Chilled Shrimp and Avocado Salad
A refreshing blend of chilled shrimp and crisp veggies wrapped in delicate rice paper, these rolls hide a surprising secret ingredient.
Total time
740 min
Servings
2
Calories
781.5
Category
Salads
Elevate your lunch game with this refreshing and creamy Chilled Shrimp and Avocado Salad. Perfect for warm days or a make-ahead meal, this dish features succulent shrimp, buttery avocado, and crisp cucumber all brought together by a bold, ginger-curry dressing that's left to meld overnight. Ready in just over 12 hours (mostly hands-off chilling), it's a vibrant main dish that delivers big flavor with minimal effort.
Ingredients
Makes 2 servings
- 1 mayonnaise
- 2 ginger
- 2 lemon juice
- 1/4 curry powder
- 2 eggs
- 2 green onions
- 1/4 pepper
- 1 salt
- 12 shrimp
- 1 avocado
- 1/2 cucumber
- 1 lettuce
Method
Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions.
Add salt and pepper to dressing, cover and refrigerate over night.
When you are ready, peel the shrimp.
Peel and slice the avocado and cucumber.
Arrange the lettuce leaves and cucumber on plate.
Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.
Cook's notes
- For best results, refrigerate the dressing for at least 8 hours or overnight to allow the flavors to fully develop.
- Use large, peeled shrimp (pre-cooked or raw, then boiled until just pink) to ensure a juicy bite.
- Slice avocado just before serving to prevent browning; a squeeze of extra lemon juice helps keep it fresh.
- Arrange lettuce and cucumber as a bed to keep the salad light and crunchy, preventing sogginess.
Easy swaps
- Instead of mayonnaise, use Greek yogurt or vegan mayo for a lighter or dairy-free option
- Instead of curry powder, use garam masala or turmeric + cumin blend for a different spice profile
- Instead of shrimp, use cooked chicken or tofu for a protein swap
- Instead of eggs, use extra avocado or silken tofu for an egg-free dressing
Frequently asked
Can I make this salad ahead of time?
Yes! The dressing benefits from overnight refrigeration. However, assemble the salad with lettuce, cucumber, and avocado just before serving to keep everything crisp and fresh.
What can I serve with this salad?
This dish pairs well with crusty bread, rice crackers, or a light quinoa side for a heartier meal.
Is this salad gluten-free?
Yes, all listed ingredients are naturally gluten-free. Always double-check labels on mayonnaise and curry powder if needed.
Can I use frozen shrimp?
Absolutely. Thaw and cook according to package directions, then chill before adding to the salad.
