Beth's Avocado Shrimp Salad Recipe | ENTERTAINING WITH BETH
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8 سال پیش
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Learn how to make a
Learn how to make a healthy salad of Shrimp and Avocado. The perfect easy summer dinner idea!
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PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press http://bit.ly/EWBGarlicPressYT
Citrus Zester http://bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT
Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
John Boos Cutting Boards http://bit.ly/EWBBoardYT
KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups http://bit.ly/EWBPyrexYT
All Clad Waffle Iron http://bit.ly/EWBWaffleYT
Learn how to make a delicious Avocado Shrimp Salad served in Avocado shells. A super simple summer recipe that looks so elegant too!
WATCH MORE SUMMER RECIPES!
Chicken Brochettes and Grilled Zucchini Salad http://bit.ly/ChickBroZukes
Strawberry Shortcakes http://bit.ly/StrawShortEWB
Apricot Galette http://bit.ly/ApricotGalette
Coconut Ice Cream Baskets http://bit.ly/CoconutBaskets
Plum Crumble http://bit.ly/PlumCrumbleEWB
Blueberry Tartlettes http://bit.ly/1GunB0G
Ultimate Peach Cobbler http://bit.ly/1fjkmAo
Chocolate Chunk Ice Cream http://bit.ly/1eq9Cjz
Peach,Nectarine, Blackberry Crumble http://bit.ly/CrumbleEWB
BETH’S AVOCADO SHRIMP SALAD RECIPE
Serves 4
INGREDIENTS:
1 lb (450g) of Shrimp
drizzle of olive oil
salt and pepper to taste
For Dressing:
3 tbsp (45 ml) sour cream
1 tbsp (15 ml) mayonnaise
¼ tsp (1.25 ml) lemon zest
¼ tsp (1.25 ml) fresh lemon juice
1 tbsp (15 ml) fresh dill, minced + more for garnish
1/3 cup (80 ml) tomato, diced
1/3 cup (80 ml) cucumber, diced
2 tbsp (30 ml), radish, diced
2 ripe avocados, cut into chunks, shells reserved
METHOD:
Preheat Oven to 375F/(190C)
Place shrimp on a rimed sheet pan and drizzle with olive oil and season with salt and pepper. Bake for 7 mins until pink and cooked through. Set aside and allow to cool.
Meanwhile in a small bowl combine sour cream, mayonnaise, lemon zest and juice, fresh dill, salt and pepper to taste. Whisk to combine. Set aside.
Dice shrimp into small cubes and transfer to a large bowl. Add the diced tomatoes, cucumbers and radish. NOTE: This part could be done the day before, covered and refrigerated with the sauce also covered and refrigerated.
Moments before serving, slice the avocado in half, length wise. Scoop out the avocado with a large spoon. Cut avocado into small chunks, add to the large bowl of shrimp and veggies.
Toss the dressing with the shrimp and veggies. Spoon the salad back into the Avocado Shells, place two cups filled with the salad on a plate, top with freshly cracked pepper and a fresh sprig of dill and place an editable flower on the side.
Serve as a light dinner or lunch, or it’s also great as a first course too!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press http://bit.ly/EWBGarlicPressYT
Citrus Zester http://bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT
Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
John Boos Cutting Boards http://bit.ly/EWBBoardYT
KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups http://bit.ly/EWBPyrexYT
All Clad Waffle Iron http://bit.ly/EWBWaffleYT
Learn how to make a delicious Avocado Shrimp Salad served in Avocado shells. A super simple summer recipe that looks so elegant too!
WATCH MORE SUMMER RECIPES!
Chicken Brochettes and Grilled Zucchini Salad http://bit.ly/ChickBroZukes
Strawberry Shortcakes http://bit.ly/StrawShortEWB
Apricot Galette http://bit.ly/ApricotGalette
Coconut Ice Cream Baskets http://bit.ly/CoconutBaskets
Plum Crumble http://bit.ly/PlumCrumbleEWB
Blueberry Tartlettes http://bit.ly/1GunB0G
Ultimate Peach Cobbler http://bit.ly/1fjkmAo
Chocolate Chunk Ice Cream http://bit.ly/1eq9Cjz
Peach,Nectarine, Blackberry Crumble http://bit.ly/CrumbleEWB
BETH’S AVOCADO SHRIMP SALAD RECIPE
Serves 4
INGREDIENTS:
1 lb (450g) of Shrimp
drizzle of olive oil
salt and pepper to taste
For Dressing:
3 tbsp (45 ml) sour cream
1 tbsp (15 ml) mayonnaise
¼ tsp (1.25 ml) lemon zest
¼ tsp (1.25 ml) fresh lemon juice
1 tbsp (15 ml) fresh dill, minced + more for garnish
1/3 cup (80 ml) tomato, diced
1/3 cup (80 ml) cucumber, diced
2 tbsp (30 ml), radish, diced
2 ripe avocados, cut into chunks, shells reserved
METHOD:
Preheat Oven to 375F/(190C)
Place shrimp on a rimed sheet pan and drizzle with olive oil and season with salt and pepper. Bake for 7 mins until pink and cooked through. Set aside and allow to cool.
Meanwhile in a small bowl combine sour cream, mayonnaise, lemon zest and juice, fresh dill, salt and pepper to taste. Whisk to combine. Set aside.
Dice shrimp into small cubes and transfer to a large bowl. Add the diced tomatoes, cucumbers and radish. NOTE: This part could be done the day before, covered and refrigerated with the sauce also covered and refrigerated.
Moments before serving, slice the avocado in half, length wise. Scoop out the avocado with a large spoon. Cut avocado into small chunks, add to the large bowl of shrimp and veggies.
Toss the dressing with the shrimp and veggies. Spoon the salad back into the Avocado Shells, place two cups filled with the salad on a plate, top with freshly cracked pepper and a fresh sprig of dill and place an editable flower on the side.
Serve as a light dinner or lunch, or it’s also great as a first course too!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
8 سال پیش
در تاریخ 1395/04/11 منتشر شده
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