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Shrimp Salad With Creamy Avocado Dressing

by Joey Firoben featured in 11 Satisfying Salads For Avacado Lovers


for 6 servings

  • 1 lb
    shrimp, peeled and deveined (455 g)
  • 2 tablespoons
  • salt, to taste
  • black pepper, to taste
  • 2 teaspoons
    dried oregano
  • 1 large head romaine lettuce, chopped
  • 1 ½ cups
    cherry tomato, halved (300 g)
  • 1 orange bell pepper, diced

Avocado Dressing

  • 2 tablespoons
    lime, juiced
  • ⅔ cup
    water (160 mL)
  • 1 ripe avocado
  • ½ cup
    full-fat greek yogurt (120 g)
  • salt, to taste
  • black pepper, to taste
    Calories 145
    Fat 5g
    Carbs 5g
    Fiber 0g
    Sugar 3g
    Protein 17g

Estimated values based on one serving size.



  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
  3. Transfer the shrimp to a roasting tray and spread into one even layer.
  4. Roast for 6 minutes, until the shrimp have just turned pink.
  5. For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
  6. In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
  7. Transfer the salad to serving bowls and drizzle on the avocado dressing.
  8. Enjoy!




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