Imported from the web

Shrimp and Avocado Salad With Peanut Dressing

Name: Shrimp and Avocado Salad With Peanut Dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 heads Little Gem lettuce (Leaves separated; alternatively use 1 head romaine lettuce, roughly chopped.); 2 Avocados (Ripe, halved, pitted, and sliced lengthwise.); Salt (To taste.); Freshly cracked black pepper (To taste.); 1 lb Large shrimp (Peeled and deveined.); 1 tbsp Extra-virgin olive oil (Divided: 1 tablespoon for cooking the shrimp and 1/4 cup for the dressing.); 3 Scallions (Thinly sliced.); 1 clove Garlic (Minced.); 0.5 cup Roasted unsalted peanuts; 2 tbsp White sesame seeds; 1 tbsp Honey; 0.25 tsp Fennel seeds; 0.25 cup Apple cider vinegar

Recipe by Ashley Lonsdale

Imported by Johan Pordon on SeeMeCook

A vibrant salad of tender shrimp, creamy avocado, and crisp lettuce topped with a fragrant fried-peanut dressing. Peanuts, sesame seeds, and fennel seeds are gently fried in olive oil to create a crunchy, aromatic topping.

4 servings20 minAmerican

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Ingredients

4 heads Little Gem lettuce (Leaves separated; alternatively use 1 head romaine lettuce, roughly chopped.)
2 Avocados (Ripe, halved, pitted, and sliced lengthwise.)
Salt (To taste.)
Freshly cracked black pepper (To taste.)
1 lb Large shrimp (Peeled and deveined.)
1 tbsp Extra-virgin olive oil (Divided: 1 tablespoon for cooking the shrimp and 1/4 cup for the dressing.)
3 Scallions (Thinly sliced.)
1 clove Garlic (Minced.)
0.5 cup Roasted unsalted peanuts
2 tbsp White sesame seeds
1 tbsp Honey
0.25 tsp Fennel seeds
0.25 cup Apple cider vinegar

Steps

1
On a large platter, arrange the lettuce leaves in an even layer. Nestle the sliced avocado on and around the lettuce, then season with salt and freshly cracked black pepper.
2
Pat the shrimp dry and season with salt and pepper.
3
Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat.
4
Add the shrimp and cook for 3 to 5 minutes, turning once, until just opaque and cooked through. Transfer the shrimp to a plate to cool.
5
In the same skillet, heat the remaining 1/4 cup olive oil over medium heat.
6
Add the sliced scallions and minced garlic. Fry, stirring frequently, for 2 to 3 minutes, until fragrant and the garlic is just golden.
7
Add the peanuts, sesame seeds, honey, and fennel seeds. Fry for about 1 minute, stirring occasionally, until the peanuts and sesame seeds are fragrant, toasted, and warmed through.
8
Remove the skillet from the heat and stir in the apple cider vinegar. Season the dressing with salt and pepper.
9
Add the cooled shrimp to the salad and spoon the warm peanut dressing over the top. Serve immediately.

Notes

The structured recipe gives a total preparation and cooking time of 20 minutes. The lettuce may be replaced with 1 roughly chopped head of romaine. Reader comments mention optional additions such as red pepper flakes, extra garlic, lime juice, jalapeño, or chili crisp, but these are not part of the original recipe.