Summer Salad Recipe: Grilled Shrimp and Avocado Salad

When it comes to shrimp salad recipes, I feel like I’ve tried them all. I’m always hoping to come across a recipe that will surprise me. This shrimp and avocado salad recipe has been one of my favorite finds. It’s healthy, packed with flavor, and very filling. If you want to satisfy your cravings while maintaining your summer body, this is a must try!

I first came across this recipe through my Pinterest. It was originally posted by here one of my favorite food blogs to follow. So at my next friend get together I decided to make it. Trying out the recipe, I realized it had to be slightly tweaked to my liking so don’t be afraid to take liberties when you try it yourself because you should love the food you’re making!

I lowered the amount of avocado because I thought it was a bit overpowering and tripled the grilled shrimp because lets face it, those go fast! For the topping at the end, I would use your favorite herb and peanuts. I decided to use honey roasted peanuts that a put in a plastic bad and smashed slightly with a meat tenderizer (very satisfying if you are slightly frustrated that day). If you want to switch up the herbs you can try: dill, cilantro, mint, or scallions depending on the flavor profile you prefer. The rest is self explanatory and pretty easy to follow so I’ll add the original recipe below as a jumping off point.

Ingredients-

Protein:
1/2 lb raw shrimp

Shrimp Seasoning:
1/2 tsp cayenne pepper
1/2 tsp chili powder
1 tbsp butter
1 tbsp minced garlic

Salad:
4 cups chopped spinach
1 large cucumber
1 1/2 cups avocado

Salad Dressing:
1 1 inch piece of ginger
2 tbsp agave nectar
3 tbsp lime juice
1 1/2 tbsp white miso paste
1/4 tsp salt
1 tsp minced garlic
3 tbsp olive oil
1 tbsp sesame oil

Salad Topping:
1 cup chopped cilantro
1 cup chopped peanuts

Directions-

  1. Season shrimp with 1 tbsp garlic, butter, cayenne pepper, and chili powder. Mix to evenly cover.
  2. In a food processor combine ingredients for salad dressing: ginger, olive oil, sesame oil, agave nectar, white miso paste, 1 tsp minced garlic, salt. Set aside once ingredients are evenly blended.
  3. Grill shrimp until fully cooked.
  4. Prepare salad by combining: spinach, cucumber, avocado.
  5. Add dressing and toss salad.
  6. Plate salad and top peanuts and cilantro to taste. Then add shrimp.
  7. Enjoy!

Since not everyone has the same strengths, if you have any trouble with this recipe don’t be afraid to comment below and I’ll try and help.

HAPPY COOKING!

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