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Spicy Sriracha Shrimp and Avocado Salad

An amazing summer salad with a blend of hot Sriracha Shrimp and fresh California Avocados.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


  • 2 Tablespoons butter
  • 1 pound uncooked medium shrimp peeled and tails removed
  • 1 small garlic clove diced
  • 2 Tablespoons Sriracha sauce or other hot sauce can be used
  • 1 cup fresh or frozen corn
  • 3 Tablespoons fresh basil chopped
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 small yellow bell pepper chopped
  • 1 fresh California Avocado peeled, pit removed and cut into bite sized pieces
  • 1 cup grape tomato halves
  • 1 head romaine lettuce washed and cut into bite sized pieces
  • Drizzle olive oil
  • Drizzle Balsamic Vinegar


  • In a large skillet, melt butter over medium heat. Once melted, add the shrimp, garlic, Sriracha, basil, corn, salt and pepper. Cook for 5 minutes, or until shrimp is pink and cooked through.
  • In a large bowl, add chopped romaine lettuce, bell pepper, tomato and California Avocado.
  • Top with shrimp and corn mixture.
  • Drizzle with olive oil and balsamic vinegar and serve.