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.