Spicy Shrimp Salad
This Spicy Shrimp Salad combines tender shrimp sautéed with bold spices, creamy avocado, crunchy wonton strips, and a tangy miso-lime dressing. It’s fresh, flavorful, and perfect for a light but satisfying meal.
Ingredients
For the Salad:
- 1 clove garlic minced
- ½ lb shrimp tails removed
- ½ tbsp butter
- ½ tsp chili powder
- ¼ tsp cayenne
- 1½ cups sliced avocado about 2 small
- 1 cucumber diced
- 4 cups spinach or baby kale chopped
- 2 tbsp chopped cilantro
- ¼ cup peanuts
- Wonton wrappers cut into strips
- 1 cup canola oil for frying
For the Dressing:
- 1- inch piece fresh ginger peeled
- 3 tbsp oil
- 3 tbsp lime juice
- 2 tbsp agave nectar
- 1½ tbsp white miso paste
- ½ clove garlic minced
- ¼ tsp salt
Instructions
- Saute shrimp in butter with garlic, chili powder, and cayenne until cooked.
- Fry wonton strips in oil, drain on paper towels, and sprinkle with salt.
- In a bowl, combine greens, avocado, cucumber, shrimp, peanuts, cilantro, and wonton strips.
- Blend dressing ingredients until smooth.
- Drizzle over salad and serve fresh.
- See full steps with tips & photos → https://mischacrossing.com/spicy-shrimp-salad/
Notes
- You can bake wonton strips instead of frying for a lighter option.
- Adjust cayenne to your preferred spice level or omit for a milder version.
- Great with romaine or arugula if you don’t have spinach or kale.
- Dressing can be made ahead and stored in the fridge for up to 5 days.