Shrimp and Avocado Salad W Pink Sauce
Dive into a symphony of fresh, vibrant flavors with this Shrimp and Avocado Salad with Pink Sauce, a perfect blend of juicy shrimp, creamy avocado, and crisp mixed greens. Tossed with bursts of sweetness from cherry tomatoes and the subtle zing of red onion, this salad is beautifully dressed with a tangy and zesty homemade pink sauce made from a luscious mix of mayo, ketchup, lime juice, and a hint of heat from hot sauce. In just 20 minutes, you can create this light yet satisfying dish that’s ideal for lunch, dinner, or even as an impressive appetizer. Garnished with fresh cilantro, this salad is not only visually stunning but also packed with nutrients, making it a must-try for shrimp lovers and those seeking a flavorful, no-fuss meal.
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 medium Avocado (ripe, diced)
- 1 cup Cherry tomatoes (halved)
- 0.5 medium Red onion (thinly sliced)
- 4 cups Lettuce (mixed greens or romaine, chopped)
- 0.25 cup Mayonnaise
- 2 tbsp Ketchup
- 1 tbsp Lime juice (freshly squeezed)
- 1 tsp Hot sauce
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
- 2 cloves Garlic (minced)
- 2 tbsp Cilantro (chopped, optional for garnish)
Instructions
Prepare the shrimp by seasoning them with a pinch of salt and black pepper.
Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the pan and cook for 2-3 minutes per side, or until pink and fully cooked through. Remove from heat and set aside to cool slightly.
In a bowl, combine the mayonnaise, ketchup, lime juice, hot sauce, salt, and black pepper. Whisk together until smooth to create the pink sauce. Adjust seasoning as needed and set aside.
In a large mixing bowl, combine the chopped lettuce, diced avocado, cherry tomatoes, and red onion. Gently toss to combine.
Add the cooked shrimp to the salad mixture and drizzle with the pink sauce. Toss gently to coat the salad evenly with the dressing.
Divide the salad among plates or bowls. Garnish with chopped cilantro if desired and serve immediately.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 13.8 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 272 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 3272 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
