Cucumber Shrimp Salad with Avocado Cilantro Aioli
Cucumber Shrimp Salad with Avocado Cilantro Aioli
Ingredients
For the Avocado Cilantro Aioli
- 2 cups mayonnaise
- 1 lime, juiced
- 1 tablespoon sesame oil
- 1 bunch cilantro, stems only
- 1/2 avocado
- 1 tablespoon garlic, minced
- 2 jalapeño, cut in half, deseeded if you don't like spice
- 1 tablespoon smoked sea salt, or traditional sea salt
- 1 teaspoon cumin, optional
For the Cucumber Shrimp Salad
- 3 pounds black tiger shrimp, cooked and peeled (or raw, poached and peeled)
- 2 cucumber, gutted and diced
- 4 jalapeño, diced, deseeded if you don't like spice
- 1 bunch cilantro, chopped
- 1 1/2 avocado, diced
Instructions
- 1
If using raw shrimp, poach them until pink and cooked through. Allow to cool completely, then peel and devein if necessary. Skip this step if using pre-cooked shrimp.
- 2
To prepare the Avocado Cilantro Aioli, combine the mayonnaise, lime juice, sesame oil, cilantro stems (from 1 bunch), 1/2 avocado, minced garlic, 2 halved jalapeños (deseeded if desired), smoked sea salt, and optional cumin in a bowl or the cup of an immersion blender. Blend until all ingredients are fully incorporated and smooth.
⏱️ 10 min
- 3
In a large mixing bowl, combine the cooked shrimp, diced cucumber, diced jalapeños (deseeded if desired), chopped cilantro (from the remaining 1 bunch), and diced avocado.
⏱️ 10 min
- 4
Add the prepared Avocado Cilantro Aioli to the shrimp and vegetable mixture. Gently mix until all ingredients are thoroughly coated and incorporated.
⏱️ 5 min
- 5
For best results, cover the salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. However, it can be served immediately if desired.
⏱️ 120 min
- 6
Serve the Cucumber Shrimp Salad with Avocado Cilantro Aioli on tostadas or with Doritos.
⏱️ 5 min
Kitchen Tools
Cucumber Shrimp Salad with Avocado Cilantro Aioli
For the Avocado Cilantro Aioli
- 2 cups mayonnaise
- 1 lime, juiced
- 1 tablespoon sesame oil
- 1 bunch cilantro, stems only
- 1/2 avocado
- 1 tablespoon garlic, minced
- 2 jalapeño, cut in half, deseeded if you don't like spice
- 1 tablespoon smoked sea salt, or traditional sea salt
- 1 teaspoon cumin, optional
For the Cucumber Shrimp Salad
- 3 pounds black tiger shrimp, cooked and peeled (or raw, poached and peeled)
- 2 cucumber, gutted and diced
- 4 jalapeño, diced, deseeded if you don't like spice
- 1 bunch cilantro, chopped
- 1 1/2 avocado, diced
Instructions
- 1
If using raw shrimp, poach them until pink and cooked through. Allow to cool completely, then peel and devein if necessary. Skip this step if using pre-cooked shrimp.
- 2
To prepare the Avocado Cilantro Aioli, combine the mayonnaise, lime juice, sesame oil, cilantro stems (from 1 bunch), 1/2 avocado, minced garlic, 2 halved jalapeños (deseeded if desired), smoked sea salt, and optional cumin in a bowl or the cup of an immersion blender. Blend until all ingredients are fully incorporated and smooth.
⏱️ 10 min - 3
In a large mixing bowl, combine the cooked shrimp, diced cucumber, diced jalapeños (deseeded if desired), chopped cilantro (from the remaining 1 bunch), and diced avocado.
⏱️ 10 min - 4
Add the prepared Avocado Cilantro Aioli to the shrimp and vegetable mixture. Gently mix until all ingredients are thoroughly coated and incorporated.
⏱️ 5 min - 5
For best results, cover the salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. However, it can be served immediately if desired.
⏱️ 120 min - 6
Serve the Cucumber Shrimp Salad with Avocado Cilantro Aioli on tostadas or with Doritos.
⏱️ 5 min