Spicy Shrimp Cucumber Avocado Salad

A fresh, light salad that’s a blend of color and spice.

INGREDIENTS
  • 18 ounces small shrimp, deveined, raw
  • 2 tablespoons sea salt
  • 3 cups cucumber, cubed
  • 1 avocado, cubed
  • 8 tablespoons Wafu® Ginger Carrot Japanese Dressing
  • 1 teaspoon Sriracha sauce
  • Kosher salt
  • Freshly ground pepper
  • 1 teaspoon orange rind
DIRECTIONS
  1. Fill a saucepan with water and add sea salt. Bring water to a boil and add the shrimp. Reduce heat and let simmer for 4-5 minutes or until the shrimp are opaque and begin floating to the top. Remove shrimp, run under cold water and drain. Peel the shrimp and chill.
  2. When the shrimp are chilled, combine them with the cucumber and avocado in a salad bowl.
  3. In a small bowl, prepare the dressing by whisking together the Wafu® Ginger Carrot Japanese Dressing and Sriracha sauce.
  4. Pour the sauce over the salad and toss well. Season with salt and pepper.
  5. Garnish salad with orange rind.

SERVES: 4
PREP TIME: 40 minutes
COOKING TIME: 5 minutes

PHOTO: Riccardo Cellere

Chef Antonio Park has been busy.

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