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Recipe courtesy of Sandra Lee

Bay Shrimp and Avocado Salad

  • Level: Easy
  • Yield: serves 2
  • Nutritional Analysis
    Per Serving
    Calories
    322
    Total Fat
    16 grams
    Saturated Fat
    1.5 grams
    Cholesterol
    143 milligrams
    Sodium
    1142 milligrams
    Carbohydrates
    28 grams
    Dietary Fiber
    8 grams
    Sugar
    7 grams
    Protein
    20 grams
  • Total: 5 min
  • Active: 5 min
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Ingredients

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

Directions

  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.
Show: Semi-Homemade Cooking
Episode: Beach Bash

Categories:

Easy Shrimp Recipes Shellfish Recipes Shrimp Easy Appetizer Appetizer Shrimp Salad Salad Recipes Carrot Salad Carrot Recipes American

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30 Reviews
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Marie L.

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. <br />Spottyma from Georgia

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