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Shrimp avocado salad, a wonderfully satisfying main course salad. Crunchy, sweet, sour and nutty. This colorful salad explodes with flavors and textures. At the same time, it brings together luscious greens, sweet peppers, scallions, peanuts and creamy avocados with a perfectly crafted dressing. www.delishbuzz.com

Shrimp Avocado Salad With Sweet Sour Dressing

Shrimp avocado salad, a wonderfully satisfying main course meal. Crunchy, sweet, sour and nutty. This colorful salad explodes with flavors and textures. At the same time, it brings together luscious greens, sweet peppers, scallions, peanuts and creamy avocados with a perfectly crafted dressing.

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Course Main Course, Salad
Cuisine American, Asian, Asian Inspired
Keyword avocado, salad, salad dressing, shrimp
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 517 kcal

Note: Please hover over "Servings" to adjust serving sizes.

Ingredients

For the dressing:

  • 4 Tbsp Peanut butter
  • 2 Tbsp Soy sauce
  • 2 Tbsp Honey
  • 1 Juice of one whole lime.
  • 1 1/2 Tsp Chopped ginger.

For the shrimp:

  • 12 Oz Large shrimp (deveined,peeled)
  • 1/3 Cup Corn starch
  • 1/4 Tsp Salt
  • 1 Tsp Chilli powder ( or as much as your like!).
  • 1 Tsp Garlich powder
  • 3-4 Tbsp Extra virgin olive oil.

For the salad:

  • 1/2 Cup Chopped bell peppers (yellow, red and orange)
  • 1 Large tomato chopped.
  • 2-3 Sprigs Scallions chopped.
  • 2-3 Tbsp Roasted peanuts for garnishing.
  • 4 Servings of salad leaves mix of your choice.
  • 1 Whole ripe avocado cubed.

Instructions

Dressing:

  1. Blend all the ingredients in a blender into a smooth emulsified dressing and set aside. Easy as that! :)

Shrimp:

  1. Preheat the oil on medium heat. Wash the shrimp and squeeze them gently to remove excess water. Mix in the dry seasonings, then set aside.

  2. In a bowl take cornstarch and dump your shrimp into the cornstarch. Mix the shrimp and cornstarch from the bottom up. Lifting up shrimp from the bottom and letting it tumble and mix in the cornstarch. This should coat the shrimp without any wet spots on the shrimp.

  3. Heat the oil in a large frying pan. Test if the oil is properly hot, before placing the shrimp (see notes). Place the shrimp quickly, cook the shrimp 1 - 1 1/2 mins per side ( See notes). If you see uncooked spots on the curved sides of large shrimp, use a tong to pick them up and place it in oil to cook them through. This rarely happens but it does at times. Set aside the cooked shrimps, to drain the oil on a paper towel lined plate.

Salad:

  1. Mix everything together except peanuts, shrimp and dressing. Then garnish it with peanuts. Pour on the delicious dressing and enjoy.

Recipe Notes

Notes:

  1. Make sure the oil is hot before pan frying shrimp. This is very important for this recipe to work. Oil is hot when, it easily moves around in the pan. And the oil shimmers and glistens when it is properly heated. You can also test the oil by dropping in a tiny bit of cornstarch, if it sizzles, then the oil is ready.
  2. Make sure to start flipping the shrimps you placed first, otherwise they will be overcooked.
  3. In our household we eat a lot of avocados. May be a bit too many. But recommended portion of avocados is 1/3 of avocado per person.
  4. The total calories of this recipe includes the calories the entire amount of dressing. That's a lot of dressing!. Please use as per your preferences.
  5. Slightly bitter leaves like Kale and spinach mixed in with other salad leaves work best with this dressing.
    Nutrition Facts
    Shrimp Avocado Salad With Sweet Sour Dressing
    Amount Per Serving
    Calories 517 Calories from Fat 251
    % Daily Value*
    Fat 27.9g43%
    Saturated Fat 4.5g28%
    Cholesterol 122mg41%
    Sodium 1061mg46%
    Potassium 572mg16%
    Carbohydrates 49.3g16%
    Sugar 13.2g15%
    Protein 25.6g51%
    Vitamin A 23350IU467%
    Calcium 120mg12%
    Iron 8.1mg45%
    * Percent Daily Values are based on a 2000 calorie diet.