Shrimp and Avocado Salad
Recipe GLPR4a9a7275437556
A vibrant, tropical salad featuring succulent shrimp, creamy avocado, and bright citrus flavors. Large pink shrimp are paired with buttery avocado wedges, crisp Boston lettuce, tart grapefruit segments, and a zesty lime-cilantro dressing topped with toasted pumpkin seeds for a satisfying crunch.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¼ cup Raw pumpkin seeds (pepitas)
⅓ cup Extra-virgin olive oil
2 tablespoon Fresh lime juice
1 Small shallot, thinly sliced
¼ cup Chopped fresh cilantro
1 Large grapefruit
1 Hass avocado, cut into lengthwise wedges
Salt
Freshly ground black pepper
¾ pound Large shelled and deveined shrimp
5 ounce Boston lettuce, torn into bite-size pieces
Directions
Toast the pumpkin seeds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and set aside.
Cut away the peel and white pith from the grapefruit. Working over a small bowl to catch juices, use a small sharp knife to segment the grapefruit by cutting along either side of each membrane, releasing the segments. Set segments aside; reserve the juice for the dressing if desired.
In a small bowl, whisk together the olive oil, lime juice, sliced shallot, and cilantro. Season the dressing with salt and pepper to taste.
Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 2–3 minutes per side, until they turn opaque and reach an internal temperature of 145°F. Season lightly with salt and pepper during cooking. Transfer the cooked shrimp to a plate and let cool slightly.
Place the torn Boston lettuce in a large serving bowl. Arrange the cooked shrimp, grapefruit segments, and avocado wedges over the lettuce.
Drizzle the prepared dressing over the salad and gently toss to combine. Divide the salad among six plates and top each serving with a generous sprinkle of the toasted pumpkin seeds. Serve immediately.
