Roasted Shrimp White Bean Avocado Salad

Shrimp and avocado salad with white beans

Roasted Shrimp White Bean Avocado Salad

Tossing tomatoes, cucumbers, onion and white beans in a light citrus vinaigrette, makes a lively base for chopped avocado and chipotle roasted shrimp. This oven roasted Shrimp and Avocado Salad is a happy little light no-fuss Summer dinner. And it's ready in about 30 minutes!

Course Main Course Seafood

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 731kcal

Author Lea Ann Brown

Ingredients

1/2 pound medium shrimp peeled, deveined
3 tablespoons olive oil divided
salt and pepper to taste
1/2 teaspoon Chipotle chile powder
15 ounce Canned Cannellini beans drained and rinsed
1/2 cup grape tomatoes halved
1/4 cup red onion chopped. About 1/2 of a small red onion
2 tablespoons fresh cilantro chopped
1/2 small cucumber peeled and cut into 1/2 inch dice
1 avocado peeled, pitted and cut into 1/2 inch pieces
2 tablespoons lime juice
2 teaspoon orange juice
1/4 teaspoon crushed red pepper

Instructions

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.

Notes

This Shrimp White Bean Avocado salad is light enough to serve as an appetizer or as a light main course. If serving as an appetizer, serve in cordial or shot glasses garnished with small lime slice.

Want to turn this shrimp salad into a 15 minute meal. Purchase already cooked shrimp from the grocery store. Let shrimp come to room temperature, toss them with a drizzle of oil and then a sprinkle of chipotle chile powder. Done!

When choosing an avocado for slicing or chopping in a salad, choose one that's firm to the touch but not hard. If you pick an avocado that's too soft or mushy, it will be impossible to cube or slice, plus you'll find dark spots on the green flesh next to the skin, which will compromise the appearance of this salad. Save those for your favorite Guacamole Recipe. And don't use a serrated knife to cut avocado. The soft flesh will show those serrated grooves. A sharp plain paring knife works best for a clean looking sliced avocado.

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