Recipes with Shrimp and Avocado
Shrimp and avocado bring together the sea and the garden in fresh, light dishes. From tacos to salads, this combination is refreshing and full of healthy fats and protein.
4 Recipe Ideas
Shrimp and Avocado Tacos
Seasoned shrimp in warm tortillas with sliced avocado, cabbage slaw, and chipotle crema.
Shrimp Avocado Salad
Grilled shrimp over mixed greens with avocado, mango, and a citrus vinaigrette.
Shrimp and Avocado Ceviche
Chilled shrimp with diced avocado, tomato, red onion, lime juice, and cilantro. Perfect appetizer.
Shrimp Avocado Sushi Bowls
Deconstructed sushi with seasoned rice, cooked shrimp, avocado, cucumber, and spicy mayo.
Cooking Tips
🦐 Shrimp
- Devein shrimp by running a knife along the back and pulling out the dark vein.
- Shrimp cook in 2-3 minutes per side — they're done when pink and curled.
- Don't thaw shrimp in hot water; use cold water or overnight in the fridge.
Nutrition: Low-calorie protein source with iodine and selenium. 3oz has 20g protein and only 84 calories.
Storage: Use fresh shrimp within 2 days. Frozen shrimp keeps for 6 months.
🥑 Avocado
- Check ripeness by pressing gently near the stem — it should give slightly.
- Add lime or lemon juice to cut avocado to prevent browning.
- Store unripe avocados with a banana in a paper bag to speed up ripening.
Nutrition: Rich in healthy monounsaturated fats, potassium, and fiber. Half an avocado has about 160 calories.
Storage: Ripen at room temperature. Refrigerate once ripe for up to 3 days.
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