Bay Shrimp and Avocado Salad

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: serves 2
  • Nutrition Info
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8 ounces 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


  1. 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.