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Avocado and Shrimp Salad

Pikantne Appetizers Salads 30 min Medium 17 wyświetleń ~51.71 PLN - (0)
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Description

A light, elegant salad with creamy avocado, juicy shrimp, and fresh vegetables – perfect as an appetizer for New Year's Eve 2025. The dish combines the delicate, slightly citrusy note of lime with the aroma of toasted sesame and fresh cilantro. It looks great served on a large platter: green leaves, pink-white shrimp, and light green pieces of avocado create an appetizing color contrast. The salad is worth serving as a starter before a richer dish, but it also works well as a light option for cocktail parties. It has a fresh, citrusy flavor with the velvety texture of avocado and the delicate firmness of shrimp.

Składniki (12)

Servings:
4
  • Raw shrimp 400 g
  • Avocado 1.7 szt.
  • Lime juice 60 ml
  • Extra virgin olive oil 0.2 łyżek
  • Garlic 1 ząbek
  • Cherry tomatoes 200 g
  • Red onion 0.5 szt.
  • Salad mix 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Fresh coriander 0.3 pęczków
  • Toasted sesame seeds 10 g
💰 Szacowany koszt dania: ~51.71 PLN (12.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the shrimp

1

If you are using frozen shrimp, remove them from the packaging and thaw them slowly in the refrigerator for a few hours or in cold water for 20–30 minutes. After thawing or if you have fresh shrimp: dry them thoroughly with paper towels to remove excess moisture.

Ingredients: Raw shrimp
Use paper towels to dry. Wet shrimp will not fry well and will release water instead of browning.
2

Prepare the marinade: in a bowl, mix 10 g of olive oil (1/2 tablespoon), 1 g of black pepper, 1 g of salt (a pinch), a clove of garlic pressed or finely chopped, and 20 ml of lime juice. Place the shrimp in the bowl, and mix thoroughly with a fork or silicone spatula so that each piece is lightly coated with the marinade. Set aside for 8–10 minutes at room temperature – no longer, as the acid from the lime will start to "cook" the meat.

Ingredients: Raw shrimp, Extra virgin olive oil, Garlic, Lime juice, Salt, Black pepper
Use a medium bowl (about 20 cm in diameter). Do not leave the shrimp in the acidic marinade for longer than 10–15 minutes, otherwise they will become soft and mushy.

Frying the shrimp

3

Heat a 26–28 cm skillet over medium-high heat. When the skillet is hot, add 10 g of olive oil (1/2 tablespoon). Place the shrimp in a single layer – do not overcrowd the skillet. Cook for 1–2 minutes on one side, until the edges start to brown and a pink color appears. Flip the shrimp and cook for another 1–2 minutes. The shrimp are ready when they are pink, opaque, and firm (the center should not be raw or translucent).

Ingredients: Raw shrimp, Extra virgin olive oil
The best is a non-stick or cast iron skillet. Use kitchen tongs to turn them. Do not fry the shrimp for too long – they will become rubbery. The entire frying process should not take more than 4 minutes.

Chilling the shrimp

4

After frying, transfer the shrimp to a plate lined with paper towels and let them rest for 2–3 minutes to release excess fat. Do not cover tightly – the shell should remain firm.

Ingredients: Raw shrimp
Use a plate with a paper towel to drain the fat. Resting allows the juices to redistribute evenly and maintain juiciness.

Preparing the vegetables and avocado

5

Cut the cherry tomatoes in half. Thinly slice the red onion into feathers (if you want to soften the sharpness, place the sliced onion in a bowl of cold water for 5 minutes, then drain). Avocado: stand the fruit upright, cut with a knife along the pit, twist both halves and separate. Remove the pit with a spoon or by gently hitting the knife and pulling out the pit (be careful with your fingers). Use a spoon to scoop out the flesh from each half and place it on a cutting board. Cut the flesh into cubes about 1–1.5 cm on each side. Immediately drizzle the pieces with 20 ml of lime juice to prevent browning.

Ingredients: Cherry tomatoes, Red onion, Avocado, Lime juice
Use a sharp knife and a cutting board. When removing the pit, do not try to hit the knife too hard — do it firmly and without haste. Sprinkling with lime will prevent the avocado from browning quickly.

Dressing

6

In a small bowl, combine the remaining 10 g of olive oil (1/2 tablespoon), the remaining lime juice (about 20 ml if any is left), a pinch of salt (1 g), and a pinch of freshly ground pepper (1 g). Whisk vigorously with a fork or whisk for about 20–30 seconds until the dressing becomes smooth and slightly emulsified.

Ingredients: Extra virgin olive oil, Lime juice, Salt, Black pepper
Use a small bowl and a whisk or fork. If the dressing seems too sharp, add half a teaspoon of honey (optional) — remember, honey is not vegan.

Salad Assembly

7

In a large bowl or on a platter, arrange the mixed greens (100 g). Drizzle about half of the prepared dressing and gently toss for 20–30 seconds to evenly coat the leaves. Distribute the salad onto plates/on the platter, adding the cherry tomatoes, slices of red onion, and cubes of avocado evenly. Top with the cooked shrimp in aesthetically pleasing clusters. Drizzle the remaining dressing in spots to avoid overpowering the texture of the avocado.

Ingredients: Salad mix, Cherry tomatoes, Red onion, Avocado, Raw shrimp, Extra virgin olive oil
Use a large spoon and tongs to mix the salad. Gently toss to avoid mashing the avocado. Arrange the shrimp evenly so that each serving has a few.

Finishing and serving

8

Sprinkle the salad with freshly chopped cilantro (10 g) and optionally 10 g of toasted sesame for crunch. Check the taste and season with a little salt and pepper if needed. Serve immediately – best at room temperature (shrimp slightly warm or cooled).

Ingredients: Fresh coriander, Toasted sesame seeds, Salt, Black pepper
If you're serving at a party, prepare the ingredients in advance (shrimp and vegetables), but mix the salad just before serving to prevent the avocado from browning.

Fun Fact

💡

Shrimp have been valued since ancient times – in Japan and China, they are ingredients in exquisite dishes, and avocado, called 'ahuacatl' by the Aztecs, was traditionally paired with seafood due to its creamy texture.

Best for

Sylwester 2025 przyjęcie koktajlowe lekka kolacja dla gości

Tips

🍽️ Serving

Serve the salad on a large platter in the center of the table, allowing guests to help themselves. Make sure the shrimp are not hot – slightly warm or at room temperature will be better. For aesthetic effect, arrange the shrimp in a circle or in groups, with the avocado placed nearby to create a color contrast.

🥡 Storage

It's best to prepare the ingredients separately and combine them just before serving. Store the shrimp in the refrigerator for up to 24 hours in a closed container. Cut avocado should not be stored for too long – when drizzled with lime, it can stay fresh for 4–6 hours in the refrigerator, but it's best to use it immediately. Combined salad is not recommended for storage – the leaves will wilt.

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