• Cooking Time: 5
  • Servings: 4
  • Preparation Time: 40


A fresh, light salad that’s a blend of color and spice.


  • 18 ounces small shrimp, deveined, raw
  • 2 tablespoons sea salt
  • 3 cups cucumber, cubed
  • 1 avocado, cubed
  • 8 tablespoons Wafu® Ginger Carrot Japanese Dressing
  • 1 teaspoon Sriracha sauce
  • Kosher salt
  • Freshly ground pepper
  • 1 teaspoon orange rind


  • Fill a saucepan with water and add sea salt. Bring water to a boil and add the shrimp. Reduce heat and let simmer for 4-5 minutes or until the shrimp are opaque and begin floating to the top. Remove shrimp, run under cold water and drain. Peel the shrimp and chill.
  • When the shrimp are chilled, combine them with the cucumber and avocado in a salad bowl.
  • In a small bowl, prepare the dressing by whisking together the Wafu® Ginger Carrot Japanese Dressing and Sriracha sauce.
  • Pour the sauce over the salad and toss well. Season with salt and pepper.
  • Garnish salad with orange rind.

Categories: Misc. Salad  Shellfish 

Website Credit: http://www.wafu.us.com/recipes/recipe/eyJjb2xsZWN0aW9uIjoicmVjaXBlcyIsImxvb3NlX2VuZHMiOiJ5ZXMiLCJyZXN1bHRfcGFnZSI6InJlY2lwZXNcL3Jlc3VsdHMiLCJzZWFyY2hfbW9kZSI6ImFueSJ9/spicy-shrimp-cucumber-avocado-salad/P35

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