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Poached Shrimp Shrimp Avocado Salad
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
 

This quick Gluten Free and Low Carb Poached Shrimp Avocado Salad is loaded with Spring Vegetables and a Citrus Dressing.

Course: Appetizer, Mains, Salads
Cuisine: American, Mediterranean
Servings: 4 people
Calories: 274 kcal
Author: Alyssa Brantley
5 from 2 votes
Poached Shrimp Salad with Avocado from www.EverydayMaven.com
Ingredients
  • 1 bunch fresh dill, divided 6 to 8 sprigs for poaching liquid, 1/3 cup roughly chopped (packed)
  • 1 large lemon, divided 1/2 for poaching liquid, 1/2 reserved for dressing
  • 1 medium red onion, divided 1/2 for poaching liquid and 1/2 quartered and very thinly sliced
  • 4 ounces fennel, divided greens trimmed and added to poaching liquid, white bulb quartered and thinly sliced
  • 1 teaspoon kosher salt (for poaching liquid)
  • 8 whole black peppercorns (for poaching liquid)
  • pinch crushed red pepper flakes (for poaching liquid)
  • 1.5 pounds Jumbo Shrimp (16/20) peeled and deveined, tails on optional
  • 1 pound asparagus ends trimmed and cut on the diagonal into 1" pieces
  • 1/2 seedless English cucumber halved and cut into 1/8" half moons
  • 1 large avocado skin removed and cut into chunks
DRESSING:
  • 1 Tablespoon lemon juice (from remaining 1/2 lemon)
  • 2 Tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • pinch crushed red pepper flakes
Instructions
PREP:
  1. Set aside 6 to 8 sprigs of fresh dill for poaching liquid and roughly chop remaining dill. Measure 1/3 cup (packed) and set aside.

    Poached Shrimp Salad Ingredients from www.EverydayMaven.com
  2. Cut lemon in half, reserve 1/2 for dressing and set 1/2 aside for poaching liquid.

  3. Peel red onion and slice in half. Reserve 1/2 for poaching liquid and quarter and very thinly slice remaining half. Set aside.

  4. Cut off the fennel fronds (greens) and set aside for poaching liquid. Trim bottom of fennel bulb. Quarter fennel and thinly slice.

  5. Grab a 3-Quart pot and add 6 to 8 sprigs of fresh dill, 1/2 lemon, 1/2 red onion, the greens from the fennel, 1 tsp kosher salt, 8 whole black peppercorns and a pinch of crushed red pepper flakes. Cover with cold water until the pot is about 3/4 full.

    Poached Shrimp Salad Ingredients from www.EverydayMaven.com
  6. While water is coming to a boil, prep the shrimp by removing the shells (leaving the tails on is optional) and using a paring knife to remove the top vein.

  7. Once poaching liquid comes to a boil, carefully add shrimp. Poach for 2 to 3 minutes or until shrimp are in a perfect "C" shape. Test and quickly remove to a strainer and set aside.

    How to poach shrimp from www.everydaymaven.com
  8. Dump poaching liquid and refill pot with cold water and a pinch of salt. Set on stove-top and bring to a boil (for asparagus).

  9. While water is coming to a boil, trim ends of asparagus and cut on the diagonal into 1" pieces.

  10. Add asparagus pieces to boiling water and cook for 1 minute. Immediately drain and run under very cold water.

    How to blanch asparagus from www.EverydayMaven.com
  11. Combine 1 T of lemon juice (from remaining lemon half), 2 T extra virgin olive oil, 1/4 teaspoon kosher salt and a pinch of crushed red pepper flakes in a small bowl or jar. Whisk or shake until well mixed and set aside.

  12. Wash cucumber and slice in half. Slice into 1/8" half moons and set aside.

  13. Cut avocado in half, remove pit and carefully peel away the skin. Cut each half into 1/2" chunks.

  14. Combine all ingredients except shrimp in a large mixing bowl. Add dressing and gently toss to coat. Divide into 2 servings (for dinner) or 4 servings (for appetizer) and top with shrimp. Serve within 1 hour and Enjoy!

    Poached Shrimp Salad with Avocado from www.EverydayMaven.com
Nutrition Facts
Poached Shrimp Shrimp Avocado Salad
Amount Per Serving (0.25 finished dish)
Calories 274 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 428mg 143%
Sodium 1921mg 80%
Potassium 564mg 16%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 38g 76%
Vitamin A 19.1%
Vitamin C 21.8%
Calcium 30.3%
Iron 36.4%
* Percent Daily Values are based on a 2000 calorie diet.

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