“Quick lunch” does not have to mean “boring lunch”. Believe me, I’ve had my fair share of lackluster sandwiches or past-their-prime leftovers, but leaving the table dissatisfied leads to trouble. Snacking kind of trouble. And I don’t mean the good kind of snacking. A couple of cheese and crackers here, a handful of chips there. Before you know it, you’re digging through the pantry for any tiny morsel of chocolate that you can find. An almost-empty bag of chocolate chips? Score!
The only way that I can head off this inevitable downward spiral is by eating a lunch that actually satisfies me. Something with flavor and a good dose of protein.
This Thai-inspired shrimp, cucumber and avocado salad meets both of those criteria. And it truly only took ten minutes to make. While you’re waiting for the water to boil for the shrimp, slice the cucumber and avocado, and quickly whisk together the simple dressing. The shrimp cook for only one minute (any longer and they’ll be little rubber specimens), and are ready to add to the vegetables and dressing as soon as you scoop them out of the ice water bath.
Quick, easy and tasty.
Snacking crisis averted.
In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar and chili garlic sauce.
Prepare a bowl of ice water.
Set a large saucepan of water over high heat, and bring the water to a boil. Add the shrimp and boil until the shrimp is just cooked through, 60 to 75 seconds. Drain and immediately plunge the shrimp into the ice water to stop them from cooking further. Drain.
In a medium bowl, mix together the shrimp, cucumber, avocado and cilantro.
Pour in the dressing and toss to combine. Serve.
More shrimp recipes:
Cookin’ Canuck’s Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers
Cookin’ Canuck’s Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing Recipe
Gimme Some Oven’s Chipotle Lime Shrimp
Garlic My Soul’s Paleo Pesto with Shrimp & Zucchini
Clookbook’s Shrimp Pad Thai
10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe
|Serving Size||1¼ cups (approximately)|
|Amount Per Serving||As Served|
|Calories 159kcal Calories from fat 44|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin' Canuck. www.cookincanuck.com
- 1 1/2 tbsp rice vinegar
- 1 tbsp fish sauce
- 2 tsp agave nectar
- 1/2 tsp chili garlic sauce
- 1/2 lb shrimp, shelled & deveined
- 1/2 English cucumber, cut in half lengthwise & thinly sliced
- 1/4 avocado, diced
- 2 tbsp minced cilantro
- In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar and chili garlic sauce.
- Prepare a bowl of ice water.
- Set a large saucepan of water over high heat, and bring the water to a boil. Add the shrimp and boil until the shrimp is just cooked through, 60 to 75 seconds. Drain and immediately plunge the shrimp into the ice water to stop them from cooking further. Drain
- In a medium bowl, mix together the shrimp, cucumber, avocado and cilantro. Pour in the dressing and toss to combine. Serve.