Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing
This is the perfect salad done in less than 10 minutes! Low fat AND low in carbs, but full of creamy, spicy flavours!
With the perfect amount of spice, this salad knocked my socks off, and will do the same to yours. But in a good way. Blackened Shrimp — may I say — is outta this world amazing. Especially with home-made spices thrown in. Especially the part where you hear the sizzling sounds of shrimp in the pan and start to smell the garlic and spices all mixed together. Praise the salad gods.
And drizzled with a creamy Lemon pepper Yogurt Dressing….
And can I just say with or without the dressing…this salad was still incredible. Fresh crisp lettuce leaves; crispy blackened asparagus, creamy Avocado and Garlicky Blackened Shrimp (or Prawns as we say in the land down under). Try this combination. It only takes 10 minutes. And the end result is a healthy, fresh salad bowl. You will love it.
Creamy and healthy. If you like shrimp, click here for more Shrimp Recipes!
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Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing
Ingredients
Blackened Shrimp:
- 500 g raw peeled large shrimp, (King Prawns), tails removed
- 2 cloves of garlic, minced
- 1 teaspoon ground basil
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- 1/2 -1 teaspoon cayenne pepper, (add more to suit your tastes)
- 2 teaspoons sweet paprika, (or smokey for a different flavour option)
- 2 bunches of Asparagus, halved
- 1 teaspoon olive oil
Salad:
- 4 cups Cos lettuce leaves, (or lettuce of choice), washed and ready to use
- 1 Avocado, cubed
- 1/4 red onion, sliced
- 1 handful fresh basil leaves
Dressing:
- 1/3 cup greek yogurt
- 1 teaspoon lemon pepper
- 1 teaspoon lemon juice, (optional for extra flavour)
- 2 tablespoons water, (or olive oil)
- Salt to taste
Instructions
- In a shallow bowl, combine shrimp (prawns) with all of the spice ingredients, and rub into the shrimp until evenly coated. Heat a large pan/skillet on medium heat and add the olive oil. Saute the shrimp/prawns and the Asparagus while turning occasionally until the shrimp/prawns and asparagus have started to change colour and are just cooked (about 5 minutes).
- Combine the lettuce leaves, avocado, onion slices and basil leaves in a salad bowl. Add the shrimp/prawns and avocado over the top. Drizzle with the dressing.
For the dressing:
- Combine the yogurt in a bowl with the lemon pepper, lemon juice (if using), water and salt. Mix well to combine.
Chantal says
I had green onions, not red onions and used my usual vinaigrette as I didn’t have all the ingredients on hand to make the one in this recipe, and it still turned out AMAZING! I was full halfway through and still finished my plate because it was that good!
Cheers all the way from Canada!
Polina says
Made it before and it was delicious! Making it again right now. I do not use cayenne pepper cause I don’t like it spicy. Instead I use black pepper for a bit of flavor. I also used Dijon mustard instead of yogurt cause I’m on Paleo. One of my favorite!! Thank u for a great recipe!!
Lauren says
I made this and the flavor is amazing, I’m not sure if I did something wrong though, it was way too spicy! Careful on the cayenne pepper!
Traci says
I’m obsessed with this recipe! Made it with shrimp and broccoli for my husband and subbed tempeh for me to make it vegetarian. I’ve also subbed brussel sprouts for the asparagus and all ways are amazing! Thank you for sharing this recipe!!
Laura Quinones says
I just made this. It was delicious!!! My husband loved it!!!
Cheryl says
I just made this and it was EXCELLENT. Thanks for sharing your recipe.
Girl and the Kitchen says
YUM! My husband would be ALL OVER THIS!!!!
Karina says
Haha aw thank you!!! I hope he tries this!