Zesty Lime Shrimp and Avocado Salad & Shrimp Spring Roll with Crunchy Peanut Sauce


Audrey and I are all packed and ready to go.  We leave tomorrow for Las Vegas to act together in a little film called Adeline.  I will keep you posted of our adventure in sin city.  So Angela will be the main blogger when I am away.

Peter LOVES shrimp, but we very seldom buy it because no one else in the family is interested in eating shrimp.  Today I saw some really fresh jumbo shrimp at Costco and decided to make it for Peter.  He had them for both lunch and dinner and was a very, very happy man.  Even I, the reluctant seafood eater, enjoyed them.


Zesty Lime Shrimp and Avocado Salad


1 lb jumbo shrimp, peeled, deveined and poached (you can also buy cooked prawns)

10 cherry tomatoes,

1 hass avocado, diced

1 jalapeno, seeds removed, diced fine

1/4 cup chopped red onion

2 limes, juice of

1 tsp olive oil

1 tbsp chopped cilantro

salt and fresh pepper to taste



In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.


Adapted from: skinnytaste.com

Shrimp Spring Rolls with Crunchy Peanut Butter Sauce


10 oz. cooked jumbo shrimp (sliced lengthwise into two halves)

1 package rice paper

1 head of butter lettuce, cleaned and separated

1 handful cilantro

1/2 a cucumber, cut into match sticks

1 ripe avocado, peeled and sliced

1/2 jalapeño, seeded and thinly sliced lengthwise

1 carrot,  julienned

Ingredients for the sauce:

1/4 cup crunchy peanut butter

2 teaspoons soy sauce

1 teaspoon fish sauce

1 teaspoon brown sugar

Fresh juice from 1/2 lime or lemon

P1060539  P1060541


To make the chunky peanut sauce, just mix all ingredients together in a bowl.

Arrange all the filling ingredients and prepare a cup of warm water. Lay a piece of spring roll skin on a smooth flat surface such as a clean cut board.  Pour a small amount of warm water on the spring roll skin and spread the water with your calm or fingers.  Layer 3 slices of shrimp, a lettuce leaf, cilantro, sliced prawn, jalepeno, cucumber, avocado, carrots and about 1/2 to 1 teaspoon of the sauce. Fold the top over the filling, then the sides and roll tight to close. Repeat with remaining rolls. These taste the best freshly made, but will keep in the fridge under a damp paper towel for 2 days.

You can also use a large bowl of warm water and dip the spring roll skin in the water before laying it on a flat surface for wrapping.


These rolls are perfect for a quick lunch on the go. Peter never takes lunch hour and always eats on the run.

One thought on “Zesty Lime Shrimp and Avocado Salad & Shrimp Spring Roll with Crunchy Peanut Sauce

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