Shrimp & Avocado Salad

Yields4 ServingsPrep Time20 minsCook Time6 minsTotal Time26 mins

1 lb raw 21-25 count tail-off peeled and deveined shrimp

2 tsp salt-free lemon pepper seasoning

1 tbsp Finlandia unsalted butter

2 tbsp fresh lemon juice

2 tbsp olive oil

1 cup halved cherry tomatoes

¼ cup chopped red onion

1 tbsp chopped fresh cilantro

1 large avocado, peeled, pitted and chopped

1 cup cup packed baby arugula

In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.

In large bowl, whisk lemon juice, oil, and ¼ teaspoon each salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.

Nutrition Facts

0 servings

Serving size

1 1/2 cups

Amount per serving
Calories306

% Daily Value *
Total Fat 19g25%

Saturated Fat 4g20%
Cholesterol 203mg68%
Sodium 428mg19%
Total Carbohydrate 9g4%

Dietary Fiber 5g18%

Total Sugars 4g
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Shrimp & Avocado Salad