This Grilled Shrimp & Avocado Salad recipe is the perfect summer salad for your next BBQ! This easy shrimp recipe is light, flavorful, and Keto friendly!
This Grilled Shrimp & Avocado Salad was sponsored by The Spice House, Hamilton Beach, and Farmer’s Pantry as part of the #SummerGrilling event. All opinions are my own. #ad #TheSpiceHouse #Hamilton Beach #CornbreadCrisps
Grilled Shrimp & Avocado Salad
When it’s hot outside, no one wants to turn on the stove. It’s way more fun to head to the backyard and grill outside.
But on rainy summer days, grilling outside isn’t always possible….until now.
Now I’m using the Hamilton Beach® Indoor Searing Grill on rainy days. I just peel and devein the shrimp, then season with The Spice House Vulcan’s Fire Salt, and toss on the grill.
Recipes that use light, fresh ingredients are perfect in summer. I don’t want anything too heavy or greasy.
So I can add the grilled shrimp to this avocado salad and it’s an instant meal. And it’s so easy!
The great thing about this recipe is it’s so versatile! With the same basic ingredients, you can forget the forks and serve it as a shrimp dip recipe paired with some Farmer’s Pantry Jalapeno Cornbread Crisps.
Ingredients:
- Shrimp
- The Spice House Vulcan’s Fire Salt
- Avocados
- Cucumbers
- Cherry Tomatoes
- Onion
- Lemon Juice
Special Tools:
Serve this avocado shrimp salad with:
Shrimp Salad Recipe
Print out the card below so you’ll be ready to lighten things up at your next BBQ!
Grilled Shrimp & Avocado Salad
This Grilled Shrimp & Avocado Salad recipe is the perfect summer salad for your next BBQ! This easy shrimp recipe is light, flavorful, and Keto friendly!
Ingredients
- 1/2 pound shrimp seasoned in Vulcan's Fire Salt peeled, grilled, chopped
- 2 cucumbers quartered, chopped
- 2 avocados chopped
- 1 pint cherry tomatoes quartered
- 1/2 medium white onion minced
- 1/2 cup fresh lemon juice
- salt and pepper to taste
Instructions
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Peel and devein shrimp, then thread two wooden skewers through each shrimp. Place 3-4 shrimp per double skewer.
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Then season with Vulcan's Fire Salt and grill on the sear mode for 3-4 minutes each side until fully cooked and no longer pink.
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While the shrimp is cooking, mix together all other ingredients except the avocado.
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When the shrimp is done, chop it up into bite-sized pieces, and allow to cool.
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Once the shrimp is cooled, add that and the avocado to the cucumber mix. Give it another quick stir and serve!
What’s your favorite shrimp recipe?
More shrimp recipes:
- Shrimp Tacos with Jalapeno Mango Slaw
- Creamy Shrimp & Mushroom Alfredo
- Shrimp Tacos with Pineapple Salsa
#SummerGrilling Week
This week, we’re sharing the best grill recipes and celebrating the start of summer with an amazing giveaway, sponsored by BBQGuys, Farmer’s Pantry, Joy Jolt, The Spice House, and Torani. Learn more about our sponsors here.
Enter the #SummerGrilling Giveaway!
Official Rules and Conditions for the #SummerGrilling Giveaway: Official Rules and Conditions for the #SummerGrilling Giveaway: One grand prize winner will receive a prize package including:
- iGrill Mini Grilling Thermometer from BBQGuys
- Case of Cornbread Crisps from Farmer’s Pantry
- Indoor Searing Grill from Hamilton Beach
- Stella High Ball Glassware from Joy Jolt
- Best Seller Collection from The Spice House
- 1 Year Supply of Syrups from Torani
- $100 via PayPal
Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 5/18/2019. Enter using the widget below. Comment each day for even more chances to win!
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