This Shrimp Avocado Cucumber Salad is loaded with red onions, cucumber, red bell peppers, avocado and sautéd shrimp. Also, it’s tossed with a very light and fresh lemon dressing. Delicious!
In a skillet, heat butter and olive oil over medium-high heat. Add shrimp, salt and pepper. Cook for about 1-2 minutes each side or until they are cooked through.
In a large salad bowl, add cucumber, red onions, bell pepper, avocado and shrimp.
In a mason jar, pour the freshly squeezed lemon juice, olive oil, salt and black pepper. Whisk everything together until combined.
Taste to check the seasoning and pour over the salad. Toss to combine and enjoy!
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Notes
If you love shrimp salad, I'm pretty sure you'll love this Pesto Shrimp Tomato Salad Recipe or this Shrimp Avocado Tomato Salad. Both of these salads are super tasty, low-carb and very easy to make since shrimp cooks so fast. They are also great recipes for leftovers and to bring to your work for lunch.
Buy raw large shrimp that is already peeled and deveined to save yourself the time doing it yourself.
I prefer large shrimps as you lower the chances of overcooking them. Overcooking will lead to rubbery shrimp.
Feel free to use frozen shrimp, just thaw them first.
To store: Leftovers can be stored in the fridge for up to 3 days. Enjoy it chilled. The avocado may brown as it oxidizes.