Roasted Shrimp salad with Avocado and white beans. Tossed with a light vinaigrette, tomato cucumber, fresh and delightful, this one screams Summer.
With warmer days, singing birds and blooming tulips, I found myself jotting down ingredients I needed for this wonderful roasted shrimp salad. We loved this salad and it’s certainly a keeper recipe. If you’re looking for a healthy shrimp salad recipe, this one is most certainly worth a try. Roasted shrimp is tossed with white beans, chunks of creamy avocado, tomato, cucumber and diced red onion. Simply dressed with olive oil, lime juice and some red pepper flakes, this is a delightful guilt-free light meal.
We loved this recipe. The only thing I changed was to dust the shrimp with some Chipotle chile powder. Not that it needed it, but I just couldn’t help myself. I also added just a tad of orange juice to sweeten up olive oil, lime dressing.
My recommendation, is to keep this recipe in your back pocket for one of those hot Summer days when you’re in the mood for a fresh and easy dinner. This one fits the bill in your search for shrimp avocado salad recipes.
Recipe for Roasted Shrimp Salad with Avocado and White Beans
I hope you give this shrimp salad with avocado recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite shrimp salad recipe, let me know, I’d love to give it a try.
More Avocado Salad Recipes
- Avocado Mango Salad with Blue Cheese
- Avocado Potato Salad with Tangy Avocado Dressing
- Creamy Tangy Avocado Chicken Salad
- Hearts of Palm Salad with Avocado
Healthy Summer Shrimp, White Bean and Avocado Salad.
- 1/2 pound medium shrimp peeled, deveined
- 3 tablespoons olive oil
- salt and pepper to taste
- 1/2 teaspoon Chipotle chile powder
- 1-15 ounce can Cannellini beans drained and rinsed
- 1/2 large tomato cut into 1/2 inch dice
- 1/4 cup red onion chopped
- 2 tablespoons fresh cilantro chopped
- 1/2 small cucumber cut into 1/2 dice cut into 1/2 inch dice
- 1 avocado peeled, pitted and cut into 1/2 inch pieces
- 2 tablespoons lime juice
- 1 teaspoon orange juice
- 1/4 tsp crushed red pepper
- Preheat oven to 400. Line a rimmed baking sheet with foil
- In a bowl, toss shrimp with 1 tablespoon of oil, season with salt, pepper and chipotle chile powder. Spread in a single layer on baking sheet and roast until just cooked through, about 3-5 minutes. Transfer to a bowl and allow to slightly cool.
- In a bowl, combine beans, tomato, onion, cucumber, and cilantro. Whisk remaining 2 tablespoons oil, lime juice, orange juice and crushed red pepper in a bowl. Pour over salad, toss to combine.
- Fold in avocados. Season with additional salt and pepper. Serve immediately or cover and store in fridge.
Roasted Shrimp Salad with Avocado …It’s what’s for Dinner
Looking for more Healthy Shrimp Salad Recipes? How about:
Grilled Shrimp Salad with Chipotle Dressing
This post includes an affiliate link for Chipotle Chile Powder, for your convenience.
Sam @ My Carolina Kitchen says
May 12, 2014 at 4:51 amLove this salad and a little chipotle dust is always welcome. This would be great for lunch and very filling with the beans. You are right – it’s a keeper.
Sam
Lea Ann Brown says
May 12, 2014 at 6:18 amThanks for easing my guilt about altering her recipe. I just love that darn Chipotle powder on shrimp, and it seemed to be a great partner for this recipe.
Emily @ It Bakes Me Happy says
May 12, 2014 at 5:01 amYum this shrimp salad looks and sounds delicious, perfect it summer!
Lea Ann Brown says
May 12, 2014 at 6:17 amThanks so much Emily! You should try this one. Delicious and healthy. Not all recipes can make that claim. 🙂
Tricia @ Saving room for dessert says
May 12, 2014 at 5:48 amWhat a great recipe! What a great combination of flavors and so pretty too!
Lea Ann Brown says
May 12, 2014 at 6:16 amThanks so much Tricia. We really liked this recipe.
Pam says
May 12, 2014 at 9:07 amLook at those shrimp – they look perfect! Great looking salad.
maria @ close to home says
May 12, 2014 at 9:23 amThanks so much for the sweet introduction. I like that you spiced things up a bit, my kids would not have gone for that. I think it is totally acceptable to change it up a bit I do it all the time with SRC recipes. Glad you liked it, Totatlly forgot about that recipe.
Lea Ann Brown says
May 16, 2014 at 6:45 amYou’re so welcome Maria. Thanks for a great recipe.
colleen @ Secrets from the Cookie Princess says
May 12, 2014 at 10:46 amGreat pick as we go into warm weather months.
Lea Ann Brown says
May 16, 2014 at 6:45 amThanks Colleen. Our snow has finally melted, so I’m ready for those warm weather months.
Jean says
May 12, 2014 at 11:54 amThis sounds delicious. I had your blog this month and I found it beautiful and inspiring and, of course, delicious.
Lea Ann Brown says
May 16, 2014 at 6:45 amThank you so much Jean. Such kind comments are always welcome. 🙂
Heather says
May 12, 2014 at 12:30 pmYUM! I never thought of roasting shrimp before. Great SRC choice!
Lea Ann Brown says
May 16, 2014 at 6:46 amEasy and delicious way to cook shrimp. This is actually the 2nd time I’ve done it. Works like a charm.
Jen says
May 12, 2014 at 2:50 pmThis looks so great. I prefer salads that don’t have lettuce in them. I always find it hard to get all the lettuce down without drowning it in dressing first. And then what’s the point? Shrimp is also a nice change from the usual chicken salad. Beautiful!
Lea Ann Brown says
May 16, 2014 at 6:46 amI agree jen. It’s always nice to find an alternative.
Karen Harris says
May 12, 2014 at 3:07 pmThis looks delicious and your photo is so pretty!
Lea Ann Brown says
May 16, 2014 at 6:46 amThank you Karen.
Holly says
May 12, 2014 at 3:26 pmYou got beautiful color on your shrimp and I like the ease of roasting the shrimp. You picked a great recipe, I’ll take your advice and try it this summer. For the snow we have on the ground today it is one more batch of chili for me for the season.
Lea Ann Brown says
May 16, 2014 at 6:47 amThank you Holly! I’m so glad that darn snow is melted. I’m ready for warm.
Deb @ Cooking on the Front Burner says
May 12, 2014 at 7:26 pmWhat a great choice Lea Ann! We love shrimp dishes and this looks delicious!
Lea Ann Brown says
May 16, 2014 at 6:44 amThanks Deb.
Chaya says
May 12, 2014 at 7:29 pmThis makes a perfect lunch or light supper. I love the addition of the avocados.
Lea Ann Brown says
May 16, 2014 at 6:43 amThanks Chaya. So nice of you to stop in. Love new visitors.
Debra says
May 12, 2014 at 7:47 pmSalad looks delish but I am checking out that blackberry sauce, too!
Lea Ann Brown says
May 16, 2014 at 6:43 amYes, I’m all over that blackberry sauce. One..of..these..days.
cheri says
May 12, 2014 at 9:27 pmOh Wow! what a great combination, love meals like this! I bet the chipotle dust was wonderful on this. The secret recipe club sounds like fun.
Lea Ann Brown says
May 16, 2014 at 6:43 amThanks so much Cheri. We really liked this recipe and I’ll make it lots over this Summer.
CJ Huang says
May 13, 2014 at 11:19 amOh man! I totally need to try these shrimp! I like how you sprinkled a bit of chipotle on top too. 🙂
Lea Ann Brown says
May 16, 2014 at 6:42 amThanks CJ.
sara says
May 13, 2014 at 12:41 pmTotally gorgeous salad! Looks so yummy. 🙂
Lea Ann Brown says
May 16, 2014 at 6:42 amThanks Sara. And thanks for stopping in. Always love new visitors.
Susan says
May 13, 2014 at 2:52 pmThis would be great on a hot, summer day! I too, love the sprinkle of chipotle powder 🙂
Lea Ann Brown says
May 16, 2014 at 6:41 amAbsolutely Susan. Can’t wait to have this again.
danielle says
May 14, 2014 at 7:34 amI love all things chipotle – I bet this is fantastic!
Lea Ann Brown says
May 16, 2014 at 6:41 amThanks Danielle.
Erica says
May 14, 2014 at 11:55 amWhat a delicious salad! Delicious flavors and textures!
Lea Ann Brown says
May 16, 2014 at 6:40 amThanks so much Erica.
John@Kitchen Riffs says
May 14, 2014 at 4:11 pmI always find myself dusting things with chipotle chile powder too. I can’t get enough of the flavor! This looks excellent — thanks so much.
Lea Ann Brown says
May 16, 2014 at 6:40 amI love the stuff John. 🙂
Shelley C says
May 14, 2014 at 7:24 pmThis look so fresh and so perfect for a fun summer dinner! Great choice.
Lea Ann Brown says
May 16, 2014 at 6:39 amThanks Shelley!
Amira says
May 14, 2014 at 11:50 pmLoving this recipe so much! How flavorful and delicious this is! Will keep them in mind for when we are entertaining next.
Lea Ann Brown says
May 16, 2014 at 6:39 amIt’s a good one Amira. Hope you like it.
Karen (Back Road Journal) says
May 15, 2014 at 2:53 pmI think you chose a nice recipe to try…it is different with the beans and avocado to go with the shrimp.
Lea Ann Brown says
May 16, 2014 at 6:38 amWe loved this recipe Karen.
Abbe@This is How I Cook says
May 15, 2014 at 3:59 pmWhat a great simple recipe and perfect for summer! Is it summer? I am sure hoping the weather is getting us there! I love shrimp!
Lea Ann Brown says
May 16, 2014 at 6:38 amI think it might be Summer one of these days. Before you know it we’ll be complaining about the heat! 🙂 Thanks Abbe.