SHRIMP SALAD
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1 lb raw shrimp, peeled and deveined 1 cup edamame, defrosted 1 carrot 1 medium cucumber 3 boiled eggs 1 avocado 3-4 large lettuce leaves 1 green onion 2 tbsp soy sauce 1 tbsp honey 1 tsp garlic powder 1/2 tsp chili flakes Olive oil 1 tsp sesame oil 1/2 tsp sriracha 1/2 tsp rice vinegar |
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DIRECTIONS
- To marinate the shrimp, combine deveined and peeled shrimp in a bowl with 2 tbsp soy sauce, 1 tbsp honey, garlic powder and chili flakes. Mix well, cover and set aside to marinade while you prep the vegetables.
- Roughly chop the lettuce leaves. Using a vegetable peeler, ribbon the carrot. Thinly slice the cucumbers and chop the avocado. Quarter the boiled eggs.
- For the dressing, combine mayo, sriracha, sesame oil and rice vinegar. Mix well until smooth and set aside.
- Over medium-high heat a splash of olive oil in a skillet. When the oil starts to smoke, add shrimp in a single layer. Cook the shrimp for 4 minutes flipping halfway. Remove from heat and set aside.
- Place the lettuce on a large platter. Arrange a row of avocado, then edamame, then carrots, followed by the eggs and finally, add a row of cucumbers. Add cooked shrimp on top of the salad and finish with thinly sliced green onions. Serve immediately with the dressing on the side. Enjoy!
