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Seared Shrimp And Avocado Salad

This seared shrimp and avocado salad is the perfect meal for those hot summer days! With its juicy shrimp, creamy avocado, and tangy vinaigrette, it's like a party in your mouth.

Tasty Team
92% would make again

Under 30 minutes

Seared Shrimp And Avocado Salad

Under 30 minutes


for 3 servings

  • ½ lb private selection argentine shrimp (230 g), frozen
  • 2 tablespoons olive oil
  • 1 garlic, minced
  • ½ teaspoon kosher salt
  • pepper, to taste
  • 1 teaspoon lemon zest
  • 4 cups mesclun greens (300 g)
  • ½ cup quinoa (85 g), cooked
  • ½ cup cherry tomato (100 g), halved
  • ½ cup avocado (75 g), diced
  • ¼ cup chickpeas (50 g), roasted
  • 2 tablespoons scallions, sliced, white part only


  • 1 tablespoon shallot
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons dijon mustard
  • kosher salt, to taste
  • pepper, to taste
  • ½ cup olive oil (120 mL)

Nutrition Info

  • Calories 689
  • Fat 52g
  • Carbs 35g
  • Fiber 14g
  • Sugar 9g
  • Protein 22g

Estimated values based on one serving size.


  1. Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
  2. In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
  3. Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
  4. Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
  5. To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
  6. Enjoy!
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Seared Shrimp And Avocado Salad