Ingredients for Cajun Potato Prawn Shrimp And Avocado Salad
- New Potatoes
- Olive Oil
- King Prawns
- Garlic Clove
- 2 scallions (spring onions), chopped
- 1 teaspoon Cajun seasoning
- 1 ripe avocado, diced
- Alfalfa Sprout
- Salt
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How to Make Cajun Potato Prawn Shrimp And Avocado Salad
- Boil 1 pound small red potatoes in a large saucepan of lightly salted water for 10-15 minutes, or until tender. Drain well and set aside to cool slightly.
- Heat 1 tablespoon olive oil in a wok or large nonstick skillet over medium-high heat.
- Add 1 pound peeled and deveined shrimp, 2 cloves minced garlic, 2 chopped scallions (spring onions), and 1 teaspoon Cajun seasoning. Stir-fry for 2-3 minutes, or until shrimp is pink and opaque.
- Add the cooked potatoes to the skillet and stir to combine. Cook for 1 minute more.
- Divide the potato and shrimp mixture among serving bowls. Top with 1 ripe avocado, diced, and 1/2 cup alfalfa sprouts. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
8g
Fat
16g
Carbs
12g
