Description
A vibrant and refreshing cilantro salad featuring tender shrimp, crisp shallots, cucumber, and creamy avocado, all tossed in a tangy lime dressing with a hint of heat. This Asian-inspired salad is quick to prepare, gluten-free, dairy-free, and perfect for a light meal or appetizer.
Ingredients
Scale
Shrimp and Salad
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups fresh cilantro leaves (loosely packed)
- 2 shallots, thinly sliced
- 1 small cucumber, thinly sliced
- 1 avocado, diced
- 1 tablespoon toasted sesame seeds (optional)
Dressing
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons olive oil or sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon fish sauce (or soy sauce for vegetarian option)
- 1 small garlic clove, finely grated
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Prepare the Shrimp: Season the shrimp with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until they turn pink and opaque. Remove from heat and let cool slightly.
- Make the Dressing: In a small bowl, whisk together freshly squeezed lime juice, olive or sesame oil, honey or maple syrup, fish sauce (or soy sauce), finely grated garlic, red pepper flakes if using, and a pinch of salt and pepper until the dressing is well combined.
- Assemble the Salad: In a large bowl, combine fresh cilantro leaves, thinly sliced shallots, sliced cucumber, and diced avocado. Add the cooked shrimp.
- Toss and Serve: Gently toss the shrimp and vegetables with the dressing until everything is evenly coated. Sprinkle toasted sesame seeds on top if desired and serve immediately for the freshest flavor and texture.
Notes
- This salad is best served fresh to maintain the crispness of the ingredients.
- For extra crunch, add chopped peanuts or cashews.
- You can grill the shrimp instead of pan-cooking for a smoky flavor.
- Substitute shrimp with tofu to make a vegetarian version of the salad.
