Best 3 Grilled Shrimp Avocado Clementine Salad Recipes
Indulge in a tantalizing culinary journey with Grilled Shrimp, Avocado, and Clementine Salad, a vibrant and refreshing dish that dances on your palate. This delightful salad offers a harmonious symphony of flavors and textures, featuring succulent shrimp grilled to perfection, creamy avocado, juicy clementines, and a zesty dressing that elevates every bite. Discover additional culinary gems within this article, including a zesty Orange and Avocado Salad, a refreshing Avocado and Grapefruit Salad, and a tangy Clementine and Avocado Salsa. Prepare to embark on a flavor-filled adventure that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ZESTY LIME SHRIMP AND AVOCADO SALAD
Steps:
- In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
- Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
GRILLED SHRIMP, AVOCADO, & CLEMENTINE SALAD
Steps:
- An hour before grilling, marinate shrimp in the juice of one lime, salt, pepper, 2 tbs of cilantro, 2 cloves of finely grated garlic, pinch of cumin, and 2 tbs olive oil. Cover and refrigerate. Fill a large salad bowl with baby lettuce, arugula, and remaining cilantro. Or any leafy greens you prefer. Peel and dice avocado, add to salad bowl. Peel and divide clementine wedges, add to salad bowl. Chop peppers into large chunks. Divide zucchini lengthwise several times. Toss with juice of one lime, salt and pepper. Grill until soft and the skin chars. Cut into bite size pieces and add to salad bowl. Grill shrimp until flesh turns pink and begins to brown around the edges. Baste shrimp with the juice of 1 lime as they cook. Add shrimp to the salad bowl. Toss with remaining olive oil, lime juice, salt, pepper, and cayenne pepper to taste. Enjoy!
Tips:
- Select the freshest shrimp possible. Look for shrimp that are firm and have a slightly translucent appearance. Avoid shrimp that are discolored or have a strong odor.
- Properly devein the shrimp. Deveining removes the digestive tract from the shrimp, which can contain grit and bacteria. To devein shrimp, use a sharp knife to make a shallow incision along the back of the shrimp, then use your fingers to pull out the vein.
- Marinate the shrimp before grilling. Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will help to tenderize and add flavor to the shrimp.
- Grill the shrimp over medium-high heat. This will help to create a nice char on the outside of the shrimp while keeping the inside tender and juicy.
- Do not overcook the shrimp. Overcooked shrimp will become tough and rubbery. Cook the shrimp just until they are pink and opaque, about 2-3 minutes per side.
- Serve the shrimp immediately. Grilled shrimp is best served immediately, while they are still hot and juicy.
Conclusion:
This grilled shrimp avocado clementine salad is a delicious and refreshing dish that is perfect for a summer meal. The grilled shrimp are tender and flavorful, and the avocado, clementine, and red onion add a nice crunch and sweetness. The dressing is light and tangy, and it perfectly complements the other ingredients. This salad is sure to be a hit at your next party or gathering.
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