Basil Avocado Shrimp Salad

Basil Avocado Shrimp Salad

This salad is TOO good not to share with you guys!

The flavor combinations are out of this world and I guarantee you that you are going to want to eat this AT LEAST once a week!


Xo Jen


Basil Avocado Shrimp Salad



  • Cooking spray
  • 20 large shrimp, peeled and deveined (about 3/4 lb.)
  • 1 1/2 c. grape tomatoes, halved
  • 1/4 small red onion, finely diced
  • 2 avocados, diced
  • 4 fresh basil leaves, thinly sliced
  • 2 large heads of butterhead or romaine lettuce


  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 3 fresh basil leaves, thinly sliced
  • 2 tbsp. white wine vinegar
  • 3 tbsp. extra-virgin olive oil or avocado oil
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper



  1. Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
  2. Make the marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika, and season with salt and pepper. 
  3. In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated. 
  4. Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.


No Comments

Post A Comment