Avocado · Seafood · Shrimp

Shrimp and Avocado with Wasabi

And while I'm looking at the book Taste of Japan by Masaki Ko, I HAVE to share this recipe with you.  I landed on it while I was flipping through the pages to find the Daikon recipe in my previous post, and this is one of our all time favorites from the book.  SO easy and SO yummy.  If you like shrimp and avocado and wasabi.

We need to make this one again soon, I think…

Here's what you need:

2 avocados, halved, pitted, and scooped out of their skins.

8 ounces cooked shrimp, shelled

For the dressing:

4 teaspoons usukuchi soy sauce (it's lighter in color and saltier than dark soy sauce)

2 T rice vinegar

2 teaspoons wasabi paste (available at grocery stores.  If you buy the wasabi powder, you mix it with water in a 1:1 ratio to make the paste)


To make the dressing – whisk the three ingredients together well. 

Cut each avocado half into 3/4 inch cubes.

Cut the cooked shrimp into pieces about an inch long.

Put the shrimp and avocados in a bowl, toss well with the dressing, and serve promptly.

See????  How easy is that?  And it's so yummy you won't want to share with anyone else.  This recipe serves 4, according to the book, but I think Bill and I can polish the whole thing off between the two of us.

We also added scallops one time, I believe…and you could use lobster instead of shrimp if you want. 

Go ahead.  Try it!  You know you want to….


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