Prawn Salad with Avocado (Shrimp Salad)

Whether you call this a prawn salad or shrimp salad, this is a summer favourite no matter where you are. A handful of ingredients that are matched to perfection – sometimes you just can’t beat the classics!

An ideal salad to highlight fresh prawns, matched with the creaminess of healthy fat avocado and a hit of zingy lemon makes this salad perfect for summer entertaining.

serving ideas

Served with crusty bread this makes for a refreshing lunch or light dinner.

You can also serve it as alongside a grilled seafood platter for an elegant dinner.

With a casual Family dinner with fish and chips.

Makes a wonderful entree served in lettuce cups with a sprinkle of smoked paprika.

How to make prawn/Shrimp and Avocado Salad

1PREPARE PRAWNS Peel and devein your cooked prawns, rinse well in a colander under cold running water. Leave in the colander to drain well (place a plate underneath and keep in the fridge).

2PREPARE AVOCADO Peel the avocado and remove the pit, then cut into slices. Fan 1/4 of each onto each corner of a square platter, squeeze some lemon juice on the avocado to avoid discolouration.

3ASSEMBLE THE SALAD

In a mixing bowl place the peeled prawns, olive oil, remaining lemon juice and season with salt and pepper. Stir until well combined, taste and adjust seasonings according to your taste.

Arrange the prawns in the middle of the platter with the fanned avocado quarters at each corner, serve immediately.

Step by step instructions on how to peel and devein a prawn.

Can I make it ahead?

I like to buy seafood no more than a day before I plan on using it. You can either buy shrimp that has already been cleaned for your or clean and peel them the day before and store covered in your fridge.

As avocado browns easily I recommend cutting it and adding some lemon juice to it just before serving.

What about leftovers?

Personally I would not keep any leftovers for more than a day covered in the fridge. They would be great on toasted sourdough with a poached egg and some hollandaise.

Shrimp or Prawn with Avocado Salad

A Shrimp and Avocado recipe in the US or Prawn and Avocado in Australia, this is a summer favourite no matter where you are.

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Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

(Times are an estimate and will depend on your skill level)

Course: Salad

Cuisine: Australian

Keyword: Easy

Servings: 4

Calories: 209kcal

Ingredients

• 1 avocado
• 24 cooked prawns
• Juice of 1 lemon medium-large
• 3 tbsps olive oil
• Sea salt and cracked black pepper

Metric – Imperial

Instructions

• Peel and devein your cooked prawns, rinse well in a colander under cold running water. Leave in the colander to drain well (place a plate underneath and keep in the fridge).
• Peel the avocado and remove the pit, then cut into slices. Fan 1/4 of each onto each corner of a square platter, squeeze some lemon juice on the avocado to avoid discolouration.
• In a mixing bowl place the peeled prawns, olive oil, remaining lemon juice and season with salt and pepper. Stir until well combined, taste and adjust seasonings according to your taste.
• Arrange the prawns in the middle of the platter with the fanned avocado quarters at each corner, serve immediately.

Video

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Nutrition Facts

Shrimp or Prawn with Avocado Salad

Amount Per Serving

Calories 209 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 91mg30%

Sodium 283mg12%

Potassium 273mg8%

Carbohydrates 4g1%

Fiber 3g13%

Sugar 1g1%

Protein 8g16%

Vitamin A 73IU1%

Vitamin C 7mg8%

Calcium 58mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The video in this recipe is courtesy of The Raw Chef.