Shrimp & Avocado Salad Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Shrimp & Avocado Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb small shrimp (peeled, deveined); 6 cups water; 1 tbs kosher salt (for boiling); 2 each avocados (ripe but firm), diced; 2 each roma or vine tomatoes, seeded and diced; 0.5 each small red onion, finely diced; 1 each jalapeño, seeds removed and finely diced; 0.25 cups fresh cilantro, chopped; 3 tbs fresh lime juice (about 2 limes); 1 tbs extra-virgin olive oil; 0 to taste salt (to taste); 0 to taste freshly ground black pepper (to taste); 0.5 cups queso fresco, crumbled; 4 each lime wedges; 8 each tortilla chips or tostadas

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time25m

Serves4

Boiled shrimp with fresh diced avocados, tomatoes, onions, jalapeños, cilantro & lime juice, topped with queso fresco.

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Ingredients

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Salad

1 lb small shrimp (peeled, deveined)

6 cups water

1 tbs kosher salt (for boiling)

2 each avocados (ripe but firm), diced

2 each roma or vine tomatoes, seeded and diced

1/2 each small red onion, finely diced

1 each jalapeño, seeds removed and finely diced

1/4 cups Fresh cilantro, chopped

3 tbs fresh lime juice (about 2 limes)

1 tbs extra-virgin olive oil

0 to taste salt (to taste)

0 to taste freshly ground black pepper (to taste)

1/2 cups queso fresco, crumbled

Optional garnish / serve

4 each Lime wedges

8 each tortilla chips or tostadas

Method

Salad

Prepare shrimp

Bring 6 cups water and 1 tablespoon kosher salt to a rolling boil in a medium saucepan. Add shrimp in a single layer and return to a gentle boil. Cook shrimp 1.5–3 minutes, until opaque and pink and tails curl (timing depends on size). Immediately drain shrimp and transfer to a bowl of ice water to stop cooking; chill 3–5 minutes. Drain well and pat dry with paper towels. If using large shrimp, halve or chop into bite-sized pieces once cooled.

Prep produce

While shrimp cools, halve and pit the avocados and dice into roughly 1/2-inch cubes. Dice tomatoes (remove seeds if you prefer less liquid). Finely dice the red onion and jalapeño (remove seeds for milder heat). Chop cilantro leaves and tender stems. Place all diced produce into a large mixing bowl.

Make dressing & combine

Add the chilled, drained shrimp to the bowl with the diced produce. Drizzle 3 tablespoons fresh lime juice and 1 tablespoon olive oil over the ingredients. Add 1/4 cup chopped cilantro. Season with salt and freshly ground pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust). Gently toss everything together with a spatula, taking care not to mash the avocado—use a folding motion to coat shrimp and avocado with the lime-olive mixture.

Add cheese

Sprinkle 1/2 cup crumbled queso fresco over the salad and give a very gentle final toss to distribute. Taste and adjust seasoning with additional lime juice, salt or pepper if needed.

Serve

Transfer the shrimp and avocado salad to a serving bowl or portion onto plates. Garnish with additional cilantro sprigs if desired and serve immediately with lime wedges and tortilla chips or tostadas on the side. The salad is best eaten fresh (avocado will darken if left too long).