Shrimp Avocado Salad with Tahini Dressing

Shrimp Avocado Salad with Tahini Dressing is a vibrant, flavorful dish that combines tender shrimp, fresh vegetables, and creamy avocado, all tossed in a tangy, herby tahini dressing. This salad is packed with textures and flavors, from the smoky shrimp to the crunchy corn and the richness of the dressing, making it a perfect choice for a light yet satisfying main dish.

Why You’ll Love This Recipe

This Shrimp Avocado Salad is a perfect balance of freshness and bold flavors. The creamy tahini dressing ties together the sweet, juicy shrimp, charred corn, crisp vegetables, and creamy avocado. The combination of fresh herbs and spices adds a unique and aromatic flavor to every bite. Whether you’re serving it for a light lunch, dinner, or as part of a gathering, this salad will wow your guests with its complexity and deliciousness.

Ingredients

For the Dressing:

• 1/2 cup plain sour cream

• 2 tablespoons tahini paste (stirred)

• 2 tablespoons water

• 1 cup fresh cilantro (tightly packed)

• 1 tablespoon honey

• 3 tablespoons extra virgin olive oil

• 3 tablespoons freshly squeezed lime juice

• 3/4 teaspoon ground cumin

• 3/4 teaspoon sumac

• 1 teaspoon fine sea salt (more to taste)

• 1/2 teaspoon freshly cracked black pepper

• 3 green onion sprigs (green parts only)

• 2 garlic cloves

• 1 jalapeño or serrano pepper (stemmed and cored)

For the Shrimp Salad:

• 2 pounds large shrimp (21-25 per pound, raw, deveined, peeled, and tail off)

• 1 tablespoon Cajun seasoning blend

• 1 tablespoon olive oil or avocado oil

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

• 3 ears of corn (or thawed frozen corn)

• 1 cup grape tomatoes, halved

• 1 cup seedless cucumber, diced

• 1/4 large red onion, finely chopped (or sumac onions: red onion mixed with 1 tsp sumac and 1/4 tsp salt)

• 6 cups romaine lettuce, chopped

• 2 avocados, sliced

• 2 garlic cloves

• 3 tablespoons chopped fresh chives

• 1 tablespoon fresh dill, chopped

• 2 tablespoons flat-leaf parsley, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Dressing:

1. In a blender or food processor, combine sour cream, tahini, water, cilantro, lime juice, cumin, sumac, salt, black pepper, green onions, honey, olive oil, garlic, and jalapeño. Process until smooth and creamy.

2. Cover and refrigerate until ready to use, or for up to 24 hours.

Prepare the Shrimp:

1. Rinse and pat dry the shrimp. Season with Cajun seasoning, 1 tablespoon olive or avocado oil, salt, and pepper.

2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side, until pink and opaque. Set aside to cool.

Cook the Corn:

1. Remove the corn kernels from the cobs. In a large skillet, heat 1 tablespoon olive oil or avocado oil over medium heat. Add the corn kernels and sauté for 5-7 minutes, until slightly charred. Set aside to cool.

Prep the Veggies:

1. Halve the grape tomatoes, dice the cucumber, finely chop the red onion, and chop the romaine lettuce. Peel, pit, and dice the avocados. Mince the garlic, and chop the fresh chives, dill, and parsley.

Assemble the Salad:

1. In a large salad bowl, combine the chopped romaine lettuce, grape tomatoes, diced cucumber, red onion, charred corn, and cooked shrimp.

2. Gently fold in the diced avocados.

Dress and Serve:

1. Pour the tahini dressing over the salad and toss gently to combine. Garnish with fresh herbs and serve immediately!

Servings and Timing

• Servings: 8

• Prep Time: 25 minutes

• Cook Time: 15 minutes

• Total Time: 40 minutes

Variations

• Vegetarian Option: Replace the shrimp with grilled or roasted vegetables, such as bell peppers, zucchini, or mushrooms, for a plant-based version of this salad.

• Dressing Variations: For a spicier kick, add a dash of sriracha or hot sauce to the tahini dressing. You can also swap out cilantro for basil or mint if preferred.

• Add Nuts: For extra crunch, add some toasted almonds, walnuts, or sunflower seeds to the salad.

Storage/Reheating

• Storage: Store leftover shrimp and salad separately in airtight containers in the fridge for up to 2 days. The dressing can be stored separately for up to 3 days.

• Reheating: To reheat the shrimp, warm them gently in a skillet over low heat to avoid overcooking. Fresh veggies should be served cold, so they don’t need reheating.

FAQs

1. Can I make the dressing ahead of time?

Yes, the dressing can be made ahead of time and stored in the refrigerator for up to 24 hours. This allows the flavors to meld together for an even tastier result.

2. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used, but make sure to thaw them properly and pat them dry before seasoning and cooking.

3. Can I skip the corn?

Yes, you can omit the corn or replace it with other vegetables like roasted sweet potatoes, carrots, or even roasted beets for a different flavor.

4. How do I keep the avocado from browning?

To prevent the avocado from browning, you can toss it with a little lime or lemon juice before adding it to the salad.

5. Can I use a different type of lettuce?

Yes, feel free to substitute romaine with other leafy greens such as spinach, mixed greens, or arugula for a different texture.

6. Can I prepare this salad in advance?

While you can prepare most of the salad ingredients ahead of time, it’s best to assemble the salad and add the dressing just before serving to keep the avocados fresh and prevent wilting.

7. Can I use regular sour cream instead of plain sour cream?

Yes, regular sour cream can be used, but plain sour cream is recommended for a more neutral flavor that lets the tahini and lime shine through.

8. How can I make this salad spicier?

You can add extra jalapeño to the dressing, sprinkle chili flakes over the top, or add a dollop of hot sauce to the salad before serving.

9. How do I know when the shrimp is cooked?

The shrimp is done when it turns pink and opaque, and it should easily curl into a C-shape. Overcooking will make the shrimp rubbery, so be careful not to cook them too long.

10. Can I use a different dressing for the salad?

Yes, you can use other dressings like ranch, lemon vinaigrette, or avocado dressing if you prefer. However, the tahini dressing pairs perfectly with the shrimp and veggies in this dish.

Conclusion

Shrimp Avocado Salad with Tahini Dressing is a vibrant, satisfying dish that balances creamy, crunchy, spicy, and fresh elements in every bite. It’s the perfect light yet filling meal for warm weather or any time you’re craving something healthy and delicious. With the smoky shrimp, tangy lime, and creamy tahini dressing, this salad is sure to become a favorite in your recipe rotation!

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