Sriracha Shrimp and Avocado Salad

With Crisp Romaine and Ginger-Mayo Dressing

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Shellfish, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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
  • 2 Garlic Cloves
  • 1 Avocado
  • Info
    8 oz. Shrimp
  • ½ fl. oz. Sriracha
  • ⅓ fl. oz. Seasoned Rice Vinegar
  • Info
    1.125 oz. Mayonnaise
  • 2 tsp. Chopped Ginger
  • 2 oz. Baby Arugula
  • 3 oz. Shredded Red Cabbage
  • 3 oz. Matchstick Carrots

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.

  • Nutrition (per serving)

  • Calories
    389
  • Carbohydrates
    28g
  • Fat
    25g
  • Protein
    23g
  • Sodium
    731mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Pan
  • 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 ¼" slices. Rinse shrimp, pat dry, place in medium mixing bowl, and season with a pinch of salt and pepper.

  • 2

    Marinate the Shrimp

    Add Sriracha, garlic, and 1 tsp. olive oil to bowl containing shrimp. Thoroughly coat shrimp with marinade.

  • 3

    Make the Dressing

    In a large bowl, combine seasoned rice vinegar, mayonnaise, and ginger. Mix together until all ingredients are combined. Set aside.

  • 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.

  • 5

    Toss the Salad

    Add romaine, arugula, shredded cabbage, and matchstick carrots to bowl containing dressing and toss together.

  • 6

    Plate the Dish

    Divide salad between two plates. Add shrimp to each salad and top with avocado slices.

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