This light shrimp and couscous salad with avocado is fresh, colorful and ready in minutes. Garlic butter shrimp, creamy avocado, juicy tomatoes and fluffy couscous come together over crisp lettuce for a satisfying lunch that never feels heavy. If you enjoy bright seafood salads, try our Shrimp, Cherry Tomato and Orange Salad, or our Fresh Salad with Roasted Eggplant for another easy idea.
Ingredients
- 2-3 tbsp instant couscous
- Lettuce leaves
- 500 g (1.1 lb) shrimp
- Vegetable oil
- 1 avocado
- 1 tomato or cherry tomatoes
- 4 garlic cloves
- Butter
Instructions
- Boil the shrimp 2 minutes in salted water; peel (remove shell, legs, head and vein). Sear in butter with garlic for 1 minute.
- Prepare the couscous per package instructions.
- Combine the shrimp, avocado, tomatoes, lettuce and couscous; dress with vegetable oil and salt.
Tips
- Do not overcook the shrimp; two minutes in boiling water plus a quick sear keeps them tender.
- Add the avocado at the last moment so it stays green and creamy, and season the salad just before serving.
- For reliable seafood guidance, see USDA for safe cooking and handling information.
Nutrition: per 100 g: 65 kcal, protein 2 g, fat 4 g, carbs 2.4 g