Shrimp and Avocado Salad With Peanut Dressing

Ingredients

• 4 heads Little Gem lettuce (Leaves separated; alternatively use 1 head romaine, 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 (For cooking the shrimp)
• 3 Scallions (Thinly sliced)
• 1 clove Garlic (Minced)
• 0.25 cup Extra-virgin olive oil (For frying the dressing; use the remaining oil after cooking the shrimp)
• 0.5 cup Roasted unsalted peanuts (Preferably roughly chopped if desired)
• 2 tbsp White sesame seeds
• 1 tbsp Honey
• 0.25 tsp Fennel seeds
• 0.25 cup Apple cider vinegar

Steps

1. 1

   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.

2. 2

   Pat the shrimp thoroughly dry with paper towels. Season both sides with salt and pepper.

3. 3

   Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat until it shimmers.

4. 4

   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.

5. 5

   In the same skillet, heat the remaining 1/4 cup olive oil over medium heat.

6. 6

   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.

7. 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. 8

   Remove the skillet from the heat and stir in the apple cider vinegar. Season the dressing with salt and pepper.

9. 9

   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 per serving

• main
• salad
• seafood
• quick
• under-30-minutes
• gluten-free
• dairy-free
• high-protein