Gamtae Avocado Shrimp Salad
Gamtae avocado shrimp salad pairs blanched shrimp with sliced avocado, romaine, and cherry tomatoes in a lime-soy dressing, finished with crumbled gamtae seaweed. Blanching the shrimp for just two minutes and plunging them into cold water keeps the exterior springy and the center moist. The dressing - lime juice, soy sauce, olive oil, and honey - balances sharp citrus acidity against soy umami, cutting through the rich, fatty avocado. Gamtae absorbs moisture quickly and turns limp, so it must be crumbled over the salad only at the moment of serving to preserve its crunch and oceanic fragrance. Thinly sliced red onion loses its raw bite after a quick rinse in water, allowing it to blend quietly with the other ingredients.
Adjust Servings
Instructions
- 1
Peel and devein shrimp, blanch in boiling water for 2 minutes, then cool in cold water.
- 2
Tear romaine into bite-size pieces and halve the cherry tomatoes.
- 3
Slice avocado and thinly slice red onion; briefly rinse onion to soften pungency.
- 4
Whisk lime juice, soy sauce, olive oil, and honey into a lime-soy dressing.
- 5
Toss vegetables and shrimp with dressing in a bowl, then transfer to a plate.
- 6
Crumble gamtae over the top right before serving to preserve aroma and crispness.
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