Shrimp and Avocado Salad with Pink Sauce

Indonesian Shrimp and Avocado Salad with Pink Sauce Recipe

Region / culture: Indonesia | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Shrimp and Avocado Salad with Pink Sauce is a refreshing and flavorful dish that combines the creamy texture of avocado with the juicy sweetness of tomatoes and the succulent taste of shrimp. The pink sauce adds a tangy and slightly spicy kick to the salad, making it a perfect appetizer or light meal.

History

This recipe is a modern twist on the classic shrimp cocktail, which typically features boiled shrimp served with a tangy cocktail sauce. By adding avocado and lettuce to the mix, this dish becomes a more substantial and satisfying salad that is perfect for a light lunch or dinner.

Ingredients

1 large avocado
2 large tomatoes
1 head of lettuce
1 dozen medium to large shrimp (boiled and peeled, do not overcook)

Pink sauce

1 cup of miracle whip
0.25 cup of tomato ketchup
1 tsp of Lawry's seasoned salt
1 to 5 dashes of louisiana hot sauce, to taste

How to prepare

Pink sauce

Stir well and refrigerate to chill.
Wash and split the avocado.
Separate the avocado with a turning motion.
Remove the seed and set it aside.

Salad

Wash and chop the tomatoes into 8 pieces each. Set them aside.
Wash the lettuce and remove several large leaves.
Finely slice some of the lettuce.
Create a bed of lettuce leaves.
Add half of an avocado to one end of the platter.
Place the shrimp with the head end down in the avocado half.
Allow the shrimp tails to hang over the sides of the avocado.
Add some shredded lettuce to the other end of the platter.
Arrange the tomatoes in a circle on the shredded lettuce.
Cover the shrimp and avocado with the pink sauce and add some over the lettuce and tomato salad.

Variations

Add diced red onion or bell peppers for extra crunch and flavor.
Substitute the pink sauce with a creamy cilantro dressing for a different twist.
Use grilled shrimp instead of boiled shrimp for a smoky flavor.

Cooking Tips & Tricks

Be sure not to overcook the shrimp, as they can become tough and rubbery.

- Use ripe avocados for the best flavor and texture.

- Chill the pink sauce before serving to enhance the flavors.

- Feel free to adjust the amount of hot sauce in the pink sauce to suit your taste preferences.

Serving Suggestions

Serve this salad as a light lunch or dinner, accompanied by crusty bread or a side of rice.

Cooking Techniques

Boil the shrimp in salted water until they turn pink and opaque.

- Slice the avocado in half and remove the pit before scooping out the flesh with a spoon.

- Chop the tomatoes into bite-sized pieces for easy eating.

Ingredient Substitutions

Use Greek yogurt instead of miracle whip for a lighter pink sauce.

- Substitute cocktail sauce for the pink sauce for a more traditional flavor.

- Swap out the lettuce for arugula or spinach for a different taste.

Make Ahead Tips

You can prepare the pink sauce and boil the shrimp ahead of time and assemble the salad just before serving.

- Store the pink sauce in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Arrange the shrimp and avocado on a bed of lettuce leaves for an elegant presentation. - Drizzle the pink sauce over the salad in a zigzag pattern for a decorative touch. - Garnish with fresh herbs or a sprinkle of paprika for added color and flavor.

Pairing Recommendations

Serve this salad with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- Pair with a light and refreshing beer, such as a pilsner or wheat beer.

- Enjoy with a glass of iced tea or lemonade for a non-alcoholic option.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- Do not freeze the salad, as the avocado and lettuce will become mushy when thawed.

- To reheat, simply bring the salad to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Shrimp and Avocado Salad with Pink Sauce contains approximately 350 calories.

Carbohydrates

Each serving of Shrimp and Avocado Salad with Pink Sauce contains approximately 15 grams of carbohydrates.

Fats

Each serving of Shrimp and Avocado Salad with Pink Sauce contains approximately 20 grams of fats.

Proteins

Each serving of Shrimp and Avocado Salad with Pink Sauce contains approximately 25 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, folate, potassium, and magnesium.

Alergens

This recipe contains shellfish (shrimp) and eggs (miracle whip), which may be allergens for some individuals.

Summary

Shrimp and Avocado Salad with Pink Sauce is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Shrimp and Avocado Salad with Pink Sauce is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its combination of creamy avocado, juicy tomatoes, succulent shrimp, and tangy pink sauce, this salad is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day and I was attending a cooking class at the local community center. The instructor, a young and vibrant chef named Marco, had prepared a beautiful Shrimp and Avocado Salad with Pink Sauce.

As I watched him effortlessly toss the shrimp and avocado with a creamy pink dressing, I knew I had to learn how to make it myself. The combination of fresh seafood, ripe avocado, and tangy pink sauce was a revelation to me. I had never tasted anything quite like it before.

After the class, I approached Marco and asked him for the recipe. He smiled and handed me a handwritten card with the ingredients and instructions. I thanked him profusely and promised to make it for my family that weekend.

When I got home, I gathered all the ingredients and set to work. I cooked the shrimp until they were pink and tender, then diced up a ripe avocado and tossed it with the shrimp in a large mixing bowl. The pink sauce was a simple concoction of mayonnaise, ketchup, Worcestershire sauce, and a splash of hot sauce. I whisked it all together until it was smooth and creamy, then poured it over the shrimp and avocado.

The moment I took my first bite of the salad, I knew I had struck gold. The flavors were bright and bold, with the sweetness of the shrimp complementing the creaminess of the avocado perfectly. The tangy pink sauce added a zesty kick that tied everything together beautifully. My family couldn't get enough of it and begged me to make it again soon.

From that day on, Shrimp and Avocado Salad with Pink Sauce became a staple in our household. I would make it for special occasions, family gatherings, or just for a simple weeknight dinner. It never failed to impress, and I loved seeing the smiles on my loved ones' faces as they dug into the dish.

As the years went by, I continued to perfect the recipe, adding my own twists and variations to make it truly my own. I would experiment with different seasonings, herbs, and garnishes, always striving to elevate the dish to new heights.

One day, while visiting a friend at her beach house, I decided to make my famous Shrimp and Avocado Salad with Pink Sauce for a dinner party she was hosting. As I prepared the dish in her sunlit kitchen, the salty sea breeze wafting through the windows, I couldn't help but feel a sense of pride and accomplishment.

The salad was a hit at the party, with guests raving about the bold flavors and unique combination of ingredients. My friend's husband even asked me for the recipe, which I gladly shared with him. That night, as we sat around the table, savoring each bite of the salad, I felt a deep sense of gratitude for the culinary journey that had brought me to this moment.

Over the years, I have shared my recipe for Shrimp and Avocado Salad with Pink Sauce with countless friends and family members. Each time I make it, I am transported back to that warm summer day at the community center, watching Marco expertly prepare the dish that would inspire me to create my own version.

I am grateful for all the people and experiences that have shaped my love of cooking and inspired me to continue exploring new flavors and techniques. And I am especially grateful for the simple pleasure of sharing a delicious meal with the ones I love, knowing that each bite is a testament to the joy and creativity that food can bring to our lives.