We found the summer salad you’ve been looking for. This combination of spicy shrimp and avocado is spicy and refreshing. It’s a perfect summer side dish for a big gathering, or you could always opt not to share it, and just eat it yourself as a big, healthful dinner salad.
First, make the spicy shrimp. Toss freshly grated lemon zest with some hot sauce, red pepper flakes, and garlic powder and sugar. The sugar won’t make the shrimp taste sweet, but it will help balance the flavors and complement the spiciness of the sauce. Put raw shrimp in the marinade and let it rest for about 10 minutes at room temperature, or for three or four hours in the refrigerator, depending on how much time you have.
Cook the marinated shrimp in butter until they’re opaque and curled up. It’s easy to overcook shrimp, so keep an eye on them and try to get them off the heat while they’re still tender and juicy.
Toss the cooked shrimp with chopped avocado, tomatoes, cilantro, red onion, and jalapeños. Make sure to chop the cilantro, red onion, and jalapeños very finely; you don’t want large chunks. The salad tastes better with little bits of red onion and spicy jalapeño evenly spread throughout the bowl, so you get a few little flecks with each bite.
Make a simple dressing of lemon juice, olive oil, cumin, cayenne pepper, and salt and pepper. Whisk it in a bowl or shake it in a Mason jar until combined and smooth. Drizzle the dressing over the salad and toss it gently, so you don’t break up the avocado. The cayenne gives it some kick, and the cumin and lemon juice make the salad taste a little bit like guacamole, which is always a good thing.
Get the recipe: Mexican Shrimp Salad from Little Spice Jar
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