Home > Just for you > blackened shrimp, asparagus and avocado salad

blackened shrimp, asparagus and avocado salad


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

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

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


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