This delicious Persimmon Avocado Shrimp Salad has all the textures and flavours you’d like to see in your winter salad, from rich and creamy, soft and chewy, to juicy and refreshing.
Hello everyone! I hope this week has been treating your well so far. Last week I resumed my blogging, and I am planning to share two delicious recipes this week. However, the things have been rather hectic these, so I don’t feel like working on the blog post today either. Instead, we’ll briefly talk about this tasty Persimmon Avocado Shrimp Salad right away! I am not afraid to sound too pretentious, but this is salad is happiness is on the plate!
The combination of succulent yet firm persimmons and smooth avocadoes is insanely delicious, creamy, dreamy, and flavourful. We must admit that the bright-orange colour of persimmons is so positive which is a huge bonus for this cold and dark time of the year. Some orange juice gives that much needed freshness, too. And the best part? Shrimp quickly sautéed with some butter and rosemary. You absolutely don’t need to buy expensive fresh shrimp as those frozen in the package would do (Just try getting raw instead of precooked). In fact, you don’t need to get large prawns, as some cocktail shrimp would perfectly work.
It’s also very versatile. Physalis (Also known cape gooseberry) is a lovely juicy touch, but can easily be omitted or substituted for any other sweet and tart fruit or berries. Try using seared scallops instead of shrimp (What an excellent idea, Ben!) or ripe mango or papaya instead of persimmons. Well, technically that would be a completely different story, but who cares?
I hope you’re convinced this Persimmon Avocado Shrimp Salad is worth to try, and you’ll do so very soon.
Cheers and see you soon.
- 14-18 large frozen shrimp, fully defrosted and drained
- ½ tsp. olive oil and ½ tsp. butter each
- 1 tsp. fresh rosemary
- 2 – 3 cups of spinach or other salad of your choice
- 2 ripe persimmons (peeled if desired) and sliced
- 5-7 physalis berries, halved (optional)
- 1 tbsp. fresh orange juice
- A little squeeze of lemon juice
- Heat a pan over high heat with the oil, butter, and rosemary. Arrange the shrimp in a single layer and cook for about 1,5 minutes from one side (or until slightly changed the color), then turn and cook for another 1-2 minutes. If you’re using raw shrimp, it should take a little longer (about 5 minutes depending on their size). Off heat.
- In a bowl, combine the spinach, persimmons, physalis, and drizzle with the citrus juice. Mix and divide between plates. Arrange the shrimp (With some of that buttery sauce) on top and serve.