Shrimp and Avocado Salad Over Arugula Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 pounds - Shrimp, peeled and deveined
  • 1 pinchs - Sea Salt
  • 1/2 teaspoons - Chili Powder
  • 1 tablespoons - Extra Virgin Olive Oil
  • 1/2 - Red Bell Pepper, diced
  • 4 - Shoots Scallions, sliced
  • 3 tablespoons - Fresh Cilantro
  • 1 - Ripe Avacado, cubed
  • 1 cups - Grape or Cherry Tomatoes, halved
  • 1 tablespoons - Lime Juice
  • 4 cups - Arugula
  • Directions:

    Rinse the shrimp and pat dry. Sprinkle with salt and chili powder. Heat 1/2 tablespoon of the olive oil in a skilled on medium heat. Carefully place the shrimp in the pan and sear on each side for about 2 minutes until cooked through. Remove from heat and set aside to cool.
    Combine all vegetables in a serving bowl and toss with the remaining olive oil and lime juice. Gently fold in the shrimp and serve over the arugula sprinkled a little extra virgin olive oil

    Brief Description

    A refreshing salad that's easy to make!

    Main Ingredient:


    Category:  Salads

    Cuisine:  Seafood

    Prep Time: 15 min
    Cook Time: 4 min

    Posted By:


    Posted On:

    June 15, 2016

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