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"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.

The recipe:

The dressing:

In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar and chili garlic sauce.

The salad:

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

Printable Recipe

10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe

This 10-minute Thai Shrimp, Cucumber and Avocado Salad is a fantastic light lunch option. Just a few ingredients, but tons of flavor!

5 from 1 vote

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Course: Entrees, Salads

Cuisine: Thai

Keyword: Seafood Recipes

Prep Time: 9

Cook Time: 1

Total Time: 10

Servings: Servings

Calories: 201.2kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Dressing:

1 ½ tablespoons rice vinegar
1 tablespoon fish sauce
2 teaspoons agave nectar
½ teaspoon chili garlic sauce

The Salad:

½ pound shrimp shelled & deveined
½ English cucumber cut in half lengthwise & thinly sliced
¼ avocado diced
2 tablespoons minced cilantro

Instructions

The Dressing:

In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar and chili garlic sauce.

The Salad:

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.

Notes

Weight Watchers Points: 5 (SmartPoints), 5 (Points+), 4 (Old Points)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe