Shrimp and Avocado Salad on Crispy Wontons

Back when my wife and I were dating, I made here a really great salad. To this day, I have not forgotten that salad, as it was not only creative in how I presented it, but it was just full of great flavor. So recently, my wife just landed a great job, and after working so hard around the house for the last several months, I thought what a better way to show her how I felt for her, and one way to do this, was through this wonderful shrimp and avocado salad.

Shrimp and Avocado Salad on Crispy Wontons

The ingredients are simple, yet when combined, really pack the fresh flavors that you would expect in every bite. I think that this might be my wife’s number one salad nowadays, and I think I know why. Lets have you decide.


  • 1 grapefruit, juiced
  • 1/2 lime, juiced
  • 1/4 cup olive oil
  • 2 tsp palm sugar (substitute light brown sugar if you do not have it)
  • 1 tbsp white wine vinegar
  • 1 tsp grated ginger
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 2 tbsp canola oil, plus 1 cup for frying the wontons
  • 2 cloves of garlic, minced
  • 12-14  jumbo shrimp (known as 16-20s), peeled and deveined
  • 6 wonton wrappers
  • 1 avocado, chopped
  • 1 roma tomato, chopped
  • 1/2 small red onion, chopped
  • 1/4 cup fresh cilantro, chopped

Begin by making the vinaigrette. To a large bowl add the grapefruit and lime juice, vinegar, sugar, along with the olive oil. Whisk until it is nice and creamy. Add in the ginger, salt, and pepper and set aside.

To a large skillet, add the two tablespoons of the canola oil and bring to a medium to high heat. Add in the garlic, cooking to release a bit of the aroma, about a minute, then toss in the shrimp. Cook for about 6-8 minutes, or until it is a nice pink color, being careful not to overcook them. Remove from the skillet and place them in a bowl, setting aside to let cool.

Clean out the skillet and add in the cup of oil, bringing it back to a medium heat. Add a couple of the wontons, only cooking for about 30-60 seconds per side as they brown quickly. Remove them from the oil, and place on paper towels. Repeat with the remaining wontons.

Add the chopped onion, avocado, tomato, and cilantro to the vinaigrette. Add the cooled shrimp and garlic to the mixture, and stir to combine all of the ingredients. Place in the refrigerator for about 15 minutes to let all of the flavors set in.

To plate, add one wonton as the base. Top with some of the shrimp and vegetable mixture. Add another wonton to that, and repeat. Repeat with one more wonton and salad mixture. Drizzle a bit of the grapefruit vinaigrette around the base, and serve.

My wife likes to eat the salad by picking up each wonton and eating it that way, while I just break right into it. However you stack it, this salad is not only refreshing, but it is really light, and delicious. Throw in some chopped mangos, or pineapple, and you have got yourself some more creative work. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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