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Quick Pickled Spicy Shrimp & Avocado Salad with Buttered Toast Points.

  • 1
    avocado
  • 1 medium
    carrot
  • ½
    English cucumber
  • ½ small pkg
    fresh thyme
  • 1 clove
    garlic
  • ½
    jalapeño pepper
  • 1
    lemon
  • ¾ lb
    raw peeled shrimp, fresh or frozen
  • ½
    red bell pepper
  • ½
    shallot
  • 4 slices
    whole grain bread
  •  
    apple cider vinegar
  •  
    black pepper
  •  
    butter, unsalted
  •  
    coriander
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry thyme. Add thyme sprigs, water, vinegar, salt, and coriander to a medium saucepan; cover and bring to a boil over high heat.
    ½ small pkg fresh thyme
    4 cup water
    ½ cup apple cider vinegar
    1 tbsp salt
    1 tsp coriander
  • 2
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.)
    ¾ lb raw peeled shrimp, fresh or frozen
  • 3
    Once the liquid comes to a boil, uncover, add shrimp, and stir for a few seconds. Remove from heat, and let the shrimp pickle in the cooking liquid while you prepare the rest of the salad, about 15 minutes.
  • 4
    Meanwhile, wash and dry the fresh produce.
    1 lemon
    ½ jalapeño pepper
    ½ red bell pepper
    ½ English cucumber
    1 medium carrot
    1 avocado
  • 5
    Grate the zest from the lemon and transfer to a medium bowl, then juice the lemon into the same bowl.
  • 6
    Peel and mince the garlic; transfer to the bowl.
    1 clove garlic
  • 7
    Add additional vinegar, oil, salt, and pepper to the bowl and whisk to combine the dressing.
    1 tbsp apple cider vinegar
    2 tbsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 8
    Thinly slice the jalapeño into rounds (be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  • 9
    Peel and thinly slice the shallot into rings. Add shallots and jalapeños to the bowl with the dressing.
    ½ shallot
  • 10
    Seed and slice bell pepper into thin strips. Peel and medium dice the cucumber. Peel and thinly slice the carrot into rounds. Add vegetables to the bowl with the dressing.
  • 11
    Halve and pit the avocado; scoop out the flesh and medium dice. Add to the bowl.
  • 12
    Drain the shrimp and discard the liquid. Remove tails, then add shrimp to the bowl with the vegetables and stir to combine the salad; set aside.
  • 13
    Toast and butter the bread, then slice on the diagonal to make toast points.
    4 slices whole grain bread
    1 tbsp butter, unsalted
  • 14
    To serve, divide shrimp salad between bowls. Enjoy with a side of buttered toast points for dipping.