Beth's Avocado Shrimp Salad Recipe | ENTERTAINING WITH BETH
- Hey guys, today Iwanted to share with you
one of my favorite summer recipes
for when it is just too hot to cook,
but you want to create something elegant.
It is my avocado, shrimp cups.
I also love this recipebecause you can serve it
as a main dish or also works beautifully
as an appetizer as well.
Let me show you how quickand easy it comes together.
So the first thing we're gonnado is take a pound of shrimp,
place it on a large cookie sheet,
and keep the tails on, whichmakes this nice and easy.
And then you're gonnadrizzle with some olive oil.
And season with salt andpepper, just to taste.
And you're gonna place them ina 375 degree fahrenheit oven
for just about seven minutes.
And once they're pink and cooked through,
you can remove them from the oven
and just allow them to cool,
while you prep the restof the ingredients.
Then in a small bowl, we're gonna prepare
the dressing for our shrimp salad.
So, we're gonna take threetablespoons of sour cream.
Now, you can also usecreme fraiche or a plain,
unflavored Greek yogurt.
I know in some parts of the world,
sour cream is hard to find.
So, if you need an alternative,that would be two good ones.
And one tablespoon ofstore bought mayonnaise.
And you're also gonnaadd a quarter teaspoon
of fresh lemon zest.
And a quarter teaspoonof fresh lemon juice.
A tablespoon of freshly minced dill.
And you can just whisk that up with a fork
until it's nice and smooth.
And then in a large bowl, we're gonna add
a third of a cup of diced tomatoes
and a third of a cup of diced cucumber.
And two tablespoons of diced radish.
I like the radish, 'cause I think
a little kick is good in the salad,
but if you're not a radish fan,
you could leave them out.
And then you're gonna add your shrimp.
So you're just gonna remove the tails
and then cut up your shrimpinto some nice, diced cubes.
And then at this stage, youcould do this the day before
or several hours beforeyou plan on serving this.
You could just coverit, place in the fridge
and cover your dressingand place in the fridge.
I wouldn't mix them, Iwould keep them separate
until you're ready to serve.
Just to make sure that thoseflavors are as pronounced
as possible when you go serve it.
And that your salad doesn'tget to watery and soupy on you.
Then moments before serving,
you're going to take a ripe avocado
and then scoop out with alarge spoon, the avocado flesh.
And then dice it into somesmall bite size chunks.
And you're gonna add the avocado
to all of your veggies and shrimp mixture.
And then you're gonnapour your dressing on top
and give it a nice toss.
And then at this stage,you're gonna be left
with these beautiful little avocado shells
that we are going to use toserve our shrimp salad in.
And it looks really elegant that way.
And it's super easy to do.
And then you can put two on a plate.
Top with some freshly grated pepper
and a little sprig of dill on each one.
And then to make itextra special and fancy,
I do like to add someedible flowers to the plate.
So this time of year, Ihave a lot of nasturtiums
growing in my garden,which are edible flowers.
They have a wonderfulpeppery taste to them.
I love to serve them in salads.
Or also they're quitepretty on top of a cocktail.
Or you could also use a slice of lemon
or sliced tomato would be lovely as well.
And that's it, that's all there is to it.
It's a great thing topresent at a dinner party
during the summer, becauseit is so refreshing
and delicious and isalso very light as well.
So if you did want toserve this as an appetizer,
it actually pairs very wellwith my chicken brochettes
and zucchini salad whichI'll leave you a link
in the description if youwanted to create a nice menu.
All right you guys, I hopeyou give this one a try
and let me know what you think.
And I will see you back here next week
for another easy and delicious recipe.
Until then, bye.
Learn how to make a healthy salad of Shrimp and Avocado. The perfect easy summer dinner idea! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT Learn how to make a delicious Avocado Shrimp Salad served in Avocado shells. A super simple summer recipe that looks so elegant too! WATCH MORE SUMMER RECIPES! Chicken Brochettes and Grilled Zucchini Salad http://bit.ly/ChickBroZukes Strawberry Shortcakes http://bit.ly/StrawShortEWB Apricot Galette http://bit.ly/ApricotGalette Coconut Ice Cream Baskets http://bit.ly/CoconutBaskets Plum Crumble http://bit.ly/PlumCrumbleEWB Blueberry Tartlettes http://bit.ly/1GunB0G Ultimate Peach Cobbler http://bit.ly/1fjkmAo Chocolate Chunk Ice Cream http://bit.ly/1eq9Cjz Peach,Nectarine, Blackberry Crumble http://bit.ly/CrumbleEWB BETH’S AVOCADO SHRIMP SALAD RECIPE Serves 4 INGREDIENTS: 1 lb (450g) of Shrimp drizzle of olive oil salt and pepper to taste For Dressing: 3 tbsp (45 ml) sour cream 1 tbsp (15 ml) mayonnaise ¼ tsp (1.25 ml) lemon zest ¼ tsp (1.25 ml) fresh lemon juice 1 tbsp (15 ml) fresh dill, minced + more for garnish 1/3 cup (80 ml) tomato, diced 1/3 cup (80 ml) cucumber, diced 2 tbsp (30 ml), radish, diced 2 ripe avocados, cut into chunks, shells reserved METHOD: Preheat Oven to 375F/(190C) Place shrimp on a rimed sheet pan and drizzle with olive oil and season with salt and pepper. Bake for 7 mins until pink and cooked through. Set aside and allow to cool. Meanwhile in a small bowl combine sour cream, mayonnaise, lemon zest and juice, fresh dill, salt and pepper to taste. Whisk to combine. Set aside. Dice shrimp into small cubes and transfer to a large bowl. Add the diced tomatoes, cucumbers and radish. NOTE: This part could be done the day before, covered and refrigerated with the sauce also covered and refrigerated. Moments before serving, slice the avocado in half, length wise. Scoop out the avocado with a large spoon. Cut avocado into small chunks, add to the large bowl of shrimp and veggies. Toss the dressing with the shrimp and veggies. Spoon the salad back into the Avocado Shells, place two cups filled with the salad on a plate, top with freshly cracked pepper and a fresh sprig of dill and place an editable flower on the side. Serve as a light dinner or lunch, or it’s also great as a first course too! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.