Salads and Grain Bowls · Card SA17
Shrimp and Avocado Salad with Parmesan
Gulf shrimp seared hard in a hot pan with garlic and smoked paprika land on crisp lettuce with avocado, sweet cherry tomatoes and wide shavings of parmesan. A tangy lemon and sour cream dressing is spooned over, and black sesame seeds add a last bit of crunch. Dinner in twenty minutes.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 2
- Level
- Easy
- Cuisine
- American
Method
Step 1: Stir the sour cream, lemon juice, Dijon, grated garlic, a pinch of salt and plenty of pepper together. Add a spoonful of water if needed so it drizzles.
Step 2: Season the dry shrimp with the smoked paprika, 1/2 teaspoon salt and some pepper.
Step 3: Heat the olive oil with the smashed garlic clove in a large skillet over medium-high heat until the garlic sizzles and turns pale gold, then discard it.
Step 4: Lay the shrimp in the pan in a single layer and leave them alone for 90 seconds, until the undersides are browned. Flip and cook 45 to 60 seconds more, just until opaque, then slide them onto a plate.
Step 5: Arrange the lettuce on two plates with the avocado slices and cherry tomatoes. Add the warm shrimp.
Step 6: Spoon the dressing over the salads, top with parmesan shavings and scatter the black sesame seeds over everything.
Kitchen note
Shrimp only brown if the surface is dry and they are not crowded; any moisture turns to steam and leaves them pale and slightly rubbery.
Easy swap
Use seared sea scallops in place of the shrimp, cooking them about 2 minutes per side.
Filed nearby
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