing it onto the plate, making it straightforward to pile excessive with corn, tomatoes and onion. I used cooked, contemporary corn — which I’m at all times seeking to profit from this time of yr — however frozen and thawed works, too.

After seasoning that with a squeeze of contemporary lime juice and a sprinkle of salt, I topped it with 4 of the most important shrimp I may discover. You possibly can, in fact, boil and chill the shrimp your self, however shopping for it precooked makes this dish really easy it barely counts as cooking. I attempt to at all times preserve a bag of frozen cooked shrimp available.

These layers of scrumptious, nutritious elements change into a stage for the true star right here: the sauce, which is well made by mixing handfuls of cilantro with scallion, slightly serrano pepper and garlic, lime juice, a splash of vinegar, and olive oil and mayonnaise. It comes out creamy and gorgeously inexperienced, able to be spooned over this tower of shrimp, greens and avocado, or absolutely anything else you may think about, from merely grilled hen, fish or greens to sliced ​​tomatoes or boiled potatoes. Contemplating how unforgettable this sauce is, and the way a lot you are able to do with it, you would possibly wish to make a double batch.

Shrimp and Avocado Salad With Corn and Tomatoes

NOTE: If utilizing contemporary corn, you will want about two ears to get 1 cup of kernels. The corn needs to be cooked and chilled.

To boil your individual shrimp, convey a medium pot of generously salted water to a boil. Quarter a lemon, squeeze it into the water after which drop it into the pot. Add the shrimp, cut back the warmth to medium-low and poach till the shrimp turns pink and curled, 2 to three minutes. Slice one shrimp open to see that it’s opaque all through, then drain and unfold on a platter to chill. (The cooking time will differ with the scale of the shrimp.)

Storage: The shrimp may be refrigerated for as much as 2 days; the sauce for as much as 4 days.

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  • 2 cups (2 1/2 ounces) packed contemporary coriander leaves and tender stems
  • 2 scallions, coarsely chopped
  • 2 serrano peppers, seeded and chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons contemporary lime juice
  • 2 tablespoons olive oil
  • 1 garlic clove, roughly chopped
  • 1 teaspoon white vinegar
  • 1/4 teaspoon effective salt, plus extra to style
  • Water, as wanted
  • 2 ripe avocados (11 ounces whole)
  • 1 cup frozen corn kernels, defrosted and chilled (see NOTE)
  • 1 cup (6 ounces) grape tomatoes, quartered
  • 2 tablespoons finely diced purple onion
  • 1 tablespoon contemporary lime juice, plus extra to style
  • 1/4 teaspoon effective salt, plus extra to style
  • 1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 rely; see NOTE)

Make the sauce: In a blender, place the cilantro, scallions, serrano peppers, mayonnaise, lime juice, olive oil, garlic, vinegar and salt and mix on low to mix, then improve to excessive and mix till clean. If the sauce is just too thick, add water, 1 tablespoon at a time, till it reaches the specified consistency. Style and season with extra salt, if wanted. You must have a scant 1 cup.

Make the salad: Halve, pit and peel the avocados, and place the flesh of 1/2 avocado onto every of the 4 serving plates; mash it with a fork. Prime every with 1/4 cup every corn and tomatoes, and a number of the purple onion, then drizzle every with the lime juice and sprinkle with salt.

Place 4 to five shrimp on prime of every mound, then spoon the sauce over every and serve.

Per serving (1/2 avocado, 1/2 cup corn combination, 4 shrimp and three tablespoons sauce)

Energy: 479; Complete Fats: 32g; Saturated Fats: 4g; Ldl cholesterol: 180mg; Sodium: 518mg; Carbohydrates: 23g; Dietary Fiber: 8g; Sugar: g; Protein: 26g

This evaluation is an estimate based mostly on accessible elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Examined by Anna Rodríguez; e mail inquiries to

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