Facebook

Sunday, June 1, 2014

What's cookin?!? {spicy shrimp & avocado salad}

2014-06-01_0011Helllloooo!!! Did you think I'd given up on my Sunday series, What's Cookin? I kinda did too. The thing is...I've been rather busy the past few Sunday's and the cooking I've done has been rather meh:/ A lot of PB&J and egg sandwiches and spaghetti. Recipes that everyone knows that aren't anything special.


I may have mentioned in my last cooking post that I've been collecting a lot of recipes on Pinterest lately. You can see those two boards here and here. I'd love to somehow cook all these recipes, both healthy and not! We'll see. But today's recipe is one I've been craving for awhile now. Spicy shrimp & avocado salad.  I didn't follow the recipe verbatim but it's pretty close! I do love spicy food, but haven't cooked a lot with the spices cayenne & chili powder....so I was somewhat light-handed with them. I would have enjoyed this salad had I been a little less light-handed:) So, enjoy and I'll post the recipe at the end!


2014-06-01_00052014-06-01_0002 2014-06-01_0006 2014-06-01_0008 2014-06-01_00042014-06-01_0007 2014-06-01_0009 2014-06-01_0003 2014-06-01_0010 2014-06-01_0013 2014-06-01_0012




Shrimp & Avocado Salad via Pinch of Yum!!!!


INGREDIENTS

For the salad:


  • 1 teaspoon minced garlic

  • ½ pound raw shrimp, tails removed

  • ½ tablespoon butter

  • ½ teaspoon chili powder

  • ¼ teaspoon cayenne

  • 1½ cups sliced avocados (2 small)

  • 1 cucumber

  • 4 cups chopped spinach or baby kale

  • fresh chopped cilantro for topping

  • peanuts for topping


For the dressing:


  • 1 1-inch piece of fresh peeled ginger

  • 3 tablespoons oil

  • 3 tablespoons lime juice (more to taste)

  • 2 tablespoons agave nectar

  • 1½ tablespoons white miso (it's like a paste - you can buy it at many regular grocery stores)

  • ½ teaspoon minced garlic

  • ¼ teaspoon salt






INSTRUCTIONS


  1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.

  2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.

  3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.





NOTES

Use more shrimp to make it more shrimpy! Use less avocado to cut the fat down.

No comments

Leave a Comment