Photo: Bay Shrimp and Avocado Salad Recipe
Ingredients
- 8 ounces cooked fresh bay shrimp
- 1 cup shredded carrots, rinsed and drained
- 1/2 cup frozen petite peas, thawed
- 1/2 cup frozen cut corn kernels, thawed
- 4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
- Salt and pepper
- 1 ripe avocado, halved and pitted
Directions
Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.
Per Serving: Calories: 322; Total Fat: 16 grams; Saturated Fat: 1.5 grams; Protein: 20 grams; Total carbohydrates: 28 grams; Sugar: 7 grams; Fiber: 8 grams; Cholesterol: 143 milligrams; Sodium: 1142 milligrams
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By Spottymae
Columbus, GA
on July 13, 2012
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This recipe looks good and judging from the ingredients I could give it 4 stars but I cannot give this a rating because I haven't tried it yet, but I can see where the confusion comes in. It was stated to use canned shrimp. Several of the comments said they use raw shrimp and that is not what the recipe called for. Bay shrimp comes in a can 8 oz. Perhaps Sandra should clarify the recipe. after looking at the ingredients, yes, you would need to add some spices to kick it up a notch. I would add a little cayenne pepper, some seasoned salt. Make sure your avacado is ripe which will have more flavor. You have to like salads to enjoy a salad. I am eager to try this and will get back to ye all.
Spottyma from Georgia
By amandacash0719_...
Boise, 51
on August 07, 2010
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I had 2 helpings - it was so fresh tasting. And yes, please use pre-cooked bay shrimp for this recipe - do not substitute with raw shrimp! That's crazy!
By mrsdocchuck_9504051
Mountain Home, AR
on July 15, 2010
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Not only was it weird. It had zero taste.
Plus, we couldn't go out for 2 days after eating the raw shrimp.
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