A spicy salad featuring Sriracha Shrimp and Fresh California Avocados.
I used to be of the belief that salad toppings, at least for a cold lettuce salad, need to be cold. I really didn’t like the combination of hot toppings and cold salad. I don’t know why, except that maybe those beliefs stemmed from fast food salads, not ones I would actually make at home.
Once I discovered the amazingness of a hot/cold combo salad, I could hardly return to my former beliefs. I love the contrast of hot ingredients on top of a bed of crispy, cold ingredients. It makes my mouth happy!
One of my favorite hot salad toppings is shrimp… and to make it spicy hot, Sriracha comes into the picture and things get zesty!
What I love about this Spicy Shrimp and Avocado Salad recipe is it is so simple. The heat of the Sriracha shrimp when combined with the coolness of fresh California Avocados is soooo meant to be together. It’s the kind of party in your mouth that 40 year old moms of 4 don’t typically get invited to…but I made it happen. That’s the joy of throwing your own party, right?
You may notice this salad doesn’t have a much of a dressing. That’s because this party in your mouth doesn’t need a dowdy, heavy dressing bogging it down. Keeping it spicy and light, a splash of olive oil and balsamic vinegar is all you need!
Are you ready? Are you hip enough for a salad this hot? I bet you are! What are you waiting for? Get into your kitchen and make it now! Enjoy!
- 2 Tablespoons butter
- 1 pound uncooked medium shrimp, peeled and tails removed
- 1 small garlic clove, diced
- 2 Tablespoons Sriracha sauce (or other hot sauce can be used)
- 1 cup fresh or frozen corn
- 3 Tablespoons fresh basil, chopped
- ¼ teaspoon Kosher salt
- ¼ teaspoon cracked black pepper
- 1 small yellow bell pepper, chopped
- 1 fresh California Avocado, peeled, pit removed and cut into bite sized pieces
- 1 cup grape tomato halves
- 1 head romaine lettuce, washed and cut into bite sized pieces
- Drizzle olive oil
- Drizzle Balsamic Vinegar
- In a large skillet, melt butter over medium heat. Once melted, add the shrimp, garlic, Sriracha, basil, corn, salt and pepper. Cook for 5 minutes, or until shrimp is pink and cooked through.
- In a large bowl, add chopped romaine lettuce, bell pepper, tomato and California Avocado.
- Top with shrimp and corn mixture.
- Drizzle with olive oil and balsamic vinegar and serve.
Disclosure: My friends at California Avocados hired me to create and share this recipe with you. All opinions expressed are my own.