Shrimp and Avocado Salad

Name: Shrimp and Avocado Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
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

Recipe GLPR4a9a7275437556

Salad

25 min

171 cal

Servings: 6

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight salad that hits on most counts. Shrimp and avocado are reliably available at Harris Teeter and Food Lion; all other ingredients are standard grocery staples, so no special trips required. At roughly $2.50 to $3 per serving driven mainly by shrimp and avocado, it's moderate for a protein salad. The 25-minute time is honest if your shrimp comes pre-thawed or you buy it pre-cooked, but if you're starting from frozen, add 15 minutes. It reheats poorly (shrimp toughens, avocado browns), so this is a same-night dish best eaten fresh, and it skews toward a light side dish or lunch rather than a filling weeknight dinner for a hungry family.