Basil Avocado Shrimp Salad

15 Aug 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!

Enjoy!

Xo Jen

Basil Avocado Shrimp Salad

INGREDIENTS:

FOR THE 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

FOR THE MARINADE

• 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

DIRECTIONS:

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.