Shrimp And Avocado Salad With Corn And Tomatoes

In this superb meal tower, a base layer of creamy, mashed avocado is piled high with corn, tomatoes, and onions, then topped with chilled cooked shrimp, and finally drizzled with a mouth-watering cilantro and lemongrass sauce. lime which is creamy and shiny, and has just a hint of warmth. The sauce is also excellent on grilled chicken, fish or vegetables; sliced ​​tomatoes; boiled potatoes; and more, and it keeps for a few days in the fridge, you might want to make a double batch.

Total time: 30 mins

Storage Notes: Shrimp can be refrigerated for up to 2 days; the sauce for up to 4 days.



Size tested: 4 servings

  • For the sauce
  • 2 cups (2 1/2 ounces) packed fresh cilantro leaves and tender stems

  • 2 green onions, coarsely chopped

  • 2 serrano peppers, seeded and chopped

  • 1/4 cup mayonnaise

  • 2 tablespoons fresh lime juice

  • 2 tablespoons olive oil

  • 1 clove garlic, coarsely chopped

  • 1 teaspoon of white vinegar

  • 1/4 teaspoon fine salt, plus more to taste

  • Water, as needed

  • For the salad
  • 2 ripe avocados (11 ounces total)

  • 1 cup frozen corn kernels, thawed and refrigerated (see NOTE)

  • 1 cup (6 ounces) grape tomatoes, quartered

  • 2 tablespoons finely chopped red onion

  • 1 tbsp fresh lime juice, plus more to taste

  • 1/4 teaspoon fine salt, plus more to taste

  • 1 pound peeled and deveined jumbo shrimp, cooked and chilled (16-20 units; see NOTE)


Make the sauce: In a blender, place the cilantro, green onions, serrano peppers, mayonnaise, lime juice, olive oil, garlic, vinegar and salt and blend over low heat to combine, then increase to high and blend until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency. Taste and season with additional salt, if needed. You should barely have 1 cup.

Prepare the salad: halve, pit and peel the avocados, and place the flesh of 1/2 avocado on each of the 4 serving plates; mash it with a fork. Top each with 1/4 cup corn and tomatoes, and a little red onion, then drizzle each with lime juice and sprinkle with salt.

Place 4-5 prawns on each mound, then pour the sauce over them and serve.

NOTE: If using fresh corn, you will need about two cobs to make 1 cup of kernels. Corn should be cooked and refrigerated.

To boil your own shrimp, bring a medium pot of generously salted water to a boil. Quarter a lemon, squeeze it into the water and drop it into the pan. Add shrimp, reduce heat to medium-low and poach until shrimp turn pink and rolled up, 2 to 3 minutes. Slice a shrimp open to see that it is entirely opaque, then drain and spread on a tray to cool. (Cooking time varies depending on the size of the shrimp.)

Origin of the recipe

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Anna Rodriguez.

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