"Shrimp and avocado chili mayo salad" recipe! The spiciness of Doubanjiang becomes a habit

Introducing the recipe for "shrimp and avocado chili mayo salad" using shrimp and avocado. It is a cold dish that can be easily made by simply mixing it without using fire.

Material ( For 2 people )
Boiled shrimp	8 tails
avocado	1 piece
Grated garlic and doubanjiang	1 tsp
mayonnaise	2 tablespoons
ketchup	1 tablespoon
Pepper	a little
Leaf lettuce	2-3 sheets

Introducing the recipe for "shrimp and avocado chili mayo salad" using shrimp and avocado. It is a cold dish that can be easily made by simply mixing it without using fire.

Shrimp and avocado chili mayo salad

Ingredients (for 2 people)

Boiled shrimp 8 tails 1/2 avocado grated garlic / doubanjiang 1 teaspoon
2 tablespoons mayonnaise
1 tablespoon tomato ketchup
Pepper a little leaf lettuce 2-3 pieces

How to make shrimp and avocado chili mayo salad

Remove the skin and seeds from the avocado and cut it into dice of about 1 to 2 cm square.


Combine grated garlic, mayonnaise, tomato ketchup, doubanjiang, and pepper in a container such as a bowl or tapper, and add avocado to mix.


Add more shrimp and mix.


Spread leaf lettuce on a plate and serve to complete.

How does the shrimp and avocado chili mayo salad taste?

A creamy and spicy menu of crispy shrimp and soft avocado. Mayonnaise softens the punchy spiciness of Doubanjiang, giving it a lingering taste. It's a convenient recipe when you want another dish because you can easily make it without using fire and just add the ingredients.