Summer Shrimp and Avocado Salad


  1. Fill a large pot with water. Add 3 teaspoons salt, juice of 1 lime and the reserved liquid from the mandarin oranges. Bring to a boil.
  2. Add the shrimp and poach for 5-8 minutes at a low simmer until the shrimp is cooked through. Drain the liquid, refrigerate the shrimp.
  3. In a large bowl, whisk together 1 tablespoon freshly squeezed lime juice, vinegar, cumin, pepper, ginger, sugar and 1 teaspoon salt. Gradually whisk in the olive oil. Stir in the jalapeño, red onion, cilantro and mandarin oranges.
  4. Peel the shrimp, cut in half and add to the vinaigrette.
  5. Dice the avocados and add to the shrimp mixture. Serve atop plated spring mix or in individual cups with crackers. Garnish with a sprig of cilantro or a whole shrimp on top.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


4 teaspoons Stonemill Essentials Iodized Salt, divided

2 limes, freshly squeezed, divided

2 11-ounce cans Sweet Harvest Mandarin Oranges, drained, juice reserved

2 16-ounce packages Sea Queen Jumbo Easy Peel Shrimp, thawed

1 tablespoon Tuscan Garden White Vinegar

1/2 teaspoon Stonemill Essentials Ground Cumin

3/4 teaspoons Stonemill Essentials Ground Black Pepper

1/8 teaspoon ground ginger

1/2 teaspoon Baker's Corner Granulated Sugar

1/2 cup Carlini Extra Virgin Olive Oil

1 tablespoon minced jalapeño pepper

1/2 cup diced red onion

1/4 cup chopped cilantro

2 avocados

3 ounces Little Salad Bar Spring Mix (optional)

7-8 ounces Savoritz Entertainment Crackers

Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes