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Shrimp Avocado Salad

  • people
  • mins


  • 700 gms Shrimp (Peeled & Deveined)
  • 1 tsp Cajun Spices
  • 1 tsp Smoked Paprika
  • 1 Garlic Clove
  • ½ tbsp Honey
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • 2 Ripe Avocados
  • 1 cup Celery (Finely chopped)
  • 1 Red Onion (Finely chopped)
  • Baby Arugula (200 gms)
  • ½ cup Fresh Dill
  • Red Chili


  • 1/2 cup Knorr Light Mayo
  • 2 tbsp Vinegar
  • 2 tbsp Lemon/Lime Juice
  • 1 tbsp Honey
  • ¼ Cup Fresh Dill
  • Salt & Pepper
  • Step 1
    In a large bowl, add your peeled and deveined shrimp and season with Cajun spices, smoked paprika, salt & pepper. Add crushed garlic, honey, olive oil, and mix till fully coated
  • Step 2
    Transfer the shrimp to a nonstick pan over medium to high heat and sear for around 5-6 minutes till shrimp is fully cooked, remove off heat and set aside to cool
  • Step 3
    For the dressing, mix ½ cup of Knorr Light Mayo, vinegar, lemon juice, honey, dill, salt & pepper, and whisk till fully incorporated
  • Step 4
    To assemble the salad, add cooked shrimp to a large bowl, add chopped avocados, finely chopped celery, finely chopped onion, fresh fill, and half of the Mayo Dressing, and mix
  • Step 5
    Transfer the salad on a serving plate with a bed of arugula and garnish with red hot chili and drizzle the remaining dressing

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