SALADS
Crunchy Avocado
Shrimps combined with avocado are a perfect marriage in the culinary world. Somehow these two ingredients please your taste buds in such an exciting way.
HERO INGREDIENT
Avocado

Supercado is what we should call avocados, because they're one of the most inexpensive anti-aging tools for your skin! Don't let its rough outer covering fool you — the inner smoothness and creaminess are what we need for youthful skin. With all of the nutrients, healthy fat and vitamins, an avocado tree could be the next fountain (tree) of youth!

4
SERVES
40 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

740 grams fresh (not frozen) medium-sized shrimp, deveined, cleaned and tails removed

4 tablespoons fresh lemon juice

1 cup small cherry tomatoes, halved

2 green onions, trimmed and finely chopped

2 medium sized avocados, de-pitted and spooned out from the peel and cut into medium cubes

1 tablespoon fresh basil, finely chopped

1  clove of garlic, minced

1 tablespoon fresh corriander, finely chopped

¼ teaspoon fresh ground black pepper

2 tablespoons panko bread crumbs    

Method

1. Into a medium-sized skillet, drizzle the olive oil and place the pan over medium heat.

2. Add the shrimp to the skillet and half the lemon juice. Cook for 6 - 8 minutes until shrimp are fully cooked. Season with salt and pepper for taste. Place the shrimp in a bowl and cover. Let it sit in the refrigerator for 15 to 20 minutes while preparing the rest of the salad.

3. In a large serving bowl, combine the tomatoes, scallions, avocado, other half of lemon juice, basil, garlic, cilantro, and salt and pepper. Mix well and add refrigerated shrimp.

4. Place this bowl into the refrigerator for at least 20 minutes so all the flavors combine. Sprinkle panko crumbs on each serving.

5. Serve when it reaches desired temperature.

Take note! This recipe uses the following:
GROUND BLACK PEPPER
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