Contessa Shrimp and Avocado Salad



There are times when the kitchen and I break up. Complete with side-eye and cold shoulders. I don’t feel like spending too much time with it whatsoever. My kitchen creations feel hum-drum, and I answer the call of carry-out more than I should. Lately, I’ve had a serious case of the kitchen-blues! But ever so slowly we’ve been spending more time together. Checking each other out and starting to do the dance of reconnection.

First, it started out with a hummus recipe I’m testing for a future post. Then it turned into the Spicy Guacamole Dip I posted recently. Then came a moment when I decided to put together a quick recipe that turned out to be simply divine…otherworldly! And it was love again at first bite. Even when I grabbed my camera, this dish showed off. The sunlight fell gently on the lime greenness of the avocado that acted as a creamy bed for the tart onion spice mixture, cradling the shrimp in all of its oceanic seafood glory. Oh, yes! It was that good! A perfect blend of orange and lime citrus flavors balanced out the heat from the lone habanero, and the cool refreshing taste of the last of the summer tomatoes and red onions. Delicious!


½ Red Bell Pepper

1 Habanero Seeded and Minced

1 Seasoning Pepper Minced

1 Red Onion Sliced thinly

2 Cloves Garlic Crushed

1 Cup finely chopped Parsley

2 Tablespoons finely chopped Cilantro

½ Teaspoon Dried Thyme

1 Medium sized Tomato

½ Teaspoon Black Pepper

¾ Cup Fresh Lime Juice

½ Cup Fresh Orange Juice

1 Tablespoon Red Wine Vinegar

A little less than a ¼ Cup of Extra Virgin Olive Oil

2 Ripe Avocados

1 Pound of 31/40 Peeled and Deveined Shrimp

Ground Black Pepper to Taste




Poach the shrimp in salted water until cooked through. Once the shrimp is cooked shock it in an ice water bath to cool completely, then drain and set aside.

 Half the Bell Pepper and seed and devein it by running your knife along the inside of the bell pepper to take out the seeds and the white film on the interior. You want to have as much of the bright red flesh and skin as possible. Cut the bell pepper into strips and mince.

 Add the minced Habenero Pepper. (Note: When working with hot peppers like the habanero, it is important to use gloves to avoid getting the pepper on your face or eyes.)

Add the remaining ingredients except the shrimp and stir to thoroughly mix together.


Toss in the shrimps and stir to make sure it is thoroughly coated. Leave the shrimp to marinate for about an hour. Then serve as soon as possible. The lime juice will continue to cook the shrimp so you want to use this up in one sitting if possible.

Place a few slices of avocados on a plate and in the center place a heaping mound of the shrimp salad in the center.



6 thoughts on “Contessa Shrimp and Avocado Salad

  1. This is just lovely! I’m glad I’m not the only one who suffers through the kitchen blues. I’ve had some not-so-good results lately. Puts me in a slump, but then I spring back before you know it. 😉

  2. When you have the best and freshest ingredients, you can not go wrong with this recipe. As a matter of fact, I will be tempted to add conch, octopus, lobster and whelks to this awesome salad and I know it will be a huge hit among friends. I could see this being amazing on top of a nice crispy tostones!!! Tanisha this is sinful!!!

    1. Hello Joanne!! I’m SO glad you enjoy the blog! Please feel free to share it! As for the term seasoning pepper, its a term we use to refer to a tiny not hot sweet pepper that grows locally on the island. I’ve heard it referred to in a variety of ways, but that seems to be the easiest way to reference it. If you can’t find them you can use any low spiced pepper. The flavor these peppers in particular give to food is really flavorful. I will try to find an example of it for you! 🙂

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