Description
A fresh and vibrant crunchy shrimp salad with black tiger shrimp, avocado, cucumbers, and purple daikon, tossed with lemon, olive oil, and fresh herbs. Perfect as a light lunch or appetizer.
Ingredients
Units
Scale
- 2 mini cucumbers, sliced
- 1 avocado, diced
- 1 purple daikon radish, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp olive oil
- 1 lemon, juiced
- 1/2 tsp salt
- 1/2 lb black tiger shrimp, peeled and deveined
- 2 tbsp olive oil (for shrimp)
- 1/4 tsp salt (for shrimp)
- 1/4 tsp paprika
- 1/4 tsp chipotle powder
- 1/4 tsp black pepper
Instructions
- Heat 2 tbsp olive oil in a skillet over medium heat. Toss shrimp with 1/4 tsp salt, paprika, chipotle powder, and black pepper. Cook shrimp 2–3 minutes per side until opaque. Remove and cool slightly.
- In a large bowl, combine sliced cucumbers, diced avocado, purple daikon, red onion, dill, and cilantro.
- Drizzle 2 tbsp olive oil and lemon juice over the vegetables, add 1/2 tsp salt, and toss gently.
- Add the cooked shrimp and gently fold to combine without crushing the avocado.
- Serve immediately for maximum crunch and freshness.
Notes
- Chop avocado just before serving to prevent browning.
- Adjust chipotle powder for desired heat.
- Keep shrimp and vegetables separate if making ahead to maintain crispness.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 160mg