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Spicy Shrimp Avocado Salad

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“I found this recipe on the California Avocado Commission's website. It is a spicy, refreshing salad that can serve 3 as an entree. It can serve 6 as a compliment to any mexican meal. Preparation time does not include the chill time for the salsa. This salsa is a real keeper! Use it for chips, eggs, tacos, steaks, burgers... It is worth saving this recipe for the salsa alone!”
READY IN:
25mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare salsa ahead as follows:
  2. Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes.
  3. Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt.
  4. Whirl until only a few lumps remain.
  5. Chill thoroughly.
  6. For the Salad:
  7. Cut up shrimp in bite size pieces and place in a medium bowl.
  8. Add fresh lemon juice and let it stand for about 5 minutes.
  9. Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes.
  10. Serve salad in tostada shells and dress with salsa over the top.

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