Appetizers · Burmese Salad · One-Dish Meal · Side Dish

Burmese Shrimp and Avocado Salad

On the side of the world I grew up in, avocado is a fruit strictly for smoothies and ice cream, smothered in evaporated milk or condensed milk. Then a guacamole came into my life, enlightening me that avocados can be much more than a sweet-creamy fare.

While I still love them in my desserts, I have also been developing a savory affair with avocados. From eating them raw with just a sprinkle of garlic salt and squeeze of lime to snucking them in many salads, including this colorful one with seared shrimps. The hero of the salad is the zesty cilantro-lime vinaigrette accentuating the sweet bites of shrimps and creamy avocados in their au naturel flavors. Juicy tomatoes and crisp cucumbers lends their freshness to the salad coupling with bold and piquant Burmese condiments like garlic oil, fish sauce and toasted peanut powder (which I forgot to include in the photos). It is a perfectly-balanced meal on its own and also a refreshing side for hearty, heavy Holiday feasts.

I omitted the chilies as I was serving this salad for a potluck party. If it is for myself, I would definitely add few chopped green chilies to the dressing for an extra kick!

Burmese Shrimp and Avocado Salad – Burmalicious by Suu

Serving: 2 people if served on its own/ 4-5 people if shared as a side dish

Prep Time: 30 minutes


  • 2 avocados, cut into cubes
  • 2 lbs of shrimps, peeled and deveined
  • 1/2 cup of chopped tomatoes
  • 1/2 cup of sliced cucumber
  • 3 tbsp. chopped cilantro
  • 3 tbsp. peanut powder
  • 1 tbsp. fish sauce
  • 1 tsp. sugar
  • 1 tsp. salt
  • 3 tbsp. lime juice
  • 2 garlic cloves, minced
  • 3 tbsp. vegetable oil
  • Pinch of salt and turmeric powder


1. Searing the shrimps
  • Season the shrimps with a pinch of salt and turmeric powder.
  • Heat 1 tablespoon of oil in a pan.
  • Add the shrimps in a single layer and sear them 2-3 minutes on each sides until they are curled, pink around the edges and opaque in the center.
2. Making a garlic-infused oil
  • In 2 tablespoons of oil, add the minced garlic and fry them on low heat until golden and fragrant.
3. Making the dressing
  • Mix the garlic oil, fish sauce, lime juice, salt, and sugar.
  • Stir till salt and sugar are dissolved.
  • Add half of the chopped cilantro to the dressing.
4. Assembling the salad
  • Place avocados, shrimps, tomatoes and cucumbers in a mixing bowl.
  • Sprinkle the rest of the chopped cilantro and peanut powder.
  • Pour the dressing over and toss till well-coated.

Burmese language lesson

  • Pazun Htaw-But-Thee Thoke
  • Pazun -> Shrimp
  • Htaw-But-Thee -> Avocado (directly translates to Butter Fruit)
  • Thoke -> Mix / Salad

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