The sun is setting earlier and the temperatures are not reaching the highs that July gifted us. A tree in my neighbourhood has already begun to change colour which means the evening temperatures are dipping lower and lower. The Canadian National Exhibition has been in full swing for a 9 days already. And with that Autumn is fast approaching on Summer’s heals. Sadness at the loss of yet another year pokes at my heart, but as soon as my feet grow accustomed to wearing full shoes and socks, I become excited to dive into my fall wardrobe and of course, my wonderful collection of boots. BBQs, chilled soups and refreshing salads are soon to be replaced by warmer, heartier foods and with that, the house becomes alive again with the wonderful aromas of autumn foods. But I digress. I still have time for one more salad!
A couple of bloggers I follow were recently on the East Coast enjoying the plentiful sea foods offered out there, so I began hankering for a simple shrimp salad. Of course, I’ll make enough to have for lunch at work tomorrow. And as usual, I’ll take my inspiration from Epicurious, but adding my own twist.
Spicy Shrimp Salad
Serves 4
Ingredients:
- 1 pound cooked medium shrimp, peeled, de-veined, tail off (I hate messing with my fingers when there is a dressing or sauce all over them)
- 1/4 cup mayonnaise
- 2-4tbsp lemon juice
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1/2 cup chopped green onions
- 1/2 cup chopped celery
- 1/2 cup cucumber, diced
- 1 avocado diced (lightly sprinkled with the lemon juice so it doesn’t turn brown)
- 1/2 cup mini tomatoes, halved
- 1/2 tsp smoked paprika
- pinch of cayenne
- 1/4 tsp cumin
- 1 garlic clove finely chopped
- 2 garlic scapes, finely chopped
- Handful of baby arugula, per person
Directions:
- Combine mayonnaise and seasonings in large bowl, add shrimp and avocado and gently mix well to coat.
- Create a bed of arugula and add the vegetables in the centre. Spoon on top the shrimp avocado mix. Garnish with green onions and chopped scapes.
Mmm… I love shrimp and you’ve brought together so many colourful and fresh mix-ins – what a powerhouse meal!
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Thanks Kelly. The mayo was non-fat, and of course, we used non-fat yogurt. We’re all about the healthy eating at our house!
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This looks wonderfully colourful and delicious! 😀 I love adding spice to things 🙂
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Thank you Lorraine. It was a very fresh, crunchy salad!
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Eva – this is incredible! I’d have to use chicken due to allergies…but yum! I can’t believe the weather is already cooling where you are. It’s still warm here in Florida, so it’s hard to imagine. Fall is almost here…..dang it!
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Thanks Ann. I had to wear gloves this morning for my bicycle ride in to work! It was a might nippy at 14C! Not ready for fall.
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I think I have another month of summer, but I’m still loving this salad!
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Agreed! I might even be convinced to enjoy two months longer! Thanks for the comments.
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What a great looking shrimp salad! It sounds wonderful. And how can anyone not love Epicurious? Great post!
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Thanks John, what I love about Epicurious are the comments about the recipe. I just wish they had photos for every recipe!
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This looks heavenly!!! I love that it’s spicy too. Great way to wind down summer…I too am sad that it’s over, but I am looking forward to fall. I just wish fall didn’t lead into winter!
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Totally agree, Kristy. Although, I do love that first snowfall, it’s the cold I’m not do find of.
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Lovely little salad – shrimp are so good and they really lend themselves well to a bit of spice, the creaminess of mayo and other sauces, and fresh, crunchy veg! Great way to celebrate the fast dying days of summer!
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Thanks Charles. The days sure are getting crisper here in Toronto; this morning I wore gloves for my bike ride into work.
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Lovely idea. Looks like a great dish to use up those left over veggies in the fridge and I still have some avacados around from that yumming chocolate pudding.
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Thanks Pam, I love that recipe too.
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