Shrimp and Avocado Salad With Peanut Dressing
Ashley Lonsdale published this recipe on nl.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Johan Pordon on SeeMeCook
A quick, filling salad of tender shrimp, creamy avocado, and crisp lettuce topped with a fragrant fried-peanut dressing. Peanuts, sesame seeds, and fennel seeds are gently toasted in olive oil before being finished with apple cider vinegar.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Peanuts, sesame, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 340 g
- 300 g
- 14 g
- 45 g
- 3 g
- 55 g
- 75 g
- 18 g
- 20 g
- 1 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 1.38 kg before cooking, which is about 345 g per serving.
Steps
On a large platter, arrange the lettuce leaves in an even layer. Nestle the avocado slices on and around the lettuce, then season with salt and freshly cracked black pepper.
Pat the shrimp thoroughly dry with paper towels. Season both sides with salt and pepper.
Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat until it shimmers.
Add the seasoned shrimp to the skillet. Cook for 3 to 5 minutes, turning once, until the shrimp are just opaque and cooked through. Transfer them to a plate to cool.
In the same skillet, heat the remaining 1/4 cup olive oil over medium heat.
Add the sliced scallions and minced garlic. Fry, stirring frequently, for 2 to 3 minutes, until fragrant and the garlic is just golden; do not let it burn.
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.
Remove the skillet from the heat and stir in the apple cider vinegar. Season the dressing with salt and pepper.
Add the cooled shrimp to the prepared salad. Spoon the warm crunchy dressing over the shrimp, avocado, and lettuce, and serve immediately.
Notes
The structured recipe lists Little Gem lettuce, with romaine as an alternative. The dressing is best served promptly while the peanuts and sesame seeds remain crisp. Community suggestions include adding red pepper flakes, extra garlic, or a squeeze of lime, but these are optional variations rather than part of the published recipe.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 552
- Protein
- 36 g
- Carbs
- 19 g
- Fat
- 40 g
- Fiber
- 9 g
Where the calories come from
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