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!
Spicy Sriracha Shrimp and Avocado Salad
Ingredients
- 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
- 1/4 teaspoon Kosher salt
- 1/4 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
Instructions
- 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.
Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
I have a crush on this salad
Same here, Jackie… I just can’t get enough of it!
This sounds like the perfect summer salad!
It totally is, Pam! I love the flavors and the coolness and heat.
Hope your summer is off to a great start!
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! 🙂
Same, Starla! I think the burrito bowls at Chipotle helped me to realize that hot and cold is a very good thing 🙂
I need this salad in my life!!!
Yes you do 🙂
This salad looks fantastic!!
Thanks so much, Anna!
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 🙂
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!
Yum! This salad looks super summery and love the smoky-ness with the sweet corn!
http://youtube.com/addalittlefood
I love sweet corn in my salads… and you are right – it was super summery! Thanks for the comment, Millie!
I really have no other words other than: GET IN MY BELLY. This salad? I want to marry it.
Pinned!
You are too funny 🙂 Thanks for the pin and comment!
That.looks.so.delicious!!! I’ll have to try it. Without the hot sauce though… I do not really like spicy things.
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!
Looks amazing… but I don’t know if I can handle the hot/cold combo lol 😉 I thought was the only person in the world that took issue with that. Now I have to revisit this because that salad look AHHHHmazing!
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!
Nice salad. Thank you and have a Great Week!
Thanks so much, Liz. You too!
I love the flavors you put together in this salad, it screams of summer goodness!
Thanks so much, Nik! It was definitely one of my most favorite creations.
You’re right, avocados and shrimp sure do get along well. This is a gorgeous salad. Pinned.
I want some of this so much…. maybe more than dark haired Adam… srsly!
Its lunch time. I could so eat this right now. What a variety of textures and colors and flavors. Its perfect! I pinned it.
This is sooooooo my jam. I mean salad. Salad jam?
I adore sriracha butter!! this looks sooo good!!
This salad is the bomb. Made a few modifications but absolutely loved it!
This is going to be my go-to salad this summer. So easy and so full of flavor. Loved it!