Shrimp, Asparagus and Avocado Poke Bowl


For the Shrimp

1 Lb. large shrimp, (King Prawns), tails removed

2 cloves of garlic, minced

1 teaspoon ground basil

1 teaspoon dried thyme

1 teaspoon sea salt

1 teaspoon pepper

1/2 to 1 teaspoon cayenne pepper, (add more to suit your tastes)

2 teaspoons paprika

2 bunches of Asparagus, halved

1 teaspoon olive oil

For the Dressing

1/3 cup greek yogurt

1 teaspoon lemon pepper

1 teaspoon lemon juice, (optional for extra flavour)

2 tablespoons olive oil

Sea salt to taste

For the Bowl

4 cups lettuce

1 Avocado, cubed

1/4 red onion, sliced

1 handful fresh basil leaves

For the Shrimp

In a shallow bowl, rub all of the spices, into the shrimp until evenly coated.

Heat a large skillet on medium heat and add olive oil.

Saute the shrimp and the Asparagus while turning occasionally until they have started to change colour and are just cooked (about 5 minutes).

For the Dressing

Combine the yogurt in a bowl with the lemon pepper, lemon juice (if using), oil and salt, then mix well to combine.

For the Bowl

Combine the lettuce leaves, avocado, onion slices and basil leaves in a salad bowl.

Add the shrimp and avocado over the top, then drizzle with the dressing.

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