Shrimp Salad
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Shrimp Salad

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Level

easy
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Cooking

9 min
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Preparation

11 min
Ingredients
Servings
4
Avocado
1
Cilantro
12 cup
Lime
1
Extra Virgin Olive Oil
2 tbsp
Salt
1 tbsp
Smoked Paprika
12 tbsp
Onion
14
Chili Flakes
14 tsp
Black Peppercorn
1 tbsp
Canned Palm Hearts
12 cup
Shrimp
455 g
Lemon
1
How to cook
Cook Shrimp
  • Remove the lemon's peel and add it along with 4 cups of water, 1 tbsp salt, chili flakes and peppercorns to a medium sized pot over high heat. Bring to a boil and then reduce heat to a simmer. Reserve the remaining lemon.
  • Peel and devein the shrimp and add to the pot of seasoned water, along with the juice of the reserved lemon.
  • Cook shrimp until they turn pink, about 2-3 minutes.
  • Drain the shrimp and plunge into a bowl of iced water to halt cooking. Once the shrimp are thoroughly cooled, drain and reserve in a large bowl.
Ingredient Prep
  • Slice the palm hearts into rounds, thinly slice the onion. Reserve.
  • Halve the avocado, remove the seed, and spoon out chunked pieces into a small prep bowl.
Flavor Creation
  • In a small bowl, squeeze the juice of 1 lime and add the olive oil along with 1.5 tsp of smoked paprika. Stir with a spoon until thoroughly combined.
Salad Assembly
  • Roughly chop the cilantro and combine with the reserved palm hearts and onion. Add this combination along with the dressing to the reserved shrimp. Season with a pinch of salt and mix well.
Taste
  • Plate the shrimp salad on a platter or in bowl.
  • Top with reserved avocado pieces.
  • Garnish with cilantro, black pepper & a drizzle of extra virgin olive oil if desired.
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