Shrimp and Avocado with Citrus Ginger Dressing
This Shrimp and Avocado with Citrus Ginger Dressing will undoubtedly transport you to the sunny shores of the mediterranean! Tender cooked shrimp mixed with creamy avocado, a hint of green onion along with a burst of delicious flavors like citrus, ginger and sesame work together, a true taste sensation.
This is one of my favorite go-to, low carb summer salads. You can enjoy it as an appetizer or mix it with some salad greens and make a meal out of it. It’s a really great dish for picnics, road trips or taking to the beach.
Shrimp and Avocado Dressing
The dressing takes full advantage of summer limes with a fusion of mediterranean flavors mixed with an Asian influence due to the ginger and toasted sesame oil.
Tangy fresh lime zest and juice, the warmth of ginger, and the nuttiness of sesame oil are combined to create a versatile and delicious dressing. You can also use in leafy salads, stir-fries, and other dishes. This dish is best served at room temperature or chilled, like a shrimp ceviche.
You could classify this dish as a no-cook meal because you can take help from buying already cooked shrimp (or prawns if in the U.K.) from the supermarket. If you like to cook your own shrimp, my Grilled Miso Shrimp would be perfect in this recipe.
Shrimp and Avocado FAQ’s
You can! You can buy good frozen shrimp and either cook them yourself or buy cooked frozen shrimp then defrost them in the fridge overnight.
The best way to check if an avocado is ripe
First, look for the darkest skin with no green present and almost black with a bumpy texture. Then lightly press with the pads of your fingers all over and if it has a little give without leaving an indent, then it is ready.
The key to making a successful salad dressing every time
A simple rule of thumb when making any salad dressing is the ratio of the acid/vinegar to oil to achieve a good emulsion. A 3:1 ratio is 1 part vinegar/acid to 3 parts oil. For this recipe it is 2 tablespoons vinegar plus 1 teaspoon lime juice to ½ cup (118ml) olive oil.
Storing leftover citrus ginger dressing
This dressing will keep well refrigerated in a sealed container up to 2 weeks.
Optional additions to Shrimp and Avocado Salad
Fresh herbs like dill, basil or rosemary.
Shrimp and Avocado with Citrus Ginger Dressing Serving suggestions:
I love it wrapped in a flour tortilla or in a sandwich, tossed with salad greens, served on crispy crackers, atop crusty bread bruschetta style, tossed with noodles or pasta or served with my Tomato and Zucchini Carpaccio.
Shrimp and Avocado with Citrus Ginger Dressing
Tender cooked shrimp mixed with chopped avocado and green onion in a citrus, ginger and sesame dressing.
Ingredients
- For the dressing:
- 2 tablespoons white wine vinegar
- ½ teaspoon lime zest
- 1 teaspoon lime juice
- ¼ teaspoon fresh ginger, grated
- 2 tablespoons honey or agave nectar
- 1 teaspoon toasted sesame oil
- ½ cup (118 ml) olive oil
- Salt to taste
- 1 pound (453 grams) cooked shrimp (prawns in the U.K)
- 2 ripe avocados, cut into bite-size pieces
- 2 green/spring onions, chopped
Instructions
- For the dressing:
To a bowl add the vinegar, lime zest, juice, ginger, honey and oils. Whisk well, combine, taste and add salt as desired. You can also do this in a mason jar with a lid and shake vigorously. - Pour half of the dressing over the cooked shrimp and refrigerate for 20 minutes.
- After 20 minutes, mix in the avocado and green onion and toss with the rest of the dressing.
- Store in a sealed container in the refrigerator for up to 4 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 471Total Fat 44gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 35gCholesterol 220mgSodium 1099mgCarbohydrates 20gFiber 7gSugar 0gProtein 28g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
