Chunky Guac and Shrimp Salad Feature

Chunky Guacamole & Shrimp Salad

Some people might call this a “deconstructed” guacamole salad … all the ingredients are there but they still stand on their own: avocado, onion, pepper, jalapeno, and tomato. Toss in a little lime juice, fresh cilantro, salt and pepper. The shrimp top it off and it all sits on a layer of cool and creamy cottage cheese.

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cottage cheese

Are you a cottage cheese lover, or are you one who looks at it and wonders how anyone could actually want to eat it? I actually fall somewhere in the middle of these two categories. I fall into the “it depends on what you put with it” category. Lots of people eat it plain, with fruits and vegetables, with peanut butter and jelly, on toast or crackers. I’m getting there. I know it’s good for you (high protein dairy source, low-fat, reasonable calories), but I don’t crave it … yet.

This salad, however, I do crave. I saw a version of it on Pinterest when I was eating lunch after lunch after lunch on the bleachers at high school baseball games. Those hot, humid, long afternoons required something light, fresh and portable. And then there are those cold, windy, winter days where I just need a reminder that the sun will come out again. Luckily, the ingredients for this salad are readily available any time of year.

Chunky Guacamole and Shrimp Salad 1

build your own

I love cilantro. My husband hates it. Some people can’t get enough jalapeño. Others prefer not to “feel the burn”. Accommodate everyone’s personal preferences by making this a build-your-own-salad-bar. Line up the ingredients and let ’em get creative:

  • more or less of an ingredient
  • how large/small the vegetables are cut (bigger cuts for bigger punches of flavor)
  • omit an ingredient (not the cottage cheese … it is so good)
  • BIG bowl or small plate

This would actually make a fantastic picnic or potluck dish too. Layer the ingredients in mason jars or small, clear, plastic cups for easy serving.

Chunky Guac & Shrimp Salad

Print Recipe
Chunky Guacamole & Shrimp Salad
This might be the healthiest Mexican-style salad you've ever tried! All the goodness and freshness of guacamole plus perfectly seasoned shrimp and cool cottage cheese come together to make this easily customizable meal.
Chunky Guac and Shrimp Salad Feature
Prep Time 15 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 3 tablespoons avocado oil divided
  • 1 pound raw shrimp peeled and deveined
  • 1 teaspoon chili powder
  • 1/2 teaspoon Salt
  • 2 limes quartered
  • 1 green pepper diced or cut into strips
  • 1 red pepper diced or cut into strips
  • 1 jalapeño thinly sliced
  • 1 Avocado diced or cut into strips, drizzled with lime juice
  • 1 purple onion thinly sliced
  • 8 ounces cherry or grape tomatoes whole, halved or quartered
  • 16 ounces cottage cheese
  • Fresh cilantro
Prep Time 15 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 3 tablespoons avocado oil divided
  • 1 pound raw shrimp peeled and deveined
  • 1 teaspoon chili powder
  • 1/2 teaspoon Salt
  • 2 limes quartered
  • 1 green pepper diced or cut into strips
  • 1 red pepper diced or cut into strips
  • 1 jalapeño thinly sliced
  • 1 Avocado diced or cut into strips, drizzled with lime juice
  • 1 purple onion thinly sliced
  • 8 ounces cherry or grape tomatoes whole, halved or quartered
  • 16 ounces cottage cheese
  • Fresh cilantro
Chunky Guac and Shrimp Salad Feature
Instructions
  1. Toss the shrimp in one tablespoon of the avocado oil. Sprinkle with the chili powder and salt over the shrimp and toss to combine. Squeeze one small lime (or half a larger lime) over the shrimp.
  2. Heat one tablespoon of the remaining avocado oil in a large skillet over medium heat. Add half of the shrimp to the pan (the shrimp should sizzle when they touch the pan). The shrimp are ready to turn when the edges touching the pan start to turn pink (about 1-2 minutes, more if using larger shrimp).
    Sautéed Shrimp
  3. Turn the shrimp over and cook for another 1-2 minutes. Do not overcook the shrimp as they will continue to cook even after removal from the pan. Remove shrimp from pan to a plate or bowl.
    Sautéed Shrimp
  4. Add the final tablespoon of avocado oil to the pan, allow the oil to heat and then repeat cooking steps with remaining uncooked shrimp.
  5. Assemble salads or allow each person to create their own. A squeeze of fresh lime juice and fresh cilantro or green onions adds the perfect finishing touch.
    Chunky Guacamole and Shrimp Salad 3
Recipe Notes

Vegetable Oil or Canola Oil can be used instead of Avocado Oil.

Shrimp is sold on a size-count measure. The number of shrimp in one pound depends on the size of the shrimp. For this recipe, I purchased one pound of 31/40 count shrimp. This means there are approximately 35 shrimp in one pound. You can use larger or smaller shrimp as you prefer but be sure to adjust your cooking times accordingly.

I am grateful to Pinterest for inspiring so many of my dishes. While browsing through a cottage cheese search, a Roasted Beet and Cottage Cheese Toast recipe caught my eye.

Guess I know what’s for lunch tomorrow!

Chunky Guacamole and Shrimp Salad Pin

 

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