Friday, June 7, 2019

Shrimp Avocado Tomato Salad

Shrimp Avocado Tomato Salad

1 tbsp olive oil
1/2 lb raw shrimp — peeled and deveined tail-on
Salt and ground black pepper
4-6 cups romaine lettuce — washed and chopped
1 cup cherry tomatoes — cut in half
3 slices of red onions
Half avocado
2 medium boiled eggs — sliced
Feta cheese for garnishing

  • Using paper towels, pat dry shrimp and add in a medium bowl.
  • Add salt and black pepper. Stir well.
  • In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.

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