Spicy Shrimp And Tropical Avocado Salad Recipe

About this recipe

A vibrant dinner salad featuring juicy shrimp, creamy avocado, and sweet papaya, paired with a zesty, spicy dressing. Perfect for pescatarians seeking a flavorful and satisfying meal.

Ingredients

• 1 Bunch Spring Onion (Hasiru Eerulli)
• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 150 g Spring Onion (Kandychi Path)
• 120 g Avocado - Tanzania
• 700 g Papaya (Papai)
• 100 g Celery Stalk
• 100 g Garlic - Single Clove
• 170 g Masterchow 2X Chilli Oil
• 100 g Habanero Hot Sauce
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 pc (52 g) On1Y Paprika Powder
• 1 kg Puro Healthy Salt (Sendha Namak)
• 800 g Sunny Sun Lite Refined Sunflower Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

1. 1. Peel and dice 1 avocado and 1 papaya into bite-sized pieces. Thinly slice 3 celery stalks, 5 spring onions, and 2 spring onions. Combine all these ingredients in a large mixing bowl.
2. 2. In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp chili oil, 2-3 dashes of hot sauce, 1 tsp sugar, 1 minced clove of garlic, 1 tsp paprika, and a pinch of salt until well combined.
3. 3. Divide the mixed salad ingredients evenly between two serving plates. Drizzle the prepared dressing generously over the salad.
4. 4. Heat 1 tbsp sunflower oil in a frying pan over medium heat. Add 2-3 thinly sliced celery stalks and sauté for 3-4 minutes, stirring occasionally, until lightly browned.
5. 5. Place the sautéed celery on each plate atop the salad. Garnish with fresh cilantro leaves and serve immediately.