This recipe makes a delicious and healthy lunch or dinner for one person, although it is simple to double or triple if you are feeding more. The cooked shrimp are marinated in an Asian-flavored marinade for twenty minutes, while you prepare the remaining ingredients. Use medium or large shrimp for this and leave the tails on for a nice presentation.
This flavorful salad is made with baby spinach leaves as well as avocado. It is best to slice the avocado just before plating and serving, else it might start to turn brown. The dish is garnished with thinly sliced red chili, although you can leave this out if you dislike it, or use a pinch of red chili flakes instead.
The marinade is made with soy sauce, sesame oil, and lemon, for a delicious oriental taste. Use the zest and juice of one lime instead of half a lemon if you want. You can also garnish the salad with a lime wedge rather than a lemon wedge. Just use whichever fruit you have, since either works. Cook the shrimp beforehand and peel them. Boil them for a minute or two, just until they turn pink, then remove them, and let them cool before continuing with the recipe.
- ½ finely sliced red chili pepper
- Grated zest and juice of ½ lemon
- 1 finely chopped garlic clove
- 3 oz peeled cooked shrimp
- 2 oz baby spinach leaves
- 1 avocado
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 lemon wedge
- Stir half the chili and half the lemon zest with the soy sauce, garlic, lemon juice, and sesame oil together.
- Add the shrimp and toss to coat.
- Marinate for 20 minutes in the refrigerator.
- Toss the spinach in the marinade until coated, and then remove it to a serving dish.
- Peel and slice the avocado and add to the spinach, along with the shrimp.
- Sprinkle the remaining red chili and lemon zest on top.
- Garnish the salad with a lemon wedge.
This colorful salad offers plenty of flavors and textures. The portion is large enough to satisfy one person, and this salad is flavorful and delicious without being fattening. In fact, this is a very healthy shrimp salad. The oriental flavor complements the shrimp and the salad is also very simple to prepare. If you have to make this before it is required then sprinkle the avocado with lemon or lime juice to stop it turning brown and keep it refrigerated. This is best served immediately after you make it but you can make it up to an hour ahead if you need to.
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