10-Minute Grilled Shrimp and Avocado Salad
Shrimp and avocado salad recipe
Nathan Congleton / TODAY
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Star chef Michelle Bernstein adds major flavor to grilled shrimp with 6 ingredients you probably have in your home right now: Old Bay seasoning, garlic, chile pepper, onion, cilantro and lime juice. Topped with creamy avocado and you're got a delicious salad in under 10 minutes!


    • 1 pound (16 to 20 pieces) fresh shrimp, peeled, deveined
    • 1 teaspoon Old Bay seasoning
    • 1/4 teaspoon kosher salt
    • 4 tablespoons olive oil, divided in half
    • 3 cloves garlic, sliced as thin as possible (use a Japanese mandolin if available)
    • 1 serrano chile, sliced as thin as possible into rounds (use a Japanese mandolin if possible)
    • 1/4 red onion, sliced as thin as possible into strips (use a Japanese mandolin if possible)
    • 2 limes, juiced
    • 3 tablespoons fresh cilantro, roughly chopped
    • 2 avocados, peeled and 1/4-inch diced
    • Crispy tortilla chips, your favorite brand


1. Preheat a grill or grillpan. Toss the shrimp with the 2 tablespoons of oil, Old Bay and salt and place on a grill at medium heat. Allow to cook about 1 minute per side. Remove the shrimp.

2. Heat a small saute pan with the rest of the oil and add the garlic over high heat. When it turns pale yellow-golden, remove and add the serrano, season with salt and add the lime juice and cilantro.

3. Toss the grilled shrimp into the pan, serve topped with the diced avocado with a side of tortilla chips.

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