Shrimp Avocado Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound big shrimp, defrosted
02 -
2 cups torn lettuce
03 -
1/4 red onion, finely chopped
04 -
2 avocados, cut into thin pieces
05 -
1 tablespoon fresh cilantro, minced
→ Tangy Lime Dressing
06 -
3 tablespoons good quality olive oil
07 -
3 tablespoons freshly squeezed lime juice
08 -
1 teaspoon ground cumin
09 -
1/2 teaspoon regular salt
10 -
1/2 teaspoon coarsely ground black pepper
# Instructions:
01 -
Get water boiling in a big pot. Turn heat down to medium. Put shrimp in a steamer basket or strainer above the pot and cover it. Cook until they curl up and turn pink, about 4-6 minutes. Take them out and let them cool down
02 -
Find a bowl big enough for all your salad stuff. Mix olive oil, lime juice, cumin, salt and pepper together until they're well combined
03 -
Place cooled shrimp on top of the dressing in your bowl. Throw in lettuce and red onions, then toss everything with the dressing. Add avocado slices around the edges and sprinkle cilantro on top
04 -
You can eat it right away or chill it first
# Notes:
01 -
Keep any extras in a sealed container for up to 2 days, but it's best eaten within a day so the avocados don't turn brown
02 -
You can make the dressing up to 2 weeks ahead. Feel free to use pre-cooked shrimp to save time
03 -
Swap red onions for green ones if you want. Try paprika or coriander instead of cumin in your dressing