Some Like It Hot {Spicy Shrimp and Avocado Salad}

A spicy salad featuring Sriracha Shrimp and Fresh California Avocados.

Spicy Sriracha Shrimp and Fresh California Avocado Salad - because sometimes you want just a little spice in your life!

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!

Spicy Shrimp and Avocado Salad from

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?

Spicy Shrimp and Avocado Salad by dineanddish.netYou 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!

Spicy Sriracha Shrimp and Avocado Salad
Prep time
Cook time
Total time
An amazing summer salad with a blend of hot Sriracha Shrimp and fresh California Avocados.
  • 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
  1. 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.
  2. In a large bowl, add chopped romaine lettuce, bell pepper, tomato and California Avocado.
  3. Top with shrimp and corn mixture.
  4. 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. 

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  1. Starla B says

    That salad looks absolutely delicious. I agree with you, I used to think that, and also I was so picky with lots of toppings. Now, the more, the merrier! :)

  2. kim says

    Made this tonight for dinner. . .amazing!!! Tasted so good! I probably went too heavy on the balsamic – would use white balsamic next time to keep all of the beautiful colours clean :-)

    • says

      So, Kim… I’m embarrassed to say I had no idea there was such a thing as white balsamic! That’s a total game changer and yes… would be perfect for this salad! Thanks for the info!

    • says

      Thank you, Emma! The Sriracha adds quite the kick! If you don’t like spicy things, definitely try it without it. Maybe a little drizzle of Italian dressing or something for added flavor!

    • says

      Do it!!! :) I discovered that I kind of really loved the hot/cold thing when I was at Chipotle and had one of their bowls. It really is pretty darn amazing!


  1. […] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small garlic clove, diced2 Tablespoons Sriracha sauce (or other hot sauce can be used)1 cup fresh or frozen corn3 Tablespoons fresh basil, chopped1/4 teaspoon Kosher salt1/4 teaspoon cracked black pepper1 small yellow bell pepper, chopped1 fresh California Avocado, peeled, pit removed and cut into bite sized pieces1 cup grape tomato halves1 head romaine lettuce, washed and cut into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar  […]

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