Shrimp salad makes a wonderful summer appetizer.
For a light and delicious appetizer this shrimp salad hits the mark. It's easy, fresh, and ready in under 30 minutes.
The use of light mayonnaise in this recipe is offset by the inclusion of the avocado. The avocado helps to add a creaminess to the salad as well as adds healthy fats.
The use of vegan mayonnaise will make this a dish suitable for pescatarians. Otherwise, it's gluten-free and dairy-free.
(Makes 8 servings)
2 cups light mayonnaise
2 tablespoons balsamic vinegar
1 clove garlic
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
4 cups frozen baby shrimp, thawed
2 avocados, chopped
32 cherry tomatoes, halved
In a medium mixing bowl, add the mayonnaise, balsamic vinegar, garlic, sea salt, and ground white pepper. Mix well to combine. Cover and refrigerate until needed.
Place a large pot filled 2/3 with water over medium-high heat and bring to a boil. While the water comes to a boil, prepare a large bowl 1/2 filled with ice water and set near the stove. Lower the thawed baby shrimp into the boiling water (cooking in batches if needed). As soon as they turn pink and opaque (2 to 5 minutes depending on the size of the shrimp), use a slotted spoon to transfer them to the bowl of ice water. Set aside.
Prepare the avocado and tomatoes and place in a large bowl. Drain the shrimp and pat dry before adding them to the large bowl with the avocado and tomato. Add the dressing and toss to coat evenly. Serve with lemon slices and fresh dill (optional).
Nutritional Information Per Serving:
total calories = 248 | total fat = 19.13g | saturated fat = 2.95g | cholesterol = 63mg | sodium = 885.38mg | net carbohydrates = 9.8g | dietary fibre = 3.14g | sugars = 5.03g | protein = 7.23g