Nutritional Info

Nutrition Facts

Serving Size 1 (165g)

Calories 584
Calories from Fat 91 (16%)
Amount Per Serving %DIV
Total Fat 10.1g 16%
Saturated Fat 1.7g 9%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 8.1mg 0%
Potassium 396.5mg 8%
Total Carbohydrate 109.4g 36%
Dietary Fiber 5.1g 21%
Sugars 0g
Protein 10.9g 22%

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Recipe Description
A lemony onion vinaigrette complements avocado and poached shrimp, in this tasty summer salad.
Prep time
2 hr 20 min
Cook time
5 min
Ready In
2 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
2 Pound(lb)  medium raw shrimp
1/4 Cup(c)  olive oil
2   large avocados
1   large head iceberg lettuce, shredded
1/4 Cup(c)  white wine vinegar
2 Tablespoon(T)  lemon juice
1/2 Cup(c)  green onions, thinly sliced
1/8 Teaspoon(t)  seasoned pepper
1/2 Teaspoon(t)  garlic salt

Preparation

Bring a 4 to 5 quart pan of water to a boil over high heat.  Add shrimp.  Reduce heat and simmer, uncovered, until shrimp are just opaque in center.  Cut to test in 4 to 5 minutes.  Drain shrimp, then shell and devein.  Prepare green onion dressing by whisking together ingredients in a small bowl.  Pit, peel, and cube avocado.  Combine shrimp and avocado in a serving bowl.  Pour dressing over avocado and shrimp and mix to coat well.  Cover and refrigerate for 1 to 2 hours.  Arrange lettuce on a platter.  With a slotted spoon, lift shrimp mixture from bowl (reserve dressing) and mound on lettuce.  Offer reserved dressing to spoon over individual servings.

Additional notes

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California Shrimp Salad
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