Meal Kit
Sriracha Shrimp and Avocado Salad
With Crisp Romaine and Ginger-Mayo Dressing
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
If you're anything like us, there are two things we can't have enough of in our lives: Sriracha sauce and avocado. Kill two birds with one salad by making this satisfying dish. Tender shrimp take a dip in a fiery Sriracha-garlic marinade before toweling off in a hot sauté pan. Placed atop a blend of baby arugula, romaine, and shredded carrot tossed in a creamy ginger dressing, it's a salad that punches way above its weight class.
In Your Box (serves 2)
- 1 Romaine Heart
- 1 Avocado
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8 oz. Shrimp
- 3 oz. Shredded Red Cabbage
- 3 oz. Matchstick Carrots
- 2 oz. Baby Arugula
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1.125 oz. Mayonnaise
- ½ fl. oz. Sriracha
- ⅓ fl. oz. Seasoned Rice Vinegar
- 2 tsp. Chopped Ginger
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOMpyYqX
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Calories390
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Carbohydrates22g
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Net Carbs13g
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Fat26g
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Protein18g
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Sodium720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Medium Pan
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Cut end off romaine, halve lengthwise, then coarsely chop. Mince garlic. Halve avocado and scoop out flesh with a spoon. Cut into 1/4" slices. Rinse shrimp, pat dry, place in medium mixing bowl, and season with a pinch of salt and pepper.
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2 Marinate the Shrimp
Add Sriracha, garlic, and 1 tsp. olive oil to bowl containing shrimp. Thoroughly coat shrimp with marinade.
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3 Make the Dressing
In a large bowl, combine seasoned rice vinegar, mayonnaise, and ginger. Mix together until all ingredients are combined. Set aside.
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4 Cook the Shrimp
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add shrimp and cook 3 minutes per side or until shrimp reaches a minimum internal temperature of 130 degrees and turns an amber color.
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5 Toss the Salad
Add romaine, arugula, shredded cabbage, and matchstick carrots to bowl containing dressing and toss together.
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6 Plate the Dish
Divide salad between two plates. Add shrimp to each salad and top with avocado slices.
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