Preparation
5 minutes
Cook Time
10 minutes
Serves
4
Cooking Level
Easy
Ingredients
- 1 lb Pure Flavor® Mini Cucumbers, cut into bite-sized pieces
- 1 lb jumbo shrimp, peeled and deveined
- 1 avocado, peeled and diced
- ½ cup natural peanut butter
- ¼ cup rice vinegar
- ¼ cup coconut aminos
- ¼ cup maple syrup
- ¼ cup dry roasted peanuts
- ¼ cup basil, minced
- 1 tbsp avocado oil
- 1 tsp sriracha
- ½ tsp sea salt
- ¼ tsp granulated garlic
- ¼ tsp pepper
- ¼ tsp ground ginger
Directions
Step 1
Preheat the oven to 400º F. In a bowl, combine the shrimp, avocado oil, granulated garlic, sea salt and pepper. Toss to combine. Place shrimp on a baking sheet with a little space between each shrimp. Bake for 10 minutes, or until the shrimp is opaque and set aside to cool.
Step 2
Make the peanut dressing by combining the peanut butter, rice vinegar, coconut aminos, maple syrup, sriracha, garlic granules and ground ginger together. Whisk until combined, shake in a mason jar with a lid, or blend in a mini blender.
Step 3
To make the salad, mix together the cucumber, avocado, shrimp and half the peanut dressing. Toss together. Add more dressing as needed. To serve, top with basil and peanuts.
