Rating: 4.48 stars
21 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A 'summery' salad that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.

Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

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Nutrition Facts

231 calories; protein 19.9g; carbohydrates 4.7g; fat 14.9g; cholesterol 177.1mg; sodium 323.4mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
08/14/2005
Really delicious and even better the next day. This one is a keeper that I will keep on making. Thanks for a wonderful recipe! Read More
(19)
21 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/14/2005
Really delicious and even better the next day. This one is a keeper that I will keep on making. Thanks for a wonderful recipe! Read More
(19)
Rating: 5 stars
03/23/2005
This recipe turned out delicious! Although my husband didn't like it as well said the peppers were overpowering. I loved it and liked it even better the next day in a pita. Will definately make again and again and again.... Read More
(17)
Rating: 5 stars
10/18/2011
Loved it! My only comment was that the olive oil was rather unnecessary and added a whole lot of calories. I only used a tablespoon or so and it was still the right texture and tasted excellent. The avocado was hard to notice if you like avocado I would add a little more. Otherwise I'd substitute the avocado for another vegetable and a little more oil. I added chili pepper flakes but added more than I thought! Just be careful if/when you add chili pepper it definitely makes it but its easy to go overboard. I also forgot the cilantro and I didn't notice it. As a side note if you've got the time and patience I'd cut the shrimp into smaller pieces. It makes it easier to eat and allows the aromatics to blend into the meat more quickly. Read More
(16)
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Rating: 5 stars
06/09/2010
Fantastic! Light, fresh, and full of flavor. I used less olive oil (not sure how much, but probably closer to 3 Tbs), let everything except the avocado marinate all day, then added the avocado and some lemon juice right before serving. Got rave reviews from my family. Also wonderful as leftovers piled on warmed pita bread. The avocado actually didn't turn brown overnight because I had added lemon juice. Read More
(15)
Rating: 4 stars
08/24/2011
This was a really good easy recipe except I tried the fresh Cilantro for the first time ever and it left a really bad taste in my mouth so bad I had to throw it all away. I did some google'ing and found out that indeed some people have a bad "reaction" to cilantro like it tastes like soap. Next time no Cilantro for me and it should be just fine. Read More
(12)
Rating: 5 stars
05/28/2009
This recipe was delicious! You have to let it sit for several hours before serving so the flavors can blend together. I skipped the green pepper but added corn and carrots and served it on a bed of mixed greens. I gave it 5 stars because my Army hubby loved it and he's not a big fan of salads. Read More
(11)
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Rating: 5 stars
04/07/2005
I loved this! My husband really enjoyed it too (for dinner and lunch the next day). I added lots of lemon. Read More
(11)
Rating: 5 stars
06/13/2008
What a delicious dish...we loved it. I let it sit for about 4 hours before serving. Read More
(10)
Rating: 5 stars
09/24/2011
This has become one of our favorite recipes with a few modifications. I dislike bell pepper of any kind so I substituted sun dried tomatoes. Not as much flavor but nice color. I don't use nearly as much olive oil 2 T is sufficient. I serve it on a bed of lettuce drizzled with a little Olive Garden dressing. We have this every couple of weeks. Read More
(8)