Fiesta Shrimp Salad

Coastal Living
4 servings


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6 cups water
1 1/2 pounds unpeeled large, fresh shrimp
1 small red onion, cut in half and thinly sliced
1 small red bell pepper, cut in thin slices
2 ripe avocados, peeled, seeded and sliced
3/4 cup vegetable oil
1/3 cup fresh lime juice
2 tablespoons orange juice
2 fresh jalapeño peppers, seeded and minced
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups mixed salad greens
Garnish: fresh cilantro sprigs


Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill 30 minutes.

Peel shrimp, leaving tails on, and devein, if desired.

Toss together shrimp and next 3 ingredients.

Combine oil through ground pepper in a jar; cover tightly, and shake vigorously. Pour 1/2 cup mixture over shrimp mixture, reserving remainder; toss gently. Cover and chill 30 minutes.

Serve shrimp mixture on greens; top with cilantro sprig, if desired. Serve with reserved dressing.

Created date

June 2001