SUMMER RECIPE: YOUR NEW GO-TO FRESH SHRIMP SALAD
Almost Like a Ceviche.
This delicious Citrus Shrimp and Avocado Salad is a main on its own, though certainly will make the perfect side to any meal. It is light, refreshing and packed with citrus and fresh herb flavours with just a hint of heat.
The ingredients and preparations for this salad is very similar to a ceviche, except instead of the shrimp cooking in lime juice, I used cooked shrimp. Also to cater to my family's preferences, I have omitted and made substitute for some ingredients, so the recipe below is my version of the original shared by FOOD & WINE. Have fun with this salad and impress your friends and family at the next potluck!
Citrus Shrimp and Avocado Salad
Serves: 4-6
Total time: 30 minutes
Vinaigrette Ingredients
1/4 cup lemon juice
2 tablespoons orange juice
1/2 tablespoon shallots, minced
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon of freshly cracked black pepper
1 teaspoon honey
1/2 teaspoon salt
1/4 cup extra virgin olive oil (you can also use Canola oil)
Salad Ingredients
1 tablespoon of olive oil
Approx. 20-25 frozen cooked Pacific White Shrimp (extra large size)
1.5 cups of cherry tomatoes, halved
1/2 cup cilantro, finely chopped
1 avocado, quartered and thinly sliced
4-5 cups baby arugula (depending on how dressed you like your salad)
Pinch of salt
Lemon wedges
PREPARATIONS
1. Defrost the frozen shrimp first. Pour shrimp directly into a big bowl of cold water so they're all completely covered for about 20 mins. Do not use warm water, as that will change the texture of the shrimp. Once defrosted, pat completely dry and set aside.
2. In a medium mixing bowl, whisk the citrus juices, shallots, garlic, cumin, cayenne, honey and salt together until combined. Slowly add in the extra virgin olive oil until the dressing becomes emulsified. Taste and adjust with salt and pepper and set aside.
3. In a large sauté pan over medium-high heat, add 1 tablespoon of olive oil to the pan. Once heated, add in the dried shrimp. Cook for about 1-2 minutes on each side to brown the shrimp for extra flavours. Take off heat and transfer to a large mixing bowl. Add in the sliced tomatoes to the mixing bowl and pour in half of the vinaigrette. Toss to coat and let sit for a few minutes.
4. Finely chop the cilantro and thinly slice the avocado, then add to the shrimp mixture. Next fold in the arugula and pour in the remaining vinaigrette and toss to coat. Season the salad generously with kosher salt and a squeeze of lemon juice.
I hope your family enjoy this as much as we did. Feel free to share photos of your dish with us!