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Meet Noreen!

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Noreen's Kitchen

Prepare dressing in the bottom of the bowl you will serve in.

Add lime juice, olive oil, cilantro and agave nectar to the bowl and whisk well.  NOTE:  When I made this salad, I used the reserved cooking liquid from roasting the shrimp for the dressing in place of the additional olive oil. 

Add the remaining ingredients to the bowl and gently stir to combine and coat with the dressing. 

This salad holds well for up to two days in a sealed container in the refrigerator.  After the second day, I removed the remaining shrimp and put them in another container to use in green salads for the next couple of days.  The avocado and tomato will not hold well beyond a couple of days, but the shrimp are fine.  
 
                                             Enjoy!

Roasted Shrimp & Avocado Salad

Today I am sharing a fantastic, light and easy salad that is perfect for just about any meal you can think of!  This roasted shrimp and avocado salad is delicious, fresh and light.  It has creaminess from the avocado, sweetness from the lime and agave vinaigrette and freshness from the crisp vegetables.  I know you are going to love this fresh salad perfect for spring and summer!

I have used roasted shrimp in this salad.  I shared how I roast shrimp in a previous post.  This is a super easy way to cook your shrimp without losing flavor.  I seasoned it simply with seafood seasoning and lemon along with some olive oil.  Save the cooking liquid because you will use it to make the dressing.

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Noreen's Kitchen
Roasted Shrimp & Avocado Salad

2 pounds Roasted white shrimp
2 avocados cubed
1 cup grape tomatoes halved
1 cup red bell pepper cubed
1 cup sweet onion cubed
1 cup Persian cucumber sliced
½ cup cilantro, chopped
Juice of 2 limes
¼ cup olive oil

1 tablespoon agave nectar or honey

I loved this salad and even Rick said it was much more delicious than he expected.  He is not a huge fan of avocado or salads in general but he really did enjoy this.  I ate this over a few days and it held in the fridge well.  After the third day I removed the extra shrimp and stored them in a separate container and enjoyed them in a green salad the next day.  I don't recommend holding this salad for more than a couple of days and highly recommend only eating this or serving it to guests on the day it is made.

You can add or take away ingredients that you love or don't love to this salad.  Fresh corn would be lovely or even sticks of jicama for a crunchy addition.  You make this salad your own,  my suggestion is just a starting point.

I hope you give this roasted shrimp and avocado salad a try sometime soon and I hope you love it!

Happy Eating!

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 prefer "white" shrimp and the 16-20 size which means that you will find approximately 16 to 20 shrimp per pound.  White shrimp can have a few more than that depending on the time of year they are pulled from the water.  If you are buying frozen shrimp, always seek out the raw variety and not the fully cooked.  You can sometimes get "EZ Peel" shrimp which has had a blade taken to the back of the shell and it has been de-veined and the shells slip off more easily than other types.  In the end, you should get what you prefer.

I season my shrimp simply.  Olive oil, lemon juice and some of my homemade seafood seasoning.  You can use your favorite seafood seasoning such as Old Bay if you like.  Whatever you have on hand will work and if you don't have a blend, some paprika, thyme, oregano, garlic, onion, salt and pepper will do the trick.  Toss all those together with the shrimp.

I have built this salad with fresh ingredients from the local white shrimp to fresh avocados along with Persian cucumbers, red bell pepper, sweet onion and heirloom grape tomatoes.  This is an excellent salad to make for lunch or dinner and is really a nice way to serve guests for a luncheon or even a potluck if you make it in quantities large enough for a crowd.

I made the dressing for this salad a little differently because I wanted to use the delicious liquid left over from the roasting of the shrimp.  I started with freshly squeezed lime juice in the bottom of the salad bowl.  Added chopped cilantro, agave nectar and then the cooking liquid from the shrimp which had olive oil, lemon juice and seasoning.  This was the perfect combination of flavors for the salad with the citrus and the herbaceous cilantro along with the slight sweetness of the agave.