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🍽️ Fresh shrimp salad with avocado, peanuts, and red onions

412 kcal · 30 min · 4 servings

Ingredients

• 1 red chili pepper
• 1 ripe avocado
• 1 ripe papaya
• 2 tbsp lemon juice
• 1 red onion
• 50 g peanuts (unsalted)
• 400 g napa cabbage
• 250 g ready-to-cook shrimp
• salt
• white pepper
• 2 tbsp butter
• 1 orange (juice)
• 2 tbsp rice vinegar
• 4 tbsp sesame oil

Instructions

1. 1. Wash the chili pepper thoroughly.
2. 2. Cut the chili pepper in half lengthwise and remove the seeds.
3. 3. Finely chop the chili flesh.
4. 4. Peel the avocado and the papaya.
5. 5. Remove the seeds from the avocado and papaya.
6. 6. Cut the avocado and papaya into wedges.
7. 7. Drizzle the avocado and papaya wedges with lemon juice.
8. 8. Peel the red onion.
9. 9. Slice the onion into thin rings.
10. 10. Coarsely chop the peanut kernels.
11. 11. Toast the peanuts in a pan without fat for a short time.
12. 12. Clean the Chinese cabbage (remove outer leaves and hard parts).
13. 13. Wash the Chinese cabbage.
14. 14. Remove the core from the Chinese cabbage.
15. 15. Cut the Chinese cabbage into thin strips.
16. 16. Season the shrimp with salt and pepper.
17. 17. Sauté the shrimp in hot butter for 2 minutes.
18. 18. Deglaze the shrimp with orange juice.
19. 19. Mix the chili with the Chinese cabbage.
20. 20. Add the peanuts to the vegetables.
21. 21. Add the onion rings to the mixture.
22. 22. Add the avocado and papaya wedges.
23. 23. Fold the shrimp with their sauce into the vegetables.
24. 24. Season the salad with vinegar.
25. 25. Add sesame oil.
26. 26. Adjust seasoning with salt and pepper.

Nutrition per serving

• kcal: 412
• Protein: 18 g · Fett/Fat: 30 g · Carbs: 17 g